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Pumpkin Coconut Bread

Source of Recipe

Aunt Saunny

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

Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer until well blended. In a separate bowl, combine flour, baking powder, baking soda, salt, pudding mix, nutmeg, ginger and cinnamon;add to sugar mixture alternately with the mashed pumpkin, beginning and ending with the flour mixture. Mix well after each addition. Stir in chopped nuts. Pour batter into a greased and floured 9x5x3-inch loaf pan ( or 4 to 5 mini loaf pans).
Bake at 350 for 1 hour (about 40 minutes for mini loaf pans), or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf (loaves) to wire rack to cool completely.