Name: Wonderful Pumpkin Coconut Bread
Yield: 4 servings
Ingredients: 2 eggs, beaten; 1 cup sugar (or a mixture of white and brown); 3/4 cup vegetable oil or 3/4 cup canola oil; 1 1/2 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 (3 1/2 ounce) package instant coconut cream pudding mix; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1/2 teaspoon cinnamon; 1 cup pumpkin puree (canned or cooked mashed); 1/2 cup chopped pecans (optional)

Servings: 4 persons

2 eggs, beaten
1 cup sugar (or a mixture of white and brown)
3/4 cup vegetable oil or 3/4 cup canola oil
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (3 1/2 ounce) package instant coconut cream pudding mix
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree (canned or cooked mashed)
1/2 cup chopped pecans (optional)

1
Set oven to 350 degrees F.
2
Grease a 9 x 5-inch loaf pan.
3
In a mixing bowl, combine eggs, sugar and oil; beat until well blended.
4
Sift together the next 7 ingredients in a medium bowl.
5
Add to the egg/sugar mixture alternately with the pumpkin puree, beginning and ending with flour mixture.
6
Mix well after each addition.
7
Stir in the nuts (if using).
8
Pour batter into prepared loaf pan.
9
Bake for 1 hour or until the cake tests done.
10
Cool in pan 10 minutes.
11
Remove from pan, and let cool completely.

No nutritional information available.

No additional tips available.

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

Wonderful Pumpkin Coconut Bread

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