Coffee Can Pumpkin Bread
By: Cathy Wiechert
Published: Sunday, December 6, 2009 - 12:41am

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) 3 Mix all ingredients in a large bowl until well blended. 4 Divide the batter between the 4 coffee cans. 5 Bake for 1 hour or until the tops spring back when touched. 6 Allow bread to cool for 10 minutes before removing from cans.

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.....