You can also use canned sweet potato for this recipe, and it tastes almost identical!
- 3½ cups white whole wheat flour or unbleached all-purpose flour
- 1 cup old-fashioned oats, plus extra for sprinkling
- 1 tablespoon baking powder
- 2 teaspoons each: ground ginger and cinnamon
- 1 teaspoon each: baking soda and salt
- ½ teaspoon ground cloves
- 1 can (13.5 oz) coconut milk
- 1 can (15 oz) pure pumpkin (or sweet potato)
- ¾ cup coconut oil, melted (or vegetable oil)
- 2 cups brown sugar
Grease two 9- x 5- inch loaf pans. Adjust over rack to lower-middle position and heat oven to 350 degrees. Mix flour, oats, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl.
Meanwhile, whisk coconut milk, pumpkin, coconut oil, and brown sugar in a medium bowl. Beat wet ingredients into dry ingredients until smooth; divide evenly between prepared pans and sprinkle with extra oats.
Bake until golden brown and a cake taster comes out clean, about 55-60 minutes. Remove from oven, let cool for a few minutes. Run a knife around the pan to loosen the bread and then turn onto a wire rack to cool completely.