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Coconut Pumpkin Loaves

Total Time

Prep: 15 min. Bake: 1 hour + cooling


3 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."


  • 5 large 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 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in 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.

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