Coffee‑Can Pumpkin Bread (Moist, Vintage Tin Method)

Introduction – The Loaf That Travels by Mail 🎃📬

Back in the 1960s Mrs. Frazier from Baton Rouge baked her pumpkin bread in empty Café du Monde tins so the loaves slid out as tidy cylinders—no crumbs on the church social table. Thirty years later my mother‑in‑law passed that coffee can pumpkin bread recipe to me, and it’s been the star of every school Thanksgiving feast, college care package, and road‑trip breakfast ever since.

Why the can? The tall, narrow walls bake the batter evenly, while the metal locks in moisture for an ultra‑tender crumb—no dry edges like loaf pans. One batch fills three 12‑oz tins, so you get instant gifts ready for foil‑wrap and a bow. And yes, the loaves freeze like a dream—perfect for shipping to homesick freshmen.

Kitchen nostalgia: Did someone in your family bake bread in cans (coffee, pineapple, even tomato juice)? Share your memories below—we’d love to hear!

Why You’ll Love This Recipe

Signature shape—Instagram‑worthy pumpkin towers.
Ultra‑moist from oil (or coconut oil) and water—no dry crumbs.
One‑bowl batter—no mixer needed.
Freezer‑ & ship‑friendly—wrap, zip, mail.
Low‑KD keyword helps your blog stand out amid pumpkin‑bread noise.

Ingredient Breakdown & Swaps

Ingredient	Amount	Purpose	Swap Ideas
Granulated sugar	3 cups	Sweetness, moisture	2 cups sugar + 1 cup light brown for caramel note.
Oil (Crisco or coconut)	1 cup	Tender crumb, keeps bread soft for days	Half oil + half applesauce for lighter loaf.
Eggs	4 large	Structure, richness	3 eggs + 2 yolks for extra tenderness.
Pumpkin purée	1 cup (Libby’s)	Flavor, moisture	Roasted sweet potato purée.
Water	⅔ cup	Hydrates batter	Strong coffee for deeper flavor.
All‑purpose flour	3 cups	Bulk, structure	1:1 gluten‑free blend.
Baking soda	2 tsp	Leavening	Ensure fresh (6 months).
Salt	1½ tsp	Balances sweet	Cut to 1 tsp if using salted butter later.
Spices	1 tsp cinnamon, 1 tsp nutmeg, ¼ tsp each allspice, ginger, cloves	Warm autumn flavor	Replace all with 2 tsp pumpkin‑pie spice.
Add‑ins	1 cup pecans or chocolate chips	Texture	Dried cranberries.

Coffee‑tin tip: Remove the inner metal rim with a safety can opener; wash, dry, and grease immediately to prevent rust.

Equipment Checklist

Three 12‑oz metal coffee tins (French Market, Bustelo, Café du Monde)
Hand‑held can opener (to cut inner rim)
Baking spray or white Crisco for greasing
Large mixing bowl & whisk
Cooling rack
Foil & gallon freezer bags for storage/shipping

Step‑by‑Step Photo Flow

Greased coffee tins lined up – alt: “Shiny empty coffee cans ready for batter.”
Thick pumpkin batter being poured – alt: “Orange batter filling tins halfway.”
Baked breads domed above rims – user hero photo, alt: “Golden coffee can pumpkin bread.”
Loaves sliding out after 10‑min cool – alt: “Cylinder loaf on cooling rack.”
Sliced rounds with butter smear – alt: “Moist pumpkin bread coins on plate.”

Detailed Instructions

1 | Prep Tins & Oven

Preheat oven to 350 °F (175 °C). Using white Crisco, grease three 12‑oz coffee tins, coating bottom and sides. Place tins on rimmed sheet pan for stability.

2 | Mix Dry Spices (1 min)

In small bowl whisk ¼ tsp each allspice, ginger, cloves + 1 tsp cinnamon + 1 tsp nutmeg. Set aside.

3 | Build Batter (5 min)

In large bowl whisk 3 cups sugar with 1 cup oil until glossy. Whisk in 4 eggs one at a time. Stir in spice mix, 1½ tsp salt, 2 tsp baking soda. Fold in 1 cup pumpkin purée and ⅔ cup water. Finally fold in 3 cups flour, one cup at a time, just until no streaks remain. Add nuts or chips if desired.

4 | Fill & Bake (75 min)

Divide batter evenly among tins (about 2¼ cups each; fills ⅔ full). Bake 1 hour 15 minutes or until top cracks and toothpick tests clean at center (start checking at 1 hour—tins and ovens vary).

5 | Cool & Unmold

Cool tins on rack 10 minutes. Run thin knife around edge; invert and shake gently to release. Cool loaves completely before wrapping.

Make‑Ahead, Freezing & Shipping

Counter: Wrapped loaves stay moist 5 days.
Freeze: Cool, wrap in foil, slide into zipper bag; freeze 3 months. Thaw overnight on counter.
Ship: Frozen loaf + ice pack in USPS flat‑rate; arrives fresh!

Flavor Variations

Twist	Add	Note
Pecan Streusel Top	Spoon 1 Tbsp streusel on batter before baking	Extra crunch.
Chocolate Swirl	Fold in ½ cup mini chips + 2 Tbsp cocoa powder	Kids’ favorite.
Cran‑Orange	Add 1 Tbsp orange zest + ½ cup dried cranberries	Holiday gift loaf.
Espresso Pumpkin	Replace water with strong coffee; add 1 tsp espresso powder	Deep flavor.

Nutrition Snapshot (1/12 loaf slice)

Calories 340 | Fat 15 g | Carbs 49 g | Protein 4 g

Troubleshooting Corner

Problem	Cause	Fix
Sunken center	Opened oven early / under‑baked	Bake full 75 min; internal temp 200 °F.
Sticks to can	Tin not greased well	Use solid shortening; dust with flour.
Dark crust	Tin too close to heating element	Bake on center rack; tent foil last 15 min.

Tiny Loaf Science – Why Coffee Cans Work

The tall, narrow cylinder conducts heat evenly around batter. Because surface‑to‑volume ratio is lower than a loaf pan, moisture loss is minimal, producing an exceptionally tender crumb.

FAQ (Schema‑Ready)

Q – Can I use 15‑oz pumpkin can? Yes—measure 1 level cup; too much puree causes gummy loaf.

Q – Is Crisco necessary? Coconut oil or neutral vegetable oil works, but solid shortening prevents sticking best.

Q – How to make mini‑loaves? Use five 8‑oz cans; bake 45–50 minutes.