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coconut pumpkin quick bread

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a heavy tea bread that is spicy, coconut flavored and easy to make..my family loves this bread for breakfast..I like it with tea or hot chocolate....haven't made this yet this year, will post photo when I make for Thanksgiving...Enjoy!

(1 rating)
yield serving(s)
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For coconut pumpkin quick bread

  • 1 3/4 c
    vegetable oil
  • 5 lg
    eggs
  • 2 c
    solid pumpkin
  • 2 c
    all purpose flour
  • 1 c
    granulated sugar
  • 1 c
    dark brown sugar,lightly packed
  • 1 tsp
    each-salt, cinnamon,nutmeg and baking soda
  • 2 box
    3 oz. each--coconut cook and serve pudding mix, use dry
  • 1 c
    chopped walnuts

How To Make coconut pumpkin quick bread

  • 1
    Heat oven to 350^. Spray with non stick shortening -two 8x4-inch loaf pans.(I like to place a fitted piece of wax paper on the bottom of the pan before I spray ; it makes it easier to get out of the pan); set aside.
  • 2
    Beat together the oil, eggs and pumpkin. Add, and mix until well blended the remaining ingredients.
  • 3
    Place batter equally into the prepared loaf pans. Bake for about 60 minutes. Test with wooden toothpick at 55 minutes. Cool 5 minutes in pan. Run a thin knife around sides of pan to loosen,tip out and remove wax paper from bottom of bread...cool on wire rack, slice when completely cool.
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