You will be able to fool even the more discerning carnivore, with this to-good-to-be-true vegan recipe. It also makes a great gift, and freezes amazingly. You can make this recipe into muffins too! It may not be low on the calorie or fat count, but it packs a lot of protein and is well worth the extra 30 min on the treadmill.
Ingredients:
1 cup chopped walnuts
3 1/2 cups flour (whole wheat, all-purpose, rice, etc)
2 cups packed dark brown sugar
2/3 cup white sugar
2 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
1 1/2 tsp ground cinnamon
2 cups pumpkin puree
3/4 cup oil (vegetable or canola)
2/3 cup coconut milk
2/3 cup flaked coconut
Directions:
1) Preheat oven to 350F, and grease and flour two 8″ x 4″ loaf pans (you can use 4 small loaf pans too, but lessen the baking time).
2) Spread walnuts in a single layer on a non-greased baking sheet, and toast in the preheated oven for 8 to 10 min (or until lightly browned); set aside to cool.
3) In a large mixing bowl, stir together flour, brown and white sugars, baking soda, salt, nutmeg, and cinnamon.
4) Add the pumpkin, oil, and coconut milk, and mix until combined.
5) Add in the flaked coconut and toasted walnuts, stir gently.
6) Divide the batter evenly between pans, and bake for 60-75 minutes (or until a toothpick inserted in the center comes out clean).
7) Remove from oven, cover loaves tightly with foil, and allow to steam for 10 minutes.
Remove foil, and turn loaves out onto a cooling rack.
9) Allow to cool completely before serving. Enjoy!
