Melt In Your Mouth Pumpkin Bread
Paula Anderson @gpcollector
This delicious pumpkin bread came from a Texas Bed & Breakfast cookbook. I changed the amount of pumpkin used and it is absolutely delicious!
- 2 c
- all purpose flour
- 2 c
- 2 pkg
- 4-oz. each- french vanilla instant pudding
- 1 tsp
- each - baking soda, salt, and cinnamon
- 1 1/4 c
- vegetable oil
- 1 can(s)
- 15 oz, pumpkin (not pie filling)
- 1/2 c
- coconut, flaked
1Preheat oven to 325 degrees. Grease 2 5x9 inch loaf pans.
2Combine dry ingredients in a medium bowl.
3Combine oil, eggs, and pumpkin in a large bowl, mix well. Stir in coconut.
4Add dry ingredients to wet ingredients and mix well. Spread batter into greased loaf pans. Bake for 1 hour or until done.