Coconut Pumpkin Loaves Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 cup flaked coconut
Instructions
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.
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