Pumpkin Coconut Bread
  • 1¼ cups vegetable oil
  • 2 cups pumpkin puree
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 (3.5 oz.) pkgs. instant coconut cream pudding mix
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 5 large eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 cup chopped walnuts (optional)
  1. Preheat oven to 325°. In a large bowl, stir together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter well. Mix in flour and baking soda and nuts until just combined. (If adding nuts, coat them with the flour first and then mix in all three ingredients.) Spread batter evenly to corners into two greased and floured (or use flour spray) 9x5" loaf pans. Bake at 325º for 1¼ hour, or until a tester inserted in the center comes out clean and dry. Cool on rack for 10-15 minutes before removing from pan. Serve warm or cool. It's easy to make, very moist and perfect for fall meals. This is a favorite of Gary Horton's.