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    Pumpkin Bread with Coconut Pudding


    Source of Recipe


    TOH BB

    List of Ingredients




    1-1/4 cups vegetable oil
    2 cups pumpkin puree
    1 cup brown sugar
    1 cup white sugar
    2 (3.4-oz.) boxes instant coconut cream pudding
    1 teaspoon ground cinnamon
    1 teaspoon salt
    5 eggs
    2 cups flour
    1 teaspoon baking soda
    1 cup chopped walnuts (optional)

    Recipe



    Mix together the oil, pumpkin, sugars, both puddings, cinnamon and salt. Slightly beat the eggs, then mix into the batter. Mix in the flour and baking soda until just combined. Stir in the nuts. Spread the batter into two well-greased and floured loaf pans (9x5). Bake at 325 degrees for 1 hour (check after 50 minutes).

    Mine took longer than 1 hour to bake, but I used decorative loaf pans, which may have made a difference.

 

 

 

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