Skip to content Skip to sidebar Skip to footer
Home / baked / bread / cans / coffee / pumpkin / recipe

Pumpkin Bread Recipe Baked In Coffee Cans

Post a Comment
Table of Contents [Show]

Pumpkin Bread Recipe MyLitter One Deal At A Time
Pumpkin Bread Recipe MyLitter One Deal At A Time from mylitter.com

Description

Pumpkin bread is a classic autumnal treat, and this recipe takes it to the next level by baking it in coffee cans. The result is a unique and charming presentation that's perfect for sharing. The bread is moist, fragrant, and full of warm spices like cinnamon, nutmeg, and ginger. It's perfect for breakfast, snacking, or dessert.

Prep Time

Prepping the ingredients for this recipe takes about 15 minutes.

Cook Time

The pumpkin bread will need to bake for about 1 hour and 15 minutes.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) pumpkin puree
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 2 coffee cans (14-16 ounces each), greased and floured

Equipment

  • 2 mixing bowls
  • Whisk
  • Spatula
  • 2 coffee cans (14-16 ounces each), greased and floured
  • Oven
  • Cooling rack

Method

  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk together until well combined.
  3. In a separate mixing bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, water, and vanilla extract. Whisk together until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Divide the batter evenly between the two greased and floured coffee cans.
  6. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  7. Remove the bread from the oven and let cool in the coffee cans for 10 minutes.
  8. Using a butter knife, run it around the edges of the bread to loosen it from the can.
  9. Carefully remove the bread from the coffee cans and let cool completely on a cooling rack.
  10. Once completely cool, slice and serve.

Notes

This recipe makes two loaves of pumpkin bread. If you only have one coffee can, you can bake the other loaf in a regular loaf pan. You can also add nuts, raisins, or chocolate chips to this recipe for some extra texture and flavor.

Nutrition Info

This recipe makes 2 loaves, each loaf serving about 10 slices. One slice of pumpkin bread (assuming no add-ins) contains approximately:
  • Calories: 270
  • Total Fat: 12g
  • Saturated Fat: 1.5g
  • Cholesterol: 40mg
  • Sodium: 240mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 1g
  • Total Sugars: 25g
  • Protein: 3g

Recipes FAQ

Can I use a different size coffee can?

You can, but you may need to adjust the baking time. The coffee cans should be greased and floured so that the bread doesn't stick.

Can I freeze this bread?

Yes! Once the bread has cooled completely, wrap it tightly in plastic wrap and then in foil. Label and date it, and freeze for up to 3 months.

Can I use pumpkin pie spice instead of the individual spices?

Yes! Substitute 3 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.

Recipe Tips

  • Be sure to grease and flour the coffee cans well so that the bread doesn't stick.
  • Don't overmix the batter, or the bread will be tough.
  • You can add nuts, raisins, or chocolate chips to this recipe for some extra texture and flavor.
  • If you don't have coffee cans, you can use regular loaf pans. Adjust the baking time accordingly.
  • This pumpkin bread is wonderful served warm with a pat of butter, or toasted with cream cheese.

Post a Comment for "Pumpkin Bread Recipe Baked In Coffee Cans"