|Pumpkin Coconut Bread|
"This is a excellent bread to serve during the fall vacations. The coconut makes it wet."
- 2 cups white sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- four eggs
- 1 (15 ounce) can pumpkin puree
- 3 half cups all-reason flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- half teaspoon ground cloves
- 1 half of teaspoons floor cinnamon
- 1 teaspoon floor allspice
- 1 teaspoon ground nutmeg
- 2/3 cup water
- 1 cup flaked coconut
- half of cup chopped walnuts
|Prep : 10M||Cook : 24M||Ready in : 1H10M|
- Preheat oven to 350 stages F (one hundred seventy five ranges C). Grease and flour two nine x 5 inch loaf pans.
- Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, after which water. Stir collectively until simply moistened. Stir in coconut and nuts. Pour batter into prepared pans.
- Bake for 60 minutes, or until tester inserted in the center comes out clean.
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