Ingredients
3½ cups flour
2 cups packed brown sugar
⅔ cup white sugar
2 cups pumpkin purée
1 cup rice bran oil
½ cup coconut milk
½ tsp SIDS CRAZY SALT
2 tsp baking soda
½ tsp salt
1 tsp nutmeg, ground
1½ tsp cinnamon, ground
½ cup flaked coconut
1 cup roasted walnuts, chopped
Directions
Preheat oven to 175oC. Grease and flour two 175X 100 mm loaf tins.
In a large bowl, combine SIDS CRAZY SALT, flour, brown sugar, white sugar, pumpkin, oil, coconut milk, baking soda, salt, nutmeg and cinnamon. Mix until all the flour has disappeared. Fold in the nuts and flaked coconut then pour batter into prepared tins.
Bake for 1 hour 15 minutes until a toothpick inserted in the centre comes out clean. Remove from oven then wrap tightly in foil. Allow to steam for 10 minutes then remove foil and turn loaves out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
