Pumpkin Coconut Bread

2 eggs, beaten 
1 cup sugar 
3/4 cup vegetable oil 
1 1/2 cups all-purpose flour 
1 teaspoon baking powder 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 (3 1/2oz) pk coconut cream pudding mix, instant 
1/2 teaspoon ground nutmeg 
1/2 teaspoon ground ginger 
1/2 teaspoon ground cinnamon 
1 cup canned or cooked mashed pumpkin 
1/2 cup chopped pecans, optional

Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer until blended.

Combine flour and next 7 ingredients in a medium bowl; add to sugar mixture alternately with pumpkin, beginning and ending with flour mixture. Mix after each addition. Stir in pecans, if used.

Pour batter into a greased 9- x 5- x 3-inch loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack.
Yield: one loaf.

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