Coconut Pumpkin Loaves

Coconut Pumpkin Loaves

By:
Community Classics .
Edited on Jul 28, 2008

Pumpkin time is just around the corner! Here is a great pumpkin bread recipe that we like, so moist. Makes 3 loaves...eat one...share one...freeze one.

Ingredients

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

Directions

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. x 2-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.


Not a NESTLÉ®-tested recipe.


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