Guest Author - Lisa Shea

Pumpkin bread is a classic of fall cooking. Enjoy this while watching the leaves fall and geese migrate.

3 1/2 c flour
2 c dark brown sugar
1/2 c sugar
2 c pumpkin puree
1 c vegetable oil
2/3 c coconut milk
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 1/2 tsp cinnamon
2/3 cup sweetened flaked coconut
1 cup toasted walnuts, chopped

Mix the flour, brown sugar, sugar, pumpkin puree, oil, coconut milk, baking soda, salt, nutmeg and cinnamon. Gently add in the flaked coconut and walnuts.

Grease and flour two 8 x 4-inch loaf pans. Pour half of the batter into each pan. Bake at 350F for 1 1/4 hrs. The bread is done when you can stick a toothpick into its center and bring it out clean. When done, remove the pans from the oven and cool them on a wire rack for 10 minutes. Now remove the bread from the pans and cool the bread completely on the wire rack.