I mentioned last week that one of my favorite things about fall is all the baking I get to do. And pumpkin recipes are at the top of my list of fall favorites. We love pumpkin bread at our house, and I have several recipes that I rotate through. This Coconut Pumpkin Bread is one that I grew up with. I got the recipe from my mom when I moved out and went to college. I still love it now as much as I did when I was little. The coconut pudding makes it extra moist and yummy!
Most of the time we had it without the frosting, and it is still plenty tasty. But if you want to splurge a little, the cream cheese frosting and toasted coconut on top makes it decadent and wonderful! And truth be told, you could probably serve it as a dessert. But if you want to eat it for breakfast, I’m not one to judge.
Coconut Pumpkin Bread
1 1/4 cups sugar
1 cup oil
2 cups pumpkin (15oz can)
1 3oz box cook ‘n serve coconut pudding
2 cups flour
1 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp soda
Beat sugar, oil, eggs, and pumpkin till smooth. Stir in dry ingredients. Spoon batter into well greased mini loaf pans or muffin tins.
Bake at 350°
For mini muffins: Bake about 10 minutes
For regular muffins: Bake for about 18-20 minutes
For mini loaf pans: Bake for 30-35 minutes.
For regular loaf pan: Bake for 55-60 minutes.
For an extra yummy treat, cool loaves and frost with cream cheese frosting. Sprinkle with toasted coconut.
Note: Sometimes it can be hard to find cook and serve pudding, so you can use instant pudding mix in a pinch.