Pumpkin-Coconut Bread


prep 0:10       total 1:20


1 loaves



2 eggs, beaten
1 cup sugar
3/4 cup vegetable oil
1-1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 pkg. (3-1/2 oz.) coconut cream pudding mix, instant
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 cup canned or
cooked mashed pumpkin
1/2 cup chopped pecans, optional


Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer until blended. Combine flour and next 7 ingredients in a medium bowl; add to sugar mixture alternately with pumpkin, beginning and ending with flour mixture. Mix after each addition. Stir in pecans, if used.

Pour batter into a greased 9- x 5- x 3-inch loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack. Yield: one loaf.

Author's Comments

One of our family traditions. It's so very moist!

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