Pumpkin Coconut Cream Bread

Pumpkin Coconut Cream Bread

2 c flour

2 c sugar

2 (3.5 oz) packages coconut cream pudding (either instant or cook and serve)

1 t baking soda

1 t salt

1 t cinnamon

1 1/ 4 c vegetable oil

5 eggs

2 c canned pumpkin

In a large bowl, mix flour, sugar, dry pudding mix, baking soda, salt and
cinnamon. In another bowl, mix together oil, eggs, and pumpkin until just
blended. Stir the flour mixture into the egg mixture and mix until just
blended-do not overmix. Pour into two greased and floured loaf pans. Bake
at 350 for about 1 hour or until tested done. Cool for 5 min before
removing from pans.