Pumpkin Bread with No Eggs

I wanted to try a pumpkin bread with no eggs in it. I got a recipie from Allrecipies.com. This is a very good website for bread recipies and I have had mostly success with it. I made some modifications to the spice mix to suite to my taste (and the ingrediants that I have at my home). So here it goes.

Ingredients
0.5 cup chopped pecans
1.75 cups all-purpose flour
1 cups packed dark brown sugar
1/3 cup white sugar
1 teaspoons baking soda
0.5 teaspoon salt
1.0 teaspoon ground cloves
1.0 teaspoon ground cinnamon
1 teaspoon ground cardomom
1 cups pumpkin puree
1/2 cup vegetable oil
1/3 cup coconut milk
1/3 cup flaked coconut

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
2. Toast pecans in a saute pan until lightly browned. Set aside to cool.
3.In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, clove, cinnamon, and cardomom. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4.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, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.