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Coconut Pumpkin Nut Bread
- 3 1/2 cups all-purpose flour
- 2 cups packed dark brown sugar
- 2/3 cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 cup vegetable oil
- 2/3 cup coconut milk
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 2/3 cup unsweetened flaked coconut
- 1 cup chopped walnuts, toasted
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|Serving Size 1/20 of a recipe|
|Amount Per Serving|
|Total Fat 19.3g|
|Saturated Fat 4.8g|
|Total Carbohydrate 48.9g|
|Dietary Fiber 2.3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|