Coffee Can Pumpkin Bread
A moist, spiced pumpkin bread with rich flavors of cinnamon, nutmeg, and cloves, enhanced with nuts and raisins, perfect for autumn gatherings or cozy mornings.
Ingredients
Instructions
- Mix all dry ingredients in a large bowl.
- Add all liquids and pumpkin, then stir until smooth.
- Grease and flour four 1-pound coffee cans.
- Fill each can halfway with batter.
- Bake at 325°F (163°C) for 1 hour.
Tips & Substitutions
For a lighter texture, consider sifting the flour twice before measuring. You can substitute half of the oil with unsweetened applesauce for a healthier option. If you don't have allspice, you can use a combination of cinnamon and nutmeg instead. Adding a teaspoon of vanilla extract can enhance the flavor. For a fun twist, try incorporating chocolate chips or dried cranberries.
Serving Suggestions
This Coffee Can Pumpkin Bread is delicious on its own, but for an extra treat, serve it with cream cheese spread or a dollop of whipped cream. It pairs beautifully with a warm cup of coffee or tea. For a festive touch, consider serving it alongside slices of New England Squash Pie during holiday gatherings.
Storage & Reheating
After baking, allow the pumpkin bread to cool completely in the cans. Once cooled, remove the bread and wrap it tightly in plastic wrap or aluminum foil. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, wrap slices in foil and warm in a 350°F (175°C) oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Can Pumpkin Bread contains roughly 706 calories, with 6g protein, 63g carbohydrates, and 52g fat. It is an excellent source of vitamin C (29% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 499mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to roast and puree the pumpkin, and measure out 1 3/4 cups of the prepared puree. This will give you a fresh flavor, but ensure the consistency is similar to canned pumpkin for best results.
How can I make this recipe gluten-free?
To make this pumpkin bread gluten-free, swap the all-purpose flour for a gluten-free flour blend. Make sure the blend contains xanthan gum to help with the structure and texture. You can also check out other American recipes that cater to gluten-free diets for more inspiration.
Can I freeze the pumpkin bread?
Absolutely! After the bread has cooled, wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and then warm it in the oven for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).