COCONUT CREAM PUMPKIN BREAD

COCONUT CREAM PUMPKIN BREAD
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from the kitchen of Kathy Allen
  • CourseBrunches & Bread
Servings
4 people
Servings
4 people
COCONUT CREAM PUMPKIN BREAD
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Kathy Allen
  • CourseBrunches & Bread
Servings
4 people
Servings
4 people
Ingredients
  • cups¼ oil
  • 5 eggs beaten
  • 1 16 oz. can Pumpkin 2 cups
  • 2 cups sugar
  • 2 cups flour
  • 2 3 oz. boxes Coconut Cook n’ Serve pudding and pie filling mix
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
Instructions
  1. Mix oil, eggs, pumpkin. Add remaining ingredients and mix.
  2. Divide batter into 2 9x5x3 inch bread pans or several smaller pans.
  3. Or even make muffins if desired. Fill pans or cups about 2/3 full.
  4. Bake at 325 degrees, 1 hour for large loaves, 40 to 45 minutes for smaller pans, 20-25 minutes for muffins - or until the toothpick says they’re done.
Terri's Notes

*Terri’s notes:
~ This is moist and delicious, a loaf would make a great gift.
~ Could be served with whipped cream for dessert!

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