Pumpkin-Coconut Bread Recipe

Name: Pumpkin-Coconut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 eggs, beaten; 1 c. sugar; 3/4 c. vegetable oil; 1 1/2 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1 pkg. vanilla pudding (instant); 1/2 tsp. nutmeg; 1/2 tsp. cinnamon; 1/2 tsp. ground cloves; 1 c. canned pumpkin; 1/2 c. chopped pecans; 1/2 c. coconut

Servings: persons

2 eggs, beaten
1 c. sugar
3/4 c. vegetable oil
1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 pkg. vanilla pudding (instant)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1 c. canned pumpkin
1/2 c. chopped pecans
1/2 c. coconut

1
Combine the first 3 ingredients in a large mixing bowl.
2
Beat at medium speed until well blended.
3
Combine flour and next 7 ingredients in a medium bowl.
4
Alternate, adding flour mixture and pumpkin to sugar, beginning and ending with flour mixture.
5
Stir in pecans and coconut.
6
Pour into greased and floured 9 x 5 x 3-inch baking pan.
7
Bake at 350u00b0 for 1 hour.
8
Cool in pan 10 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 eggs, beaten, 1 c. sugar, 3/4 c. vegetable oil, 1 1/2 c. all-purpose flour, and more.

Yes, Pumpkin-Coconut Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Coconut Bread

How did you like this recipe?

Frequently Asked Questions