Pumpkin Coconut Bread

No, your eyes did not deceive you--the title does indeed read Pumpkin Coconut Bread. I know, my thoughts exactly (except you Joel, we don't think the same coconut thoughts :)) Camden needed to bring one loaf of "sweet bread--pumpkin or banana" for her Thanksgiving feast at school so I thought it would be the perfect time to give this recipe a try. Actually, I started out by experimenting with a Pumpkin Banana Bread since I had a few ripe bananas but was really in the mood for pumpkin (as any normal person should be the week of Thanksgiving), but I was disappointed with the results. Too blaaaah. It was a good lesson for the kiddos--if at first you don't succeed, try adding a little pudding. I made two batches--one loaf for the first graders and a dozen muffins for me, I mean for the family. They were sooo good (and I don't think even you, Joel, would be able to recognize coconut pudding as the secret ingredient). So, without further ado, I give you...
Pumpkin Coconut Bread

• 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 canned pumpkin
• 1/2 cup chopped pecans or walnuts (I didn't use--I didn't want to be responsible for any school children swelling up)

Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer hand-held until well blended.

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. Stir in pecans or walnuts.

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. (I baked the muffins for 20-25 mins.)