Two words. Um. Yum. and I haven’t even tasted it yet – I mean seriously, just LOOK at the picture of it! (Thanks for the recipe, Erin @ $5 Dinners!)
I wanted to make sure I had the recipe until the end of time (or atleast the internet age….) 
And you bet, I’ll try a GF version of this 
3 eggs
1 1/3 cup brown sugar
1 1/3 cup sugar
1/2 cup canola or vegetable oil
1/2 cup applesauce
1/2 cup milk (I used rice milk)
1 15 oz. can pure pumpkin
1 cup coconut flakes
2 1/2 cup wheat flour
1 cup white flour
2 tsp baking soda
1 tsp nutmeg
1 1/2 tsp cinnamon
1 cup walnuts (optional)
1. Preheat oven to 350. Grease 2 large loaf pans…or 1 loaf pan and 8 mini-loaf tins.
2. In stand mixer or large mixing bowl, mix eggs, brown sugar, sugar, oil, applesauce, milk, pumpkin and coconut flakes, until well blended. Add wheat and white flours, baking soda, nutmeg and cinnamon and mix into the wet ingredients for 2-3 minutes (in stand mixer or with hand mixer.). Fold in walnuts.
3. Pour batter into 2 loaf pans or 1 loaf pan and 8 mini-loaf tins.
4. Bake at 350. Large loaf pans for 50-55 minutes. Mini-loaf tin for 22-24 minutes, or until knife/toothpick comes out clean.
5. Cool on cooking rack.
6. Serve or freeze.
