Coffee Can Pumpkin Bread
Ingredients
1 1/2 cups brown sugar
1 1/2 cups granulated sugar
4 eggs
1 can (16 oz) pumpkin
1 cup oil
1/2 teaspoon cloves
4 teaspoons cinnamon
1/4 teaspoon ginger
2 teaspoons nutmeg
1/4 teaspoon mace
1 1/2 teaspoons salt
2 teaspoons baking soda
2/3 cup water
3 1/4 cups flour
Preparation
1
Preheat oven to 350 degrees F.
2
Grease and flour 4 (1 lb) coffee cans (you may substitute 3 foil loaf pans or 6 mini-loaf pans)
4
Divide the batter between the 4 coffee cans.
Tools
.
About
Back in the '70's when I was still in high school, my sister's neighbor swore me to secrecy when he gave me this recipe for pumpkin bread. It was, and still is, the best pumpkin bread I have ever had. We baked it in coffee cans back then and I still do now, but occasionally I will bake it in mini-loaf pans as well. I have since seen the recipe published on allrecipes.com so I guess the secret was let out of the bag.....
Yield:
4.0 loaves
Added:
Sunday, December 6, 2009 - 12:41am
