Pumpkin Coconut Bread recipe

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Ingredients

2 cups white sugar
1 cup packed brown sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
½ teaspoon ground cloves
1 ½ teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
⅔ cup water
1 cup flaked coconut
½ cup chopped walnuts

Nutrition Info

296 calories
carbohydrate: 43.3 g
cholesterol: 31 mg
fat: 12.7 g
fiber: 1.6 g
protein: 3.6 g
saturatedFat: 2.5 g
servingSize: -
sodium: 365.1 mg
sugar: 27.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.

  2. Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.

  3. Bake for 60 minutes, or until tester inserted in the center comes out clean.

Recipe Yield

2 loaves

Recipe Note

This is a wonderful bread to serve during the fall holidays. The coconut makes it moist.

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