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–+ servings
Pudding in the batter makes this Coconut Pumpkin Bread extra moist and delicious. Top it with cream cheese frosting for an extra special treat. It is a perfect fall quick bread recipe!

Coconut Pumpkin Bread

Kara
Moist pumpkin bread flavored with coconut pudding mix.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Bread: Quick Breads
Cuisine American
Servings 18 slices (3 mini loaves)
Calories 249 kcal

Equipment

Ingredients
  

  • 1 ¼ cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 ¾ cups pumpkin 15 oz can
  • 3.4 oz box cook 'n serve coconut pudding
  • 2 cups all purpose flour
  • 1 tsp salt
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp baking soda

Instructions
 

  • Preheat oven to 350 degrees. Spray 3 (5x3") mini loaf pans with non stick cooking spray, set aside.
  • Beat sugar, oil, eggs, and pumpkin in a large mixing bowl till smooth.
  • Whisk together dry pudding mix, flour, salt, nutmeg, cinnamon, and baking soda. Stir into the wet ingredients just till combined.
  • Spoon batter into three well greased mini loaf pans.
  • Bake at 350° for 30-35 minutes. Cool for 5 minutes in pans, then remove to cooling racks.

Notes

  • For a regular 9x5" loaf pan: Bake for 55-60 minutes.
  • For an extra yummy treat, cool loaves and frost with cream cheese frosting. Sprinkle with toasted coconut.
  • Sometimes it can be hard to find cook-and-serve pudding, so you can use instant pudding mix in a pinch.

Nutrition

Serving: 1gCalories: 249kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 36mgSodium: 282mgPotassium: 68mgFiber: 1gSugar: 19gVitamin A: 1014IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword coconut pumpkin bread
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