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Pumpkin Coconut Bread Recipe

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This recipe for Pumpkin Coconut Bread, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
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. (3 1/2 ozs.) coconut cream pudding mix, instant
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 c. canned or cooked mashed pumpkin
1/2 c. chopped pecans, optional

Directions:
Directions:
Preheat over to 350. Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer until blended. Combine flour and next 7 ingredients in a medium bowl. Add to sugar mixture alternately with pumpkin, beginning and ending with flour mixture. Mix after each addition. Stir in pecans, if used.
Pour batter into a greased 9 X 5 X 3 inch loaf pan. Bake for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Number Of Servings:
Number Of Servings:
1 loaf or 12-16 servings
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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