Coconut Pumpkin Bread
Ingredients
- 1 1/3 cups vegetable or canola oil
- 5 large eggs
- 2 cups 100% pure pumpkin, (not pumpkin pie mix)
- 2 teaspoons coconut emulsion or 1 teaspoon coconut flavoring
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 cup chopped nuts, optional. If not using nuts, add ¼ cup flour to recipe
- 2 -3.4 ounce packages of instant coconut cream pudding, dry; or vanilla pudding if you are unable to find coconut
- 1/4 cup sweetened coconut flakes
- additional coconut for sprinkling on top, if desired
Instructions
- Preheat oven to 325 degrees and place oven racks on bottom third of oven.
- Line and grease 2 loaf pans.
- Beat oil and eggs together in large mixing bowl. Add pumpkin and mix well.
- Add remaining ingredients; mix just until all ingredients are incorporated.
- Pour batter into prepared loaf pans.
- Sprinkle tops of loaves with coconut, press down lightly on coconut to secure to loaf.
- Bake loaves for 1 hour, or until toothpick inserted in center comes out clean.
- Let cool for 10 minutes, then remove to cooling rack and cool completely.
Notes
Add 1/4 cup coconut flakes to batter if desired.
If you are unable to find coconut pudding, use vanilla pudding and add 2 additional teaspoons coconut emulsion or 1 teaspoon coconut flavoring to the batter.
Coconut emulsion may be found online at Amazon or in baking supply stores.