- 5 eggs
- 2 cups canned pumpkin
- 2 cups sugar
- 1-1/4 cups vegetable oil
- 3 cups all-purpose flour
- 2 packages (3.4 ounces each) instant coconut pudding mix
- 3 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 3/4 cup chopped pecans
- In a large mixing bowl, beat the eggs and pumpkin until smooth. Add sugar and oil; mix well. Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture. Stir in nuts.
- 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.
Reviews forCoconut Pumpkin Loaves
"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."
"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."