Time
prep 0:10
total 1:20
Ingredients
| 2 | eggs, beaten | | 1 cup | sugar | | 3/4 cup | vegetable oil | | 1-1/2 cup | all-purpose flour | | 1 tsp. | baking powder | | 1 tsp. | baking soda | | 1/2 tsp. | salt | | 1 pkg. (3-1/2 oz.) | coconut cream pudding mix, instant | | 1/2 tsp. | ground nutmeg | | 1/2 tsp. | ground ginger | | 1/2 tsp. | ground cinnamon | | 1 cup | canned or | | cooked mashed pumpkin | | 1/2 cup | chopped pecans, optional |
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Instructions
Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer until blended. Combine flour and next 7 ingredients in a medium bowl; add to sugar mixture alternately with pumpkin, beginning and ending with flour mixture. Mix after each addition. Stir in pecans, if used.
Pour batter into a greased 9- x 5- x 3-inch loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack. Yield: one loaf.
Author's Comments
One of our family traditions. It's so very moist!
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