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.
- 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
- Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.
- 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.
- In a large bowl, stir together the flour, brown sugar, baking soda, salt, nutmeg and cinnamon.
- Add the pumpkin puree, coconut oil and coconut milk, and mix until all of the flour is absorbed.
- Fold in the flaked coconut and toasted walnuts.
- Divide the batter evenly between the prepared pans.
- 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.
- Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Thank you for reading!