18
servings
| 2 | cups sugar |
| 5 | each eggs |
| 2 | teaspoons soda |
| 1 | teaspoon nutmeg |
| 2 | cups oil |
| 3 | cups self-rising flour |
| 1 | teaspoon salt |
| 1 | teaspoon cinnamon |
| 1 | 16 oz. can canned pumpkin |
| 2 | 3 oz. packages Instant Coconut
Cream Pudding Mix |
| 1 | cup pecans, chopped |
Combine
all ingredients. Pour into three greased loaf pans (or 9 mini
pans). Bake one hour at 325 degrees. Spread each with a cream
cheese topping, if desired.
Prep: 0:15 Cook: 1:00 Stand: 0:00 Total: 1:15
