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Pumpkin Coconut Bread

User Rating 5 Star Rating (2 Reviews)


Pumpkin Coconut Bread

Pumpkin Coconut Bread

Photo of Pumpkin Coconut Bread © Diana Rattray
Coconut and pumpkin team up to make a refreshing and flavorful pumpkin bread. The coconut flavor comes from a pudding mix.

Cook Time: 1 hour

Total Time: 1 hour


  • 2 eggs, beaten
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package (3 1/2oz) instant coconut cream pudding mix
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon 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 hand-held until well blended.

In a separate bowl, combine flour, baking powder, soda, salt, pudding mix, nutmeg, ginger, and cinnamon; add to sugar mixture alternately with the mashed pumpkin, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans or walnuts.

Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent, Member na146

I made this recipe and both my husband & I thought it was delicious. I too made it with vanilla instant pudding & added 1 tsp of coconut extract. Another thing I changed was to cut the amount of sugar in half & it was still sweet. Springkled a 1/2 tsp of cinnamon sugar on top before baking. Would make it again for sure...also will bring to church for coffee hour. thanks

12 out of 12 people found this helpful.

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