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Coconut-Pumpkin Loaf |
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Serves: 2 Print this Recipe2 cups sugar 2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon ground 1 teaspoon nutmeg ground 2/3 cup coconut flaked 2 3 1/2-ounce packages coconut pie filling (regular) 5 eggs 1 1/2 cups vegetable oil 2 cups pumpkins cooked (about 1 pound) Mix together the first 8 ingredients in a large mixing bowl. In another bowl, mix together eggs, vegetable oil and cooked pumpkin, blending well. Add egg mixture to dry ingredients; mix well. Grease 2 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans and cover bottoms with greased wax paper. Divide batter evenly between pans and place on middle rack of a preheated 350° F oven. Bake for 50 minutes to 1 hour and 10 minutes. Tester should come out clean. Cool in pan for 10 minutes. Carefully turn out onto cake rack and remove wax paper; cool completely. Note: This bread freezes well. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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