Coffee Can Pumpkin Bread
Moist, cinnamon‑spiced pumpkin bread baked in 12‑oz metal coffee tins—vintage Southern tradition and perfect holiday gifts.
Ingredients
- Dry spice mix:
- * 1 tsp ground cinnamon
- * 1 tsp ground nutmeg
- * ¼ tsp each ground allspice ginger, cloves
- Batter:
- * 3 cups granulated sugar
- * 1 cup vegetable or coconut oil
- * 4 large eggs
- * 1 ½ tsp salt
- * 2 tsp baking soda
- * 1 cup pumpkin purée
- * ⅔ cup water
- * 3 cups all‑purpose flour
- * 1 cup chopped pecans optional
Instructions
- # Preheat oven 350 °F. Grease three 12‑oz coffee tins with solid shortening.
- # Whisk spice mix; set aside.
- # In large bowl whisk sugar and oil. Beat in eggs one at a time.
- # Stir in spice mix, salt, baking soda.
- # Mix in pumpkin purée and water.
- # Fold in flour just until combined; add pecans if using.
- # Divide batter among tins (⅔ full). Place tins on sheet pan.
- # Bake 1 hr 15 min or until toothpick in center is clean.
- # Cool 10 min; loosen edges; invert to release. Cool completely.
Notes
* Use five 8‑oz tins for mini loaves; bake 45–50 min.
* Freezes 3 months wrapped in foil and bagged.
* Freezes 3 months wrapped in foil and bagged.