Pumpkin Bread
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1 1/2 tsp. cinnamon
2 cups brown sugar
2/3 cup white sugar
2 cups pumpkin puree (canned or homemade)
1 cup oil
2/3 cup coconut milk
2/3 cup flaked coconut
In a large bowl, combine flour, baking soda, salt, nutmeg, and cinnamon.  Add the sugars, pumpkin, oil, and coconut milk to the bowl and mix just until well combined.  Fold in the coconut (for a smoother texture, whiz your coconut in the blender or coffee grinder until very finely grated).  Pour batter into two 8x4 loaf pans that have been greased and floured.  Bake at 350 for 1 hour or until toothpick comes out clean.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, and Tree Nut