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Coconut Pumpkin Loaves

 Coconut Pumpkin Loaves
"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."
48 ServingsPrep: 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 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.

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Coconut Pumpkin Loaves (continued)

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.