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 Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 2 cups pumpkin, canned (1/2 large can) 1 cup vegetable oil 3 cups sugar 3.5 cups all-purpose flour 3 large eggs 1 teaspoon salt 0.5 teaspoons nutmeg 0.5 teaspoons ground ginger 0.25 teaspoons cloves, ground 1 tablespoon Baking Soda Powder, Frontier 2 teaspoons baking powder 0.75 cups (not packed) raisins, seedless 0.75 cups, chopped 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.