Pump-Can Bread(Makes 2 Loaves)
Pump-Can Bread is a moist, flavorful loaf combining pumpkin, warm spices, and crunchy pecans, perfect for cozy mornings or holiday gatherings with family and friends.
Ingredients
Instructions
- Sift together flour, baking powder, cinnamon, nutmeg, and ground cloves.
- Mix chopped pecans in a small bowl.
- In a separate bowl, blend eggs, milk, pumpkin, brown sugar, oil, and baking soda until smooth.
- Add the liquid mixture all at once to the flour mixture, stirring only until the flour is moistened.
- Pour the batter into 2 greased 1-pound coffee cans.
- Bake in a preheated oven at 350°F for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread in the cans for 15 minutes before removing.
- Cool thoroughly before slicing and serving.
Tips & Substitutions
For a lighter texture, consider using cake flour in place of all-purpose flour. You can substitute walnuts for pecans or use sunflower seeds for a nut-free option. Adding a pinch of ginger can enhance the spice profile. Ensure your canned pumpkin is pure pumpkin and not pumpkin pie filling for best results. To avoid overmixing, gently fold the wet and dry ingredients just until combined.
Serving Suggestions
This bread pairs beautifully with warm butter or cream cheese for a delicious breakfast or snack. You could also serve it alongside a warm bowl of soup or a fresh salad for a comforting lunch. For a sweet touch, consider serving it with a drizzle of honey or maple syrup. It also makes for a delightful treat during fall gatherings or with your favorite coffee.
Storage & Reheating
Store leftover Pump-Can Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the loaves in plastic wrap and place them in a freezer bag, keeping them in the freezer for up to three months. To reheat, unwrap and warm in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pump-Can Bread(Makes 2 Loaves) contains roughly 1130 calories, with 5g protein, 60g carbohydrates, and 102g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 886mg per serving (39% 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. To make it, roast a pumpkin until tender, scoop out the flesh, and blend until smooth. Make sure to measure out the same quantity as the canned version, which is typically about 1 cup. This will give your bread a fresh taste and a slightly different texture.
What can I do if my bread sinks in the middle?
A sinking loaf is often caused by underbaking or too much liquid in the batter. Ensure that you accurately measure your ingredients and bake until a toothpick comes out clean. If it sinks, you can still slice it and serve it as a delicious bread pudding or French toast for a creative twist.
Can I make this recipe vegan?
Yes, you can make a vegan version by substituting the eggs with flaxseed meal or applesauce. Use a plant-based milk like almond or oat milk and replace the oil with melted coconut oil or applesauce to keep the moisture. These substitutions will maintain the integrity of the bread while making it suitable for vegan diets.
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).