Pumpkin coconut bread

• 2 eggs, beaten
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package (3 1/2oz) instant coconut cream pudding mix
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 cup pumpkin, canned or fresh cooked and mashed
• 1/2 cup chopped pecans or walnuts

Preparation:

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

In a separate bowl, combine flour, baking powder, soda, salt, pudding mix, nutmeg, ginger, and cinnamon; add to sugar mixture alternately with the mashed pumpkin, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans or walnuts.

Pour batter into a greased and floured 9×5x3-inch loaf pan. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.

I have used this recipe for years and love it.  You can’t taste to coconut and I’ve left it out when I would have had to make a trip to the store.

This one is for Mr. Angry and his over grown garden with volunteer pumpkins.