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Coffee Can Pumpkin Bread

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Serves 4 loaves | Prep Time 15 minutes | Cook Time 1 hour

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


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.

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