5 eggs

2 cups canned pumpkin

2 cups sugar

1 ¼ cups vegetable oil

3 cups flour

2 packages (3.4 ounces each) instant coconut pudding mix

3 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon ground nutmeg

¾ cup chopped pecans

In a large mixing bowl, beat the eggs and pumpkin until smooth.  Add sugar and oil; mix well. Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture.  Stir in nuts.

Transfer to three greased and floured 8x4x2-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.