Coconut Pumpkin Loaves Recipe

5 2 5
Coconut Pumpkin Loaves Recipe
Coconut Pumpkin Loaves Recipe photo by Taste of Home
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Coconut Pumpkin Loaves Recipe

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5 2 5
Publisher Photo
"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."
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

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 sweetened shredded 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

Nutritional Facts

1 serving (1 slice) equals 143 calories, 8 g fat (1 g saturated fat), 22 mg cholesterol, 81 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

  • 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 sweetened shredded coconut
  1. 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.
  2. 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.
  3. 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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Kat313 User ID: 5480312 49275
Reviewed Oct. 26, 2010

"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."

MY REVIEW
dkbaes User ID: 5518408 98449
Reviewed Oct. 15, 2010

"I was in the pumpkin mood today with the cool weather we are having. This bread is delicous! Very moist and perfect for the season. Love it."

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