Vegan Pumpkin Coconut Bread

by Chef Pandita on November 24, 2012

Post image for Vegan Pumpkin Coconut Bread

Hi there.

Remember me?

Is anybody reading this?

My last post was exactly 4 months ago. So much has happened I don’t know where to start…

I really wasn’t planning to blog today but this vegan pumpkin coconut bread was SO good I had to share the recipe. Even though Thanksgiving is not celebrated in the Dominican Republic, I’ve been celebrating it for the past 3-4 years with my bff Annush who comes visit her family every year. I couldn’t join them this time because I had to babysit my cousins; we decided to have a sushi party and since it was Thanksgiving day I wanted to make a pumpkin dessert. Found a wonderful recipe by Isa Chandra Moskowitz which caugh my eye because it calls for coconut milk and flaked coconut. The recipe name was pretty irresistible too: Super Moist Pumpkin Bread. Sold.

The original recipe called for vegetable oil which I substituted with coconut oil. I’ve been using this miracle oil for a while and I can’t get enough! I drizzle it on fruit salads, blend it in my smoothies, love it on my skin… I even tried the ancient ayurvedic thechnicque called ‘oil pulling‘ but that didn’t last more than a few days. If you are familiar with oil pulling I would love to hear about your experience with it!

Before leaving you with this wonderful recipe, let me fill you in with what has happened during these 4 months I’ve been MIA from this blog [if you follow me on IG/Twitter/FB just jump to the recipe :P]:

  • As I mentioned on my last post, I got a proposal to be part of the judge panel on a cooking reality show and it was such a hit season 2 has been already confirmed. You can watch all 10 episodes HERE [sorry, spanish only. I am going to suggest they add subtitles so my readers and friends abroad can enjoy it too!]. I will write a post about this project but I must say I am proud to be part of this. My face was [still is] everywhere, got to meet a lot of talented kids and thanks to MercaSID a sudent/cook/aspiring chef won an all expense paid scholarship to study at at Le Cordon Bleu Peru. Congrats, Raymond 😉
  • I won a trip to Napa with @Beringer_RD and it was so much fun. First time in SF/Napa, my friends at El Catador extended our stay and sent us to all the wineries they represent here in DR: Hess Collection, Mondavi, Far Niente, Duckhorn, Joseph Phelps, Darioush, Opus One… All I can say is that it was an AMAZING experience and I have over 2k photos I need to organize and share with you in upcoming posts 😉 Special shoutout to Roger who made our dining experience at Michael Mina even more special than we imagined it would be.
  • Got my ServSafe certificate. Go me! 😀
  • Marutaro told me he loves me ❤_❤  [I also met his cousin outside Bouchon Bakery in Yountville.]
  • My bff got engaged to a really cool guy who loves her like crazy and I’m gonna be a bridesmaid for the first time in my life 😀 [so happy for both of them!]
  • I’ve grown up. This year has been quite unexpected with a lot of ups and downs. Still deciding if I like this or not…

I hope to blog more often as I used to. Meanwhile please go get the ingredients and bake this super moist pumpkin coconut bread. You’re welcome.

5.0 from 1 reviews
Vegan Pumpkin Coconut Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup chopped walnuts
  • 3½ cups all-purpose flour
  • 2 cups packed dark brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1½ teaspoons ground cinnamon
  • 2 cups pumpkin puree
  • ¾ cup coconut oil
  • ⅔ cup coconut milk
  • ⅔ cup flaked unsweetened coconut
  1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
  2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
  3. In a large bowl, stir together the flour, brown sugar, baking soda, salt, nutmeg and cinnamon.
  4. Add the pumpkin puree, coconut oil and coconut milk, and mix until all of the flour is absorbed.
  5. Fold in the flaked coconut and toasted walnuts.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes.
  8. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
  9. Enjoy!

 Thank you for reading!