Coffee Can Pumpkin Bread
Why I Love This Recipe
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...
Ingredients You'll Need
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
Preheat oven to 350 degrees F.
Grease and flour 4 (1 lb) coffee cans (may substitute 4 loaf pans or 6 mini-loaf pans)
Mix all ingredients in a large bowl until well blended.
Divide the batter between the 4 coffee cans.
Bake for 1 hour or until the tops spring back when touched.
Allow bread to cool for 10 minutes before removing from cans.
