Coffee Can Pumpkin Bread
INGREDIENTS
  • Cooking Time: 1 hour
  • Servings: 4 loaves
  • Preparation Time: 15 minutes
  • 1 1/2 cups brown sugar
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 (16 oz) can 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 1/2 cups flour
DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. Grease and flour 4 (1 lb) coffee cans (may substitute 3 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.
RECIPE BACKSTORY
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 similar recipes on the Internet, so I guess the cat is out of the bag...