Posted on Jan 6, 2017 | 0 comments

Just a short SHOUT OUT – to all those that grow their own (or try to) food! This past summer I had an abundance of sugar pumpkins that developed on only three or four plans. They were so cute…small, round and very pretty. Having never made my own pumpkin pies or bread I was a bit curious as to how they would turn out.

Well, this week two different recipes were tried with two different sets of ingredients. The first was a conventional recipe that said it was super moist. It was! Yummmm! The second recipe called for coconut/almond flour. Ok….fail – but the birds liked it! Here is the winning recipe:


  • 3 1/2 cups all-purpose flour
  • 2 cups packed dark brown sugar
  • 2/3 cup white sugar
  • 2 cups pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup coconut milk
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 2/3 cup flaked coconut (optional)
  • 1 cup toasted walnuts, chopped (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8×4 inch loaf pans.
  2. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Leave a Comment

Your email address will not be published. Required fields are marked *

4 + 11 =