Cook Time: 1 hour
Total Time: 1 hour
Ingredients:
- 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
Preparation:
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.
More Recipes
Pumpkin Walnut Bread
Pumpkin Bread With Cranberries
Bread Machine Pumpkin Quick Bread
Hazelnut Pumpkin Bread
Cranberry Pumpkin Muffins
Pumpkin Muffins
Pumpkin Pecan Bread Recipe
Pumpkin Recipes
Pumpkin Pies
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
