Pumpkin Coconut Bread
INGREDIENTS
  • Cooking Time: 60
  • 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
DIRECTIONS
  1. Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer hand-held until well blended.
  2. 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.
  3. Mix well after each addition.
  4. Stir in pecans or walnuts.
  5. Pour batter into a greased and floured 9x5x3-inch loaf pan.
  6. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean.
  7. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.