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Coconut Pumpkin Loaves Recipe

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"A friend made this moist bread for us years ago," recalls Anne Smithson, Cary, North Carolina. "Because it makes three loaves, I can give one loaf to a neighbor, enjoy one with my family and freeze one for later."

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Coconut Pumpkin Loaves Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 48 Servings

15 60 75

Ingredients

5 eggs
2 cups sugar
2 cups canned pumpkin
1-1/4 cups canola oil
1 teaspoon coconut extract
3 cups all-purpose flour
2 packages (3.4 ounces each) instant vanilla pudding mix
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 cup flaked coconut

Directions

In a large bowl, beat the eggs, sugar, pumpkin, oil and extract until smooth. Combine the flour, dry pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture just until combined. Stir in nuts and coconut.
Transfer to three greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months. Yield: 3 loaves.

Originally published as Coconut Pumpkin Loaves in Quick Cooking September/October 2003, p56

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Reviewed on Oct. 26, 2010 by Kat313

Loved this recipe but made the following changes: Replaced 1/2 cup of oil with 1/2 cup Apple Butter; added 1/2 cup Craisins. I do this with almost every pumpkin bread recipe I make and it always turns out moist and spicey.