2 c. flour
2 c. sugar
2 (3.5 oz) pkg instant coconut cream pudding mix
1 t. baking soda
1 t. salt
1 t. cinnamon
1 1/4 c. vegetable oil
5 eggs
2 c. canned pumpkin puree
Preheat oven to 350. Grease and flour 2 large loaf pans or 3 small ones. Combine dry ingredients in a bowl, stir and set aside. Mix oil, eggs, and pumpkin until just blended. Then stir in dry ingredients. Pour into pans and bake 55-60 minutes. Remove and let stand 15 minutes, then remove from pans and cool on wire rack.
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