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!


  1. I forgot about pumpkin bread in coffee cans-- My Granny Jo made these; I wonder why coffee cans. It must have been a re-purposing OR depression era throw back, and lack of enough bread pans.
    Either way- I love it! Thanks for the reminder.
    Merry Christmas!

  2. Hey, Pat. So good to see you! My coffee comes in bags, so I had to make a special trip to buy coffee in cans to make the bread! LOL! I'm glad this post brings back fond memories for you.
    Merry Christmas and many blessings to you and yours in the New Year.

  3. Oh, Aimee! The pumpkin bread looks and sounds delightful. I am thrilled that you have posted the recipe. I am going to make some the day after Christmas! I can hardly wait. :-)
    Thanks so much.

  4. Motherkitty, I'm so glad you like the recipe ;-) Let me know if you do bake them and how they turn out. Peace,


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