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Coconut-Pumpkin Loaf

Serves: 2
Total Calories: 2,943


2 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.

Nutritional Facts:

Serves: 2
Total Calories: 2,943
Calories from Fat: 1,637

This Coconut-Pumpkin Loaf recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.

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