Prep 5 mins
Cook 1 hr
I got this recipe out of a church cookbook many years ago. It is a simple and delicious pumpkin bread. My daughter who hates coconut loves this bread. It is so moist and tasty that it really does melt in your mouth.
- 158.51 ml oil
- 2 large eggs
- 236.59 ml pumpkin
- 236.59 ml flour
- 236.59 ml sugar
- 99.22 g box instant coconut pudding mix
- 2.46 ml salt
- 2.46 ml baking soda
- 2.46 ml cinnamon
- Mix oil, eggs and pumpkin.
- Combine remaining ingredients and add to pumpkin mixture.
- Bake in a 9x5x3-inch pan at 325° for 1 hour.
This bread is awesome! It really does melt in your mouth. This is a keeper!
I was looking for a pumpkin bread that would be different from my own recipe, and when I saw that coconut pudding, I knew I had found it! Although I couldn't find that in "instant", I chose the "cook and serve" coconut cream pudding and was go for launch. This was easy peasy to toss together. Don't forget to grease and flour the bottom of that pan! And it came out of the oven right on time. It has a wonderful taste of pumpkin with coconut as well, and is very moist from the pudding mix. It definitely melts in your mouth! A keeper even if you have a prized pumpkin bread recipe stashed away! Thanks, Mysterygirl!
This has got to be, by far the best bread I have ever made!! The first loaf I made was eaten before I got a cahnce to try it! The smell of the house while it is baking is out of this world!!