Coffee Can Pumpkin Nut Bread
Source of Recipe
tribune chronicle
List of Ingredients
4 empty (1#) coffee cans clean
1 c. vegetable oil
4 eggs, beaten
2/3 c. water
2 c. canned pumpkin
3-1/3 c. all-purpose flour (sifted, then measured)
1-1/2 t. salt
1/2 t. nutmeg
2 t. baking soda
1 t. cinnamon
2-1/2 c. granulated sugar
1 c. raisins
1/2 c. diced walnuts or pecans (opt.)
Yields: 4 loavesRecipe
Preheat oven to 350 degrees.
Grease and flour inside of coffee cans.
In mixing bowl, combine oil, eggs, water and pumpkin.
In large bowl, sift together flour, salt, nutmeg, baking soda.
Make a well in center of dry ingredients and add pumpkin mixture. Blend until dry ingredients are moist.
Stir in raisins and nuts.
Divide the batter equally into the 4 coffee cans.
Place cans in oven and bake 1 hour and 20 minutes.
Cool briefly before turning out onto a rack.
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