October 20th, 2008

Super Moist Pumpkin Bread

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Serves 8

The bread gets its name Super Moist from the addition of an unusual ingredient: coconut milk! This bread is so good that most people (even vegans) don’t believe that it’s vegan.

(2) 8″ x 4″ loaf pans

1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked 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, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, 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.
4. Bake for 1 hour and 15 minutes in the preheated oven 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.

68 comments to Super Moist Pumpkin Bread

  • […] the only orange pumpkin we grew. So many wonderful things to do with this favorite winter squash: pumpkin bread, pumpkin scones, pumpkin oat and pumpkin spice cookies (see below), pumpkin pancakes, pumpkin soup, […]

  • liese

    I just used this recipe to make cupcakes, and they are FABULOUS — incredibly moist, sweet, buttery (without the butter, of course).

    I cut the oil down to 3/4 c and added an extra 2tbs of pumpkin; also used white whole wheat flour and added some flax meal for extra health and richness. Can’t wait to make these again!

  • Bri

    I made these in muffin form for a craft fair I was tabling at yesterday. I’m not vegan, but I was once upon a time, and I like to make lots of vegan stuff so vegans and lactose intolerant folks, like my sweetie, can enjoy my stuff without having to take pills. Everybody loved them, including a bunch of non-vegans who added cream cheese buttercream frosting & called them cupcakes. Because I knew they were going to rock, I made a triple batch of batter and saved some to make later for my pumpkin-loving fiance. I didn’t have nutmeg and replaced some of the oil with applesauce. The last 10 I had with me were snatched up by one person after I put out my ‘Everything’s $1’ sign 20 minutes before the end of the fair. Thanks so much for this recipe. I can tell it’s going to become a staple!

  • shauna

    i have used this recipe numerous times. it’s a great one! the pumpkin bread is so good and moist, especially warm with some margarine. mmmm.

  • Isa, for the pumpkin…what size can of puree are you using? Thanks!

  • wg

    would it still work out if I leave out the walnuts?

  • Frankie Marie

    I’ve made this recipe at least 5 times so far and I seriously cannot get enough of it! I just recently made muffins instead of the loaves and they turned out wonderfully! Added some homemade glaze on top and everyone at the Christmas party ended up LOVING them! Thank you! P.S. If you love Pumpkin-anything (like I do) then you’re going to love this!

  • Erin

    I just made this tonight and it is DEELISH — thank you for posting this! I had tried the “vegan pumpkin cake” that Whole Foods Market sells in their dessert food bar here in California, carefully studied the listed ingredients they post, and did some searches online to find something similar…and yours matches their formula and end result, so I am excited! I only made a few modifications…I cut the recipe in half to make just one loaf; used all whole wheat pastry flour; used 1/2 c brown sugar and 1/4 c maple syrup as the only sweeteners (omitted the white sugar); added ginger and cloves in similar quantities to the other spices, only used 3 Tbsp oil (1T olive/2T avocado oil); and omitted the walnuts…all in the interest of cutting the calories down a bit for my personal preference. It still came out very moist (love your idea of the foil), sweet enough and overall great.

  • Simply awesome and easily prepared.

  • Paula

    Great recipe. I made it however with sweet potato and I used pecans. I blooped a bit by using 1 whole cup of coconut milk, but it came out okay. Also forgot to do the foil bit. Also the bottom burned a bit, but I scraped it off with a small grater. All in all, for the first try, it came out wonderful. Thanks Isa.


    i forgot to add the oil , so i took the batter out of the oven and added oil wow it came out so a failure hehe , NEXT TIME !

  • Patricia Smith

    MMMMMMMM. Who says there are no fat vegans? I had better not make these too often! I followed the recipe to the letter, except I had no coconut, so left it out. Absolutely perfect. Scrumptious! A perfect breakfast, even if it is almost summer time, and I had to use canned pumpkin. Great food here at PPK. Makes me grateful to be vegan. But it is going to make all this weight a bit harder to lose! 😉

  • Trista

    Yummmmmmy! Just made the loaves last night, enjoyed a slice this morning. I substituted half of the flour with spelt flour and added some dried cranberries very tasty with a cup of joe. Isa, keep the recipes coming girl cause this cheeka is loving um. My 17 month old loved the bread as well.

  • JJ

    Wow! I love pumpkin bread, and this matches my previous favorite non-vegan recipe! It is so delicious, moist, fulfilling, great texture, and I even made it in a cake pan and served it as a pumpkin cake once. Everyone who has tried this (most of them non-vegans) has LOVED it! Thanks for the recipe!!!

  • i keep coming back to this recipe again and again and again. I’m making a bunch to give out at Burning Man. Thank you x1,000.

  • Patricia Sjöberg

    Has anyone made this with Almond milk? I don’t have any coconut milk right now, and would like to make this again.

  • Shannon

    I’ve made this recipe dozens of times since the fall of 2009. It is my absolute favorite vegan dessert recipe. The only modifications I make are omitting the almonds and shredded coconut, and, also, doubling the nutmeg and cinnamon (i tend to use heaping measurements too). Every person I’ve prepared this for loves this recipe. Many of them are shocked that it contains no dairy and no eggs. It’s so nice to be able to bring people into my lifestyle with good food because people have this misconception that vegans are somehow “deprived” of good food. This recipe (and website, in general) proves that this is simply not the case.

  • Shannon

    Edit: I forgot to mention that I only use whole wheat pastry flour (not all-purpose flour) and Sugar In the Raw instead of white sugar (I suppose you could use Florida Crystals too). Made this again last night (double batch) and we’ve been eating it all morning. So delicious!!!

  • i love this recipe. i bake these every fall! it isn’t technically fall yet, but a cold front came in…so i’ll be in the kitchen tonight. see ya.

  • Jordan Girolametto-Prosen

    Isa, what happened to your apple butter pumpkin bread recipe? This one sounds absolutely to die for, but I absolutely loved your other version when I made it last year! I can’t find the recipe anywhere and I’ve been itching to make it all year!!!! Could you repost it or send it to me or tell me where I can find it??? I am on a pumpkin baking kick right now and between ppk and your cookbooks you’ve got my pumpkin cravings covered!

  • Amber

    Made these yesterday as muffins/cupcakes with a chai icing. They were so great!!! Thanks for sharing your wonderful recipes!

  • Michelle

    Someone tried it in a breadbakingmachine yet? Don’t have an oven:(

  • Snappy

    Wow- really the BEST pumpkin bread ever! I made it last night and added a cup of vegan chocolate chips. Super yummy!!

  • Karyn

    YUMMY! Thank you for this recipe! I made this for Thanksgiving, using spelt flour. One loaf I made plain (no walnuts or flaked coconut) and one loaf I added pecans and chocolate chips. I accidentally added entire can of coconut milk, but WOW, what a pleasant mistake! My family LOVED this bread. I’ll be making it again for Christmas, and yes I will be using an entire can of coconut milk 🙂

  • Yummy! I have mine in the oven now! I don’t have any foil and the supermarket is closed so I hope it will turn out the same if i just cover it with something else like a plate…?
    Any who even if it doesn’t, I tried a sneaky spoon of the mixture and it was amaaaaaaaaaazing!!

  • Jer

    This is one of our favorites – so, so, SO good. I leave the walnuts out as everyone in my family claims not to like nuts in their baking, so I sometimes throw a handful of big fat raisins in instead.
    Anyway, its majorly tasty fresh from the oven, or completely cooled. It seems to get more moist the longer it sits.
    I really love having half a can of coconut milk leftover, too, so I can make myself a tasty smoothie while the loaves bake.

  • […] A cold front came through Columbia today, it was in the 40s when I woke up to teach my Pilates class (5:45 am…). Every fall I love anything pumpkin: bread, biscotti, oatmeal, etc etc. My roommate even made pumpkin chili that was delicious! I have been searching around for a worthy pumpkin bread recipe and adapted it a bit to fit my needs. I feel sluggish when I eat refined flour and white sugar, so I made this with unbleached white whole wheat flour, maple and brown rice syrup. So even though I’ve changed this recipe quite a bit, here’s the original. […]

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  • Kim

    Will this work if you leave out the flaked coconut and walnuts?

  • I left out the walnuts and coconut and it worked great! My oven didn’t turn on so I had to bake the loaves after they had set in the pans for about an hour and a half. But the bread STILL turned out delicious. I had some for breakfast, and made the rest into mini-loaves which I took to church for our Fall Festival. Oh, and I used sweet potato instead of pumpkin. My breakfast AND my contribution were GOOD!

  • Jean

    Terrific, terrific and so terrific. Does not really have a cocoanutty flavor- just so you know. I would love it if it did but I love it just the way it is- perfect! AND easy! I substituted pecans for walnuts- either would be fine, I think. Next time I will try the chococate pumpkin recipe. And the gingerbread muffins. THANK YOU for having such a great site.

  • Jean

    I gotta say that I love this recipe as is but I also like to add a nice healthy dollop of red curry- when combined with the coconut and coconut milk- it really sends it out into the stratosphere…

  • Meg

    This is my go-to pumpkin bread recipe. I have mini loaves in the oven now to give as favors at our (all vegan) wedding. Thanks, Isa!

  • I know my pumpkin products, and this is the best pumpkin bread I have ever had – vegan or not. I made some modifications, intentional and unintentional – almonds instead of walnuts and an entire can of coconut milk, due to my inability to read directions. I forewent the foil bit, but using all the coconut milk must have saved me. I also cut down the baking time by 10 minutes. Perfection.

  • Alli

    I had someone else buy my ingredients for this and they ended up with the carton of coconut milk *facepalm* Will it still work? I have no idea how to use it instead of the can

  • Lilah

    Made this the other night. I usually get all dumb about fat and sugar content but I followed the directions and used the same ingredients (all I had was lower fat coconut milk though, which worked fine) and this bread is DELICIOUSSSSSSSSS. Thanks!

  • […] the last few years, I have been using this recipe for pumpkin bread, which I make almost exclusively for Thanksgiving and Christmas, though I […]

  • […] pumpkin bread recipe inspired by the Nutrition Nut and Post Punk Kitchen recipe yield: 2 […]

  • jojo

    i’ve made this following the recipe to a t and substituting pumpkin with banana. It’s fantastic and everyone always loves it. I also freeze the batter so that I can quickly bake a fresh loaf.

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  • Jabrone

    This loaf is still one of our favorites. Everyone loves it. I used pecans recently and tossed in a few butterscotch chips – made it next-level tasty.

  • […] love with baking and was just getting into food blogs when my friend Steph sent me the link to this vegan pumpkin bread recipe. I knew what it meant to be vegan, but I had yet to embrace the lifestyle. At that […]

  • Alisa

    I love this recipe, and now I’m addicted to this website. Didn’t have any walnuts, but the bread was amazing anyway. I’ve made it 3 times in the past month. Thanks!

  • Veganikki

    Holy moly these are moist and delicious!! I made muffins and added 3-4 vegan chocolate chips to each one for just a little extra sweetness. I can’t wait to shake Isa’s hand at Veg Fest for creating this recipe!

  • Amber Marie Marie

    So good and such an awesome way to use my carving pumpkin that I never carved for Halloween.

  • Goreti Tads

    I made this recipe tonight and baked them for 1hr and the bottom and sides were black! Gonna it the burnt parts and cut the leftovers into smaller squares

  • Karyn

    Delicious! I cut the sugar and oil in half and substituted a 1/2 c of applesauce for the oil. Still perfectly sweet and moist. Thanks for sharing!

  • maureen

    Thank you Isa. You are such an inspiration. I and my family and friends always enjoy your recipes.

  • […] meal would be complete without dessert? I’m debating the classic pumpkin pie or this pumpkin bread. What would you […]

  • […] liebe die Kürbissaison! Eines meiner absoluten Lieblingsrezepte ist das Super Moist Pumpkin Bread von Post Punk Kitchen. Gelingt immer und begeistert jeden. Bald ausprobieren möchte ich das […]

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  • Tessa

    My first date with my now husband was a night making this pumpkin bread. My winning line was “well it makes TWO loaves”. It was perfect then and we make it again every fall.

  • […] really available once a year, so there’s no way you could ever get sick of it. Try this rockin’ vegan recipe. Or get fancy and make a pumpkin roll. And for god’s sake, quit […]

  • […] Super moist pumpkin bread | post punk kitchen | vegan […]

  • Bunny

    Isa, ty so much for this recipe 🙂 I couldn’t wait to try it…the apt smells fabulous…pumpkin, cinnamon & nutmeg 🙂 If it tastes as good as it smells…I’m in trouble 🙂

  • Vegan Donkey

    I made this delicious cake last week, and I’m starting a flan next week! I like the subtle flavor from the coconut milk and flaked coconut. I am actually planning to make 6 batches of this for some friends, but I’m not sure yet. I’m excited about the new adventures in baking. 🙂

  • […] liebe die Kürbiszeit! Ihr auch? Dann solltet ihr unbedingt das „Super Moist Pumpkin Bread“ von Isas Post Punk Kitchen probieren. Es ist seit Jahren eines meiner Lieblingsrezepte. Ein süßer […]

  • Perma Frost

    I used to make this a few years ago, great recipe! But I forgot if I used canned or fresh pumpkin. what did you use here? if canned, do you think using freshly cooked and pureed pumpkin would work too? would I need more sugar?

  • Kirsten

    Just baked this. This is really good.

  • Kristine

    I’m not vegan, but looked this up when I had a houseguest who was. Best. Pumpkin. Bread. Ever. This is now the only recipe I use. I leave out the coconut flakes and nuts and swap in a small bag of frozen cranberries (dusted in flour). I have cut the sugar down a bit, and swapped some of the white flour for nut flour (have done with cashew and almond flour so far) without making it any less delicious! And the batter freezes really well if you want to make one loaf and freeze the rest of the batter for later! Thank you!!

    • Soraya


      How many frozen cranberries? They are not cooked? They cook in the bread? What is the proportion of nut flour to regular flour. I wanted to use gluten-free flour, but I wasn’t sure how that would work.

      • Kristine

        This is super-late but nope, cranberries are uncooked and I used about half of a large bag. I’ve used 1.5 cups nut flour to 2 cups AP flour.

  • Heather

    I have been asked to make 12 loaves for a friend. I was hoping to bake 4-6 loaves at a time. Do you know if the baking time would increase with more than two loaves? If so, how long would you bake them? Has anyone baked more than two at once? Thanks and Happy Holidays!!

  • Anna

    Is the coconut milk canned or from a box?

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