Real Recipes From Real Home Cooks ®

coffee can pumpkin bread

(1 rating)
Recipe by
Holly Cario
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
  • 2 tsp
    baking soda
  • 3 c
    all-purpose flour
  • 3 c
    granulated sugar
  • 1 c
    cooked,mashed or canned pumpkin
  • 2/3 c
  • 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.