Preheat oven to 350℉A hand or stand mixer can be used for this recipe.1- Lightly grease 2-- 8-1/2" x 4-1/2" x 2-5/8" loaf shape pans.2- Sift together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.3- In a large mixing bowl beat together the oil, sugar, eggs, pumpkin puree and milk. 4-Add the flour mixture to the wet egg pumpkin mixture. Add the vanilla extract. Stir to combine.5-By hand add in the pecans, dried cranberries and coconut just to disperse in the batter.6- Ladle into the prepared loaf pans dividing evenly between the 2 pans for even cooking time.7- Bake in the preheated 350 ℉ oven for 60 - 80 minutes or until a toothpick or cake tester comes out clean. 8-Remove the pumpkin bread from the oven.9-Cook on a wire rack for at least 15 - 20 minutes or until completely cooled to room temperature.10- Turn out of pans onto the wire rack and allow to sit for 30 minutes or so (this is the hardest part not cutting into loaf too soon)
If you are not using both loaves right away, wrap tightly and freeze. Defrost the day before or early morning for use that night. It freezes beautifully. Sometimes when I make these types of foods I will slice and wrap each slice individually to use later. It also will defrost quicker slice at a time. Additions you may want to try are a very simple cream cheese glaze, or sprinkling of powdered sugar to the top.Suggested serving with dollop of freshly whipped cream, ice cream or toasted with cream cheese.
My favorite canned organic pumpkin (Not a paid ad or endorsement)