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Coffee-Tin Pumpkin Bread

Source of Recipe

Cook's Corner


Recipe Introduction

The design of the can makes for an interesting presentation if you wrap the breads in colored plastic wrap with a ribbon tied on top. Another joy of this recipe is that even little ones can help make it because you just dump everything in the mixer and mix away!

Recipe Link: miamiherald.com

List of Ingredients

• 2 cups pumpkin purée (not pie filling)

• 4 eggs

• 1 cup vegetable oil

• 3 cups sugar

• 3 ½ cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon nutmeg

• 1 teaspoon salt

• 1 teaspoon cinnamon

• 1 cup raisins or chopped walnuts

• Frosting (optional; see note)





Recipe

Lightly grease 4 clean, metal, 1-pound coffee cans. Heat oven to 350 degrees.

Beat the pumpkin, eggs, oil, sugar, flour, baking soda, nutmeg, salt, cinnamon, raisins and 2/3 cup water just until blended.

Fill each coffee can halfway with batter. Bake 1 hour, or until breads test done. Cool upright on wire rack for 10 minutes, then invert to remove cans. Cool completely before frosting, if desired. Makes 4 loaves, 8 servings each.

Note: To make frosting, beat ½ cup (1 stick) butter and 1 (8-ounce) package cream cheese until fluffy. Beat in 16 ounces confectioners' sugar and 1 teaspoon vanilla.