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coffee can pumpkin bread

(1 rating)
HolJen avatar
Recipe by
Holly Cario
@HolJen
Fayetteville, GA

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.

►
(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

  • 1 tsp
    grated nutmeg
  • 1 tsp
    ground cinnamon
  • 1 1/2 tsp
    salt
  • 2 tsp
    baking soda
  • 3 c
    all-purpose flour
  • 3 c
    granulated sugar
  • 1 c
    cooked,mashed or canned pumpkin
  • 2/3 c
    water
  • 1 c
    cooking oil
  • 4
    eggs ( i use egg beaters)

How To Make coffee can pumpkin bread

  • 1
    Preheat oven to 350*. Combine the nutmeg,cinnamon,salt,baking soda,flour & sugar in a large mixing bowl.
  • 2
    Add 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.
  • 3
    Bake 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.
  • 4
    Serve warm or stand the bread upright on a rack until cooled and wrap. I have made this and froze it.
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