Coconut Pumpkin Bread #PumpkinFest
|October 1, 2015||Posted by Tracy Knutsen under Breads, Halloween, Thanksgiving|
Nothing screams Autumn more than pumpkin, but what do pumpkin and coconut scream when they get together? The combination of these two amazing flavors result in cool twist on pumpkin bread – and the secret ingredient – pudding mix- helps keep everything super moist. We’ve had this recipe in rotation at our house for several years and originally came from a wonderful friend at the office. The ladies I work with are phenomenal cooks and bakers, and they’re always more than happy to share their recipes.
This quick and easy bread is nothing more than mixing the wet and dry ingredients separately and then bringing everyone together in a big, happy bowl. This recipe make three loaves of bread, but can easily be doubled for freezing or gifting. You can also make mini-loaves (cut the cooking time in half) very easily.
The secret ingredient! Shhh…you won’t tell, will you?
So moist and yummy! I think you could make this all year round. It could be tropical, right? Maybe add a little crushed pineapple to the batter – Pina Colada Pumpkin Bread?
Coconut Pumpkin Bread
Yields 3 loaves.
2 cups canned pumpkin
2 cups sugar
1-1/4 cups canola oil
3 cups all-purpose flour
2 packages (3.4 ounces each) instant coconut pudding mix
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon ground nutmeg
3 quarter cup chopped pecans
1/2 cup shredded coconut
In a large bowl, beat the eggs and pumpkin until smooth. Add sugar and oil, and mix well.
Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg. Add to the pumpkin mixture.
Stir in nuts. Transfer to three greased 8 inch x 4 inch x 2 inch loaf pans. Bake at 350 degrees Fahrenheit for 60 to 65 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan and to wire racks to cool completely.