INGREDIENTS:
2 eggs, beaten
1 cup granulated sugar
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 package (3 1/2oz) instant coconut cream pudding mix
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cup pumpkin, canned or fresh cooked and mashed
1/2 cup chopped pecans or walnuts
PREPARATION:
Combine eggs, sugar, and oil in a large mixing bowl;beat at medium speed of an electric mixer hand-held until well blended.
In a separate bowl, combine flour, baking powder, soda, salt, pudding mix, nutmeg, ginger, and cinnamon; add to sugar mixture alternately with the mashed pumpkin, beginning and ending with flour mixture.
Mix well after each addition. Stir in pecans or walnuts.
Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.
For muffins: Fill muffin cups (well greased) 3/4 full. Bake 20 minutes. Makes 18.
Thought: Hummm, now I have leftover pumpkin...what next to create!?!?!
2 eggs, beaten 1 cup granulated sugar
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 package (3 1/2oz) instant coconut cream pudding mix
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cup pumpkin, canned or fresh cooked and mashed
1/2 cup chopped pecans or walnuts
PREPARATION:
Combine eggs, sugar, and oil in a large mixing bowl;beat at medium speed of an electric mixer hand-held until well blended.
In a separate bowl, combine flour, baking powder, soda, salt, pudding mix, nutmeg, ginger, and cinnamon; add to sugar mixture alternately with the mashed pumpkin, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans or walnuts.
Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.
For muffins: Fill muffin cups (well greased) 3/4 full. Bake 20 minutes. Makes 18.
Thought: Hummm, now I have leftover pumpkin...what next to create!?!?!
Posts
Yum! I love pumpkin bread but I've never made any. That's got to change! I will try your recipe, it sounds delicious- thanks for sharing it.
I hope you'll stop by for a visit sometime.
XO
Heidi - Heart and Home
Marti, that looks MIGHTY good! I love the smell of pumpkin in dishes. It just has that distinct fallish aroma. YUM!
Happy Foodie Friday...
XO,
Sheila :-)
mmmmm, sounds yummy!
This sounds yummy
xoxo
Julie
Never thought of putting the two together--sounds delcious!
these look delicious!
I may double the recipe and use all my pumpkin. I made pumpkin muffins just last week. I'll be the inclusion of the pudding makes it even more yummy. I'll have to try this. Thanks for sharing.
This is an interesting combination. I have never had pumpkin and coconut together before. It would be fun to try. Thanks for sharing this recipe with us!
I love baked goods with pumpkin, but have never tried it with coconut. The recipe sounds and looks delish. I'll be sure to give it a try. Thanks for the recipe!
This can not be a bad thing!! This is autum in a muffin!
My favorite recipes are those that are simple, easy and delicious. Marti, you hit a home run. This looks very, very good. Have a great day.
Okay...I've seen pumpkin combined with all sorts of interesting things but I think this is a first for Coconut pudding. Yummy, and I'm betting very moist. Thanks for posting :)
Blessings!
Gail
They look delish! Never thought of adding coconut.
I love any recipe with pumpkin in it, especially this time of year. There's just something wonderful about autumn, cider, and pumpkin muffins. These look fabulous!
Now that you have done it, I see how coconut and pumpkin go together. Great idea.