Go Back
Raisin and Coconut Pumpkin Bread

Raisin and Coconut Pumpkin Bread

Vegan Raisin and Coconut Pumpkin Bread made with coconut milk and whole wheat flour. Perfect recipe for breakfast or with a cup of tea.
5 from 10 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 cups brown sugar, packed
  • 2/3 cup granulated sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground all spice
  • 1 1/2 tsp ground cinnamon
  • 2 cups pumpkin puree
  • 1 cup canola oil
  • 2/3 cup coconut milk
  • 2/3 cup sweetened shredded coconut
  • 1 cup raisins

Instructions

  • Preheat the oven to 350˚F. Lightly spray 2 loaf pans and set aside.
  • In a large bowl, mix together the flours, sugars, baking soda, salt, all spice and cinnamon until fully combined. Add in the pumpkin puree, oil and coconut milk until fully combined. Fold in the coconut and the raisins until fully incorporated.
  • Pour the batter evenly into the prepared pans, and bake in the preheated oven for 1 hour and 15 minutes. Remove from the oven, and allow to cool completely in the pan.