Ingredients
The following ingredients have 20 Servings
- 2 cups pure pumpkin puree
- 2 cups dark brown sugar (packed)
- 2/3 cups granulated sugar
- 1 cup olive oil
- 2/3 cup canned coconut milk
- 2 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp allspice
- 1 tsp table salt
- 2 tsp baking soda
- 3 1/2 cups all purpose flour
- Optional: 1 cup mini semi-sweet chocolate morsels (mini morsels melt nicely)
Instruction
- Preheat oven to 350F with rack on lower middle position. Place medium-large oven proof bowl of water on oven rack underneath, for moisture. Generously grease and flour two 8x4 nonstick loaf pans* and set aside.
- In a large bowl, combine the first 10 ingredients. Use hand whisk to incorporate well. Add baking soda and flour; Use rubber spatula to gently stir and fold until no more flour streaks remain. Don't over mix. Stir in mini chocolate chips, if using.
- Fill prepared loaf pans evenly with batter. Bake 55-65 minutes or just until toothpick inserted in center comes out with a few tender crumbs attached. (Actual bake time depends on oven; keep in mind that if inserting where melted chocolate is, toothpick won't come out clean.) If tops are browning before center is done, loosely cover top with foil.
- Let loaves rest at room temp, covered tightly with foil to keep moisture locked in. After 10-15 minutes, remove foil and let cool completely. Loosen sides carefully with thin knife and turn over to remove loaves. Slice and enjoy :)
