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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 48 |
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A friend made this moist bread for us years ago, recalls Anne Smithson, Cary, North Carolina. Because it makes three loaves, I can give one loaf to a neighbor, enjoy one with my family and freeze one for later. Ingredients:
5 eggs |
2 cups sugar |
2 cups canned pumpkin |
1-1/4 cups canola oil |
1 teaspoon coconut extract |
3 cups king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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.
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