pumpkin coconut bread

Fall completely snuck up on me this year! But now that it’s here I have been doing my best to fill our home with all of its wonderful smells, flavors and colors. What could be more fall than pumpkin bread? And this one has a delicious twist, coconut. I know it sounds a little crazy but really, it is absolutely amazing.This recipe is super easy and very budget friendly which makes it the perfect go-to when it’s your turn to bring a tasty treat to a fall party.

Ingredients:

2 eggs, beaten
1 cup granulated sugar
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 package (3 1/2oz) instant coconut cream pudding mix
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cup pumpkin, canned or fresh cooked and mashed

About 1 cup of powdered sugar and a splash of milk for glaze.

Directions:

  1. Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer hand-held until well blended.
  2. In a separate bowl, combine flour, baking powder, soda, salt, pudding mix, nutmeg, ginger, and cinnamon; add to sugar mixture alternately with the mashed pumpkin, beginning and ending with flour mixture. Mix well after each addition.
  3. Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.
  4. Mix powdered sugar and milk in a separate bowl and drizzle over cooled loaf.So delicious!

Don’t forget to check back on Monday for a One Young Love first! I am really excited and I am dying to share it with you. See you then!

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