coffee can pumpkin bread
(1 RATING)
I HAVE USED THIS RECIPES FOR MANY A YEAR AND LOVE IT. IT FREEZES WELL AND I HAVE EVEN SHIPPED IT TO VARIOUS PARTS OF THE COUNTRY. I LOVE TO TRY NEW RECIPES.
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prep time
30 Min
cook time
1 Hr 15 Min
method
---
yield
Ingredients
- 4 - eggs
- 3 cups sugar
- 1 cup oil
- 1 cup pumpkin, canned or cooked
- 2/3 cup water
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 3 cups flour
- 1 cup chopped nuts
How To Make coffee can pumpkin bread
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Step 1MIX FIRST 3 INGREDIENTS WELL, THEN ADD THE REST OF THE INGREDIENTS AND MIX WELL. GREASE WITH OIL, THEN COAT WITH SUGAR 3 LBS COFFEE CANS. FILL CANS ABOUT HALF WAY ONLY. BAKE FOR 1 HOUR AND 15 MINS. COOL 10 MINS IN CANS BEFORE REMOVING FROM CANS.
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Step 2I USED TO DOUBLE AND TRIPLE THIS RECIPE SO I DON'T REMEMBER HOW MANY CANS IT TAKES FOR THIS ONE RECIPE. COOL COMPLETELY BEFORE WRAPPING WELL IN FOIL OR SARAN WRAP TO FREEZE. KEEP IN REFRIDGEATOR. MAYBE HEATED.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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