Vegan Pumpkin Bread

I love this recipe. My friend made it for my birthday one year and I asked for the recipe. I've been making it ever since. It's super moist and flavorful and you would have no idea that it's vegan. Even if you watched me make it you would still argue with me that it must have eggs and butter. No ma'am, no animals were harmed in the making of this dessert. Enjoy!
This recipe is adapted from www.theppk.com.

(2) 8" x 4" loaf pans
350 degrees F
Mixing time: 15 minutes
Baking time: 1 hour 15 minutes
Time til' deliciousness: 1 hour 45 minutes

Ingredients
1 cup chopped walnuts, pecans, or hazelnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon ginger
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut


Directions
1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
2. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and nuts. Divide the batter evenly between the prepared pans.
3. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven. Allow bread to cool for a moment then turn onto a cooling rack.