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Recipes - Coffee can Pumpkin Bread

Recipe Name

Coffee can Pumpkin Bread

Submitted by

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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

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1	tablespoon	pumpkin, canned (1/2 large can)
1/2	tablespoon	vegetable oil
1 1/2	tablespoons	sugar
1 3/4	tablespoons	all-purpose flour
1/8	small	eggs
1/2	dash	salt
1/8	teaspoon	nutmeg
1/8	teaspoon	ground ginger
	teaspoon	cloves, ground
1/8	teaspoon	Baking Soda Powder, Frontier
1/8	teaspoon	baking powder
1/4	miniature box (.5 oz)	raisins, seedless
1/3	tablespoon	walnuts

Steps

Sequence	Step

1	preheat oven to 350
2	mix 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.
3	grease and flour 4 coffee cans while ingredients are mixing
4	transfer mixture even to coffee cans. Should fill cans approximately half way.
5	put into oven at 350 for 1 hour -1 hour and 5 minutes
6	Take 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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