Pumpkin Coconut Cheesecake Bread
2/3 cup oil
1 cup pumpkin
1 cup flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 small box cheesecake instant pudding mix
1 cup toasted coconut
Cream Cheese Glaze
4 tablespoons butter2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla
Whisk together the oil, eggs, and pumpkin. Stir in the flour, sugar, salt, spices, soda, and dry pudding mix. Fold in the coconut and pour into a loaf pan prepared with nonstick spray. Bake at 350 degrees for about 1 hour, or until a toothpick inserted in the center comes out clean. When done and slightly cooled, drizzle the cream cheese glaze over top.
To make the glaze, heat together the butter and cream cheese for 30 seconds in the microwave and stir until smooth. Stir in the sugar and vanilla until smooth.
TIP: You can leave the coconut out if you prefer and use coconut pudding mix instead of cheesecake to get the coconut flavor. You can also add chocolate chips or chopped nuts! And, instead of 1/2 teaspoon vanilla in the glaze, I did 1/4 teaspoon vanilla and 1/4 teaspoon coconut extract just for that little extra shot of coconut flavor.