Sunday, September 14, 2008

Coconut Pumpkin Loaves

When I am in the kitchen, I like to make lots of product with only one mess. This makes 3 loaves of bread. If you don't have three friends to give this to, it does freeze well.

I sometimes have trouble finding the instant coconut pudding. Go figure - it seems like a normal flavor. I have substituted instant vanilla before. The coconut adds a different flavor to the pumpkin.

I don't know how we started this, but Frick and Frack do like this toasted and with peanut butter, just like the Banana Nut Bread.

Coconut Pumpkin Loaves
5 eggs
2 c. canned pumpkin
2 c. sugar
1 1/4 c. oil
3 c. all-purpose flour
2 pkg. (3.4 oz.) instant coconut pudding
3 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. ground nutmeg
3/4 c. chopped pecans

Mix eggs and pumpkin. Beat in sugar and oil. Mix in flour, pudding mixes, cinnamon, baking soda, and nutmeg. Stir in nuts. Pour into 3 greased and floured loaf pans. Bake at 350 degrees for 60 - 65 minutes. Cool 10 minutes in pan. Remove to wire racks to cool. Wrap and freeze for up to 6 months.



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