This recipe was given to my by my dear friend Tessa and has been a family favorite for years.
Ingredients
1 1/3cupvegetable or canola oil
4-5large eggs
2cupspumpkin
2teaspoonscoconut emulsion or 1 teaspoon coconut flavoring*
2cupsflour
2cupssugar
1teaspoonsalt
1teaspooncinnamon
1teaspoonnutmeg
1teaspoonsoda
1cupchopped nuts, optional if not using nuts, add ¼ cup flour to recipe
2 -3.4ozpackages of instant coconut cream pudding, dry or vanilla pudding if you are unable to find coconut*
1/4cupcoconut
additional coconut for sprinkling on top, if desired
Instructions
Preheat oven to 325 degrees and set oven racks on bottom third of oven.
Line and grease 2 loaf pans.
Beat eggs and oil together in large mixing bowl. Add pumpkin. Mix well.
Add all dry ingredients; mix until all ingredients are incorporated.
Pour ingredients into prepared loaf pans.
Sprinkle tops of leaves with coconut, press in slightly.
Bake at 325 degrees for 1 hour, or until toothpick inserted in center comes out clean.
Let cool for 10 minutes, then remove to rack and let cool completely.
Notes
-You may add 1/4 cup of coconut to batter if desired.-If you are unable to find coconut pudding, purchase vanilla pudding and add 2 teaspoons coconut emulsion or 1 teaspoon coconut flavoring to the batter. Coconut emulsion may be found online at Amazon or in baking supply stores.