1 (15 oz can) pumpkin puree (not pumpkin pie puree, just plain pumpkin puree)
½ cup canola oil
1 ts vanilla extract
1 ¼ cups of white sugar
1 ½ cups flour
½ ts salt
½ ts baking soda
½ ts baking powder
½ ts ground cinnamon
½ ts ground nutmeg
½ ts pumpkin pie spice mix
½ cup pecans
½ cup shredded coconut
½ to ¼ cup of pecans
½ to ¼ cup of shredded coconut
Preheat the oven to 350 degrees.
Grease and flour a 9x5 inch loaf pan. Or two smaller loaf pans.
In a large bowl, mix together the pumpkin puree, oil, eggs, vanilla extract, and sugar.
In another bowl combine the topping mix and combine.
In another bowl combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and pumpkin pie spice mix. Mix well, then slowly add to the wet ingredients until well combined. Don’t over mix!
Then fold in the pecans, raisins, and coconut into the batter. Pour the batter into the greased loaf pan.
Bake in the oven for 20 minutes, then add on your toppings, gently push down the topping into the loaf (if you don’t push them into the loaf they may burn). Then bake another 20 to 30 minutes or until a wooden toothpick inserted into bread comes out clean. Cook times may vary depending on your oven.