coffee can pumpkin bread
(1 rating)
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This recipe is awesome as it makes three loaves! It is great alone or with some softened crem cheese spread on it.My family enjoys this very much.
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(1 rating)
yield
3 loaves = 18 servings
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For coffee can pumpkin bread
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1 tspgrated nutmeg
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1 tspground cinnamon
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1 1/2 tspsalt
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2 tspbaking soda
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3 call-purpose flour
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3 cgranulated sugar
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1 ccooked,mashed or canned pumpkin
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2/3 cwater
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1 ccooking oil
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4eggs ( i use egg beaters)
How To Make coffee can pumpkin bread
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1Preheat oven to 350*. Combine the nutmeg,cinnamon,salt,baking soda,flour & sugar in a large mixing bowl.
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2Add the pumpkin,water,oil & eggs and mix well.Spray or grease three 11-13 ounce coffee cans and divide the batter evenly among the cans.
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3Bake for 1 hour or more,until brown or a bamboo skewer ( I use a chopstick )comes out clean. Stand the cans upright on a rack for 15 minutes. Invert the cans & remove the bread.
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4Serve warm or stand the bread upright on a rack until cooled and wrap. I have made this and froze it.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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