Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

The addition of the pudding mix is what makes this special, it bakes out moist and rises high every time, if desired you could add a 1/4 cup grated coconut to the batter and the spices may be adjusted to taste -- you may also bake this in small mini loaf pans and reduce the baking time slightly --- for greasing pan see my Pan Release, Professional Pan Coating (Better Than Pam Spray!)

Ingredients Nutrition


  1. Set oven to 350 degrees F.
  2. Grease a 9 x 5-inch loaf pan.
  3. In a mixing bowl, combine eggs, sugar and oil; beat until well blended.
  4. Sift together the next 7 ingredients in a medium bowl.
  5. Add to the egg/sugar mixture alternately with the pumpkin puree, beginning and ending with flour mixture.
  6. Mix well after each addition.
  7. Stir in the nuts (if using).
  8. Pour batter into prepared loaf pan.
  9. Bake for 1 hour or until the cake tests done.
  10. Cool in pan 10 minutes.
  11. Remove from pan, and let cool completely.


Most Helpful

This is excellent - I love the combination of flavors. I am not a baker, but this was easy and delicious. Thanks, Kittencal!

Recipe Reader January 07, 2007

I really liked this recipe, and I was quite surprised at how well the coconut and pumpkin went together. I did have a little trouble finding the coconut cream pudding mix, but eventually I found it.

Studentchef November 05, 2006

Yum-BO! Mmmm, I love pumpkin bread and this was no exception. The coconut flavor is very subtle and is such a nice compliment to the pumpkin and spices. I added both the pecans and the shredded coconut to mine and it is just delicious! Thanks Kittencal for a great recipe - it's a keeper for sure!

Kater October 09, 2005

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