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Recipes - Coffee can Pumpkin Bread

Recipe Name

Coffee can Pumpkin Bread

Submitted by Guest
Recipe Description A wonderful recipe that has been a family tradition for years. Every year I would "help" my mom make this for my teachers. Now my kids "help" me make it for theirs. The coffee can is used because it is half the size of a bread loaf pan. I get 4 coffee can breads per batch.
Quantity 4 Quantity Unit coffee cans Servings  
Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
2/3
cupspumpkin, canned (1/2 large can)
1
1/3
cupsvegetable oil
4
cupssugar
4
2/3
cupsall-purpose flour
4
largeeggs
1/2
tablespoonsalt
2/3
teaspoonnutmeg
2/3
teaspoonground ginger
1/3
teaspooncloves, ground
1
1/3
tablespoonsBaking Soda Powder, Frontier
2
2/3
teaspoonsbaking powder
7/8
cup, packedraisins, seedless
1
cup, choppedwalnuts
Steps
Sequence Step
1preheat oven to 350
2mix wet ingredients in mixer. slowly add sugar. Add flour 1/2 cup at a time. add the rest of the dry ingredients. Mix in raisins and nuts.
3grease and flour 4 coffee cans while ingredients are mixing
4transfer mixture even to coffee cans. Should fill cans approximately half way.
5put into oven at 350 for 1 hour -1 hour and 5 minutes
6Take cans out let cool for 5 minutes in can. Remove breads from can by flipping upside down. Put breads right side up and let cool for another hour before wrapping in foil. Do not use cellophane. Cellophane with make it gooey.






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