Recipe: Pumpkin Bread (using instant coconut pudding mix)

Pumpkin Bread

2 c. sugar
1 1/2 c. oil
5 eggs
2 c. flour
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1 (No. 2) can pumpkin
2 pkg. instant coconut pudding
1 c. nuts
1/2 c. chopped dates

Cream sugar and oil. Add eggs. Sift in dry ingredients. Add pumpkin and instant coconut pudding, nuts and dates. Bake 1 hour at 325 degrees in 2 loaf pans (large size) or 4 (1 pound) coffee cans.

A shallow dish of water in lower shelf of oven prevents crusting.

Pumpkin Bread

2 c. sugar
3 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
2 tsp. nutmeg
2 pkg. Jell-O instant coconut pudding
1 1/2 c. Wesson oil
5 eggs
2 c. pumpkin
1 c. nuts

Sift together sugar, flour, soda, salt, cinnamon and nutmeg in large mixing bowl. Add pudding, oil, eggs, pumpkin and nuts; blend well. Bake at 325 degrees for 1 hour and 10 minutes.

Makes 2 large size or 4 throw away pans; 7 baby pans, well greased.