Fall is in the air and there is no better time for Pumpkin Coconut Bread. I’ve been baking this for years. It always turns out beautifully: moist, flavorful. And it makes three loaves. Oh yes. One to eat, one to freeze, and one to give away. Or maybe two to freeze. Or… You work out the distribution.
This recipe also lends itself perfectly to other add-ins: chopped candied ginger, mini chocolate chips, raisins, currants. Change the nuts to walnuts. Play with it! This is an easy recipe that will be a keeper for you.
2 cups canned pumpkin
2 cups sugar
1 ¼ cups vegetable oil
3 cups all-purpose flour
2 packages (3.4 ounces each) instant coconut pudding mix
3 teaspoons cinnamon
2 teaspoons baking soda
1 teasopon ground nutmeg
¾ cup chopped pecans, toasted (optional)
How to Make It:
Preheat your oven to 350F. Grease and flour three 8-inch x 4-inch loaf pans.
Toast your nuts if you’re so inclined.
In a large mixing bowl, beat the eggs and pumpkin until smooth. Add the sugar and oil; mix well.
Combine the flour, pudding mixes, cinnamon, baking soda, and nutmeg; add to the pumpkin mixture.
Stir in the nuts and anything else you may be adding.
Transfer the mixture to your three loaf pans.
Bake at 350F for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from the pans to wire racks. Let cool completely. Wrap and freeze for up to six months!