Recipe by Pat Heldenbrand
"An excellent pumpkin bread made with instant coconut pudding."
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1 1/4 cups
packed brown sugar
2 (3.5 ounce) packages
instant coconut cream pudding mix
This is the best pumpkin bread that I ever had made. It was so moist. I did use vanila pudding instead of the coconut creme on the last 3 batches of the pumpkin bread.
Mine turned out to have a very strange texture, but it tasted good!
This recipe makes two nice large loaves that are not too spicy, laced with the exotic flavor of cocoanut and very moist. Our family all liked it. It has a milder pumpkin taste than regular pumpkin bread. Try it, you'll like it!
I loved the special taste of this bread, I just added more spice because I prefer mine pumpkin bread to have a strong flavor.
Fantastic recipe - very easy to follow and makes a moist, delicious pumpkin bread!! I'm not a very experienced cook and had no problems following this recipe!!
This bread is so good! Really good flavor, the coconut gives it an extra special taste. And it is so incredibly moist. I wouldn't change a thing about this recipe.
I shared this recipe with a friend. She made it and took it to her office. She told me she was getting marriage proposals. I really like this recipe. My mother makes a pumpkin custard pie that tastes just like this bread. The bread is faster to make.
this recipe was ok for me .Got a little hard on the edges because the loafs were so big.
* Percent Daily Values are based on a 2,000 calorie diet.
Special Pumpkin Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 144
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