Ingredients for Wonderful Pumpkin Coconut Bread
- 2 large eggs
- 1 ½ cups granulated sugar
- Vegetable Oil
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Instant Coconut Cream Pudding Mix
- Nutmeg
- Ginger
- Cinnamon
- 1 (15 ounce) can pumpkin puree
- Pecans
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How to Make Wonderful Pumpkin Coconut Bread
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x5-inch loaf pan (or prepare mini loaf pans).
- In a large mixing bowl, whisk together 2 large eggs, 1 ½ cups granulated sugar, and ½ cup vegetable oil until well combined.
- In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 (15 ounce) can pumpkin puree, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in ½ cup chopped pecans or walnuts (optional) and ¼ cup shredded coconut (optional).
- Pour batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. (Reduce baking time for mini loaves, checking for doneness around 30-40 minutes).
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
165 g
Sugar
1066g
Fat
174g
Carbs
146g
