Coconut Pumpkin Loaves

5 eggs

2 cups sugar

2 cups canned pumpkin

1-1/4 cups canola oil

1 teaspoon coconut extract

3 cups all-purpose flour

2 packages (3.4 ounces each) instant vanilla pudding mix

3 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon ground nutmeg

3/4 cup chopped pecans

1/2 cup flaked coconut

In a large bowl, beat the eggs, sugar, pumpkin, oil and extract until smooth. Combine the flour, dry pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture just until combined. Stir in nuts and coconut. Transfer to three greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months.