Friday, December 24, 2010


Oh, my...Pumpkin Bread baked in coffee cans.  Another recipe made by my grandmother, my mother, and now me.  
I made glutenous breads for gift-giving and gluten-free (made with Bob's All-Purpose Gluten-free Flour) for our household consumption.  

These are *so* yummy!  And, really easy to make.  They get rave reviews.  
Delicious warmed slightly and topped with butter.
No photo of gets eaten too quickly!

Pumpkin Bread
3/12 c sifted flour
2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 c sugar
4 eggs
2/3 c water
1 c oil
2 c (1 small can) pumpkin
1 c chopped nuts, floured
1 c raisins, floured

Sift all dry ingredients, even sugar, in bowl.  Beat eggs - add water & oil.  Add egg mixture to ingredients & mix.  Add pumpkin and beat until smooth.  Add raisins & nuts which have been floured.  Divide mixture between 3 greased & floured coffee cans (1 lb).  Bake 1 - 1/4 hours (I did closer to 1 1/2 hours) in 350 degree oven.  Cool in cans.  Enjoy!