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

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

Preheat oven to 350 degrees. Grease and flour two 9 x 5 inch loaf pans.

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.

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

Recipe makes two 9 x 5-inch loaves.

An excellent pumpkin bread made with instant coconut pudding.

Ingredients:
1-1/4 cups vegetable oil
2 cups pumpkin puree
1 cup packed brown sugar
1 cup white sugar
2 (3.5 ounce) packages coconut flavored instant pudding mix
1 teaspoon baking soda
5 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped walnuts (optional)

Directions:
In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired.

Spread batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees for 1 hour, or until a tester inserted in the center comes out clean.

Recipe makes 2 loaves.

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