Wonderful Pumpkin Coconut Bread

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!)

• Ready In: 1 hr 10 mins
• Yields: 1 9x5 loaf cake

Ingredients

• 2  eggs, beaten
• 1  cup sugar (or a mixture of white and brown)
• 3⁄4 cup  vegetable oil or 3⁄4 cup canola oil
• 1 1⁄2 cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 (3 1/2ounce) package instant coconut cream pudding mix
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon cinnamon
• 1  cup pumpkin puree (canned or cooked mashed)
• 1⁄2 cup  chopped pecans (optional)

Directions

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.