Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Coconut Pumpkin Loaves




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/recipes/Coconut-Pumpkin-Loaves

List of Ingredients




5 eggs
2 cups sugar
2 cups canned pumpkin
1-1/4 cups canola oil
1 teaspoon coconut extract
3 cups all-purpose flour
2 packages (3.4 ounces each) instant vanilla pudding mix or coconut cream pudding mix
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 cup flaked coconut

Recipe



In a large bowl, beat the eggs, sugar, pumpkin, oil and extract until smooth. Combine the flour, dry pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture just until combined. Stir in nuts and coconut.

Transfer to three greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months. Yield: 3 loaves.