Pumpkin Coconut Bread
2 eggs, beaten
1 cup granulated sugar
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 package (3 1/2oz) instant coconut cream pudding mix
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cup pumpkin, canned or fresh cooked and mashed
1/2 cup chopped pecans or walnuts
Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer hand-held until well blended.
In a separate bowl, combine flour, baking powder, soda, salt, pudding mix, nutmeg, ginger, and cinnamon; add to sugar mixture alternately with the mashed pumpkin, beginning and ending with flour mixture.
Mix well after each addition.
Stir in pecans or walnuts.
Pour batter into a greased and floured 9x5x3-inch loaf pan.
Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove loaf to wire rack to cool completely.