2 cups all-purpose flour
1 1/2 cups sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups Olive oil .
2 cups canned pumpkin puree
Preheat oven to 325 degrees.
Lightly grease two 9x5 inch
In a large bowl, combine all the ingredients.
Stir until thoroughly blended.
Divide equally into the two pans.
Bake until golden on top and surface springs back when touched.
Alva Irish - Nine Crows - Sunela Anikoga