Pumpkin-Coconut Bread

Name: Pumpkin-Coconut Bread
Ingredients: 2 eggs, beaten; 1 cup sugar; 3/4 cup vegetable oil; 1-1/2 cup all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1 pkg. (3-1/2 oz.) coconut cream pudding mix, instant; 1/2 tsp. ground nutmeg; 1/2 tsp. ground ginger; 1/2 tsp. ground cinnamon; 1 cup canned; cooked mashed pumpkin; 1/2 cup chopped pecans, optional

14 ingredients

8 steps

Ingredients

2 eggs, beaten
1 cup sugar
3/4 cup vegetable oil
1-1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 pkg. (3-1/2 oz.) coconut cream pudding mix, instant
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 cup canned
cooked mashed pumpkin
1/2 cup chopped pecans, optional

Directions

1

Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer until blended.
2

Combine flour and next 7 ingredients in a medium bowl; add to sugar mixture alternately with pumpkin, beginning and ending with flour mixture.
3

Mix after each addition.
4

Stir in pecans, if used.
5

Pour batter into a greased 9- x 5- x 3-inch loaf pan.
6

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
7

Cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack.
8

Yield: one loaf.