Pumpkin Bread In A Coffee Can
A moist and flavorful pumpkin bread baked in coffee cans, featuring warm spices, raisins, and nuts, perfect for autumn gatherings or cozy family treats.
Ingredients
Instructions
- Combine eggs and sugar; mix well.
- Add pumpkin, water, and oil; mix again.
- Add dry ingredients, then nuts and raisins; mix.
- Pour batter into four greased one-pound coffee cans.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from cans.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the oil with unsweetened applesauce for a healthier version. If fresh pumpkin is unavailable, canned pumpkin puree works perfectly. Experiment with spices by adding nutmeg or ginger for additional flavor. If you're looking for a fun way to serve, try pairing this with a slice of Braunsweiger Ball.
Serving Suggestions
This pumpkin bread is delightful on its own but can be enhanced with a spread of cream cheese or butter. It pairs beautifully with a warm cup of coffee or tea for a cozy breakfast or snack. Consider serving it alongside a light salad for a balanced meal or as part of a brunch spread with options like Brown And Serve Pan Rolls.
Storage & Reheating
Allow the pumpkin bread to cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the bread in an airtight container for up to 3 months. To reheat, simply slice and warm in a toaster oven or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread In A Coffee Can contains roughly 854 calories, with 5g protein, 63g carbohydrates, and 69g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 805mg per serving (35% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser bread. Consider using a mix of both flours to maintain a lighter texture while adding some whole grain goodness.
How do I know when the pumpkin bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for an additional 5-10 minutes, checking regularly to avoid overbaking.
Can I add other ingredients, like chocolate chips or different nuts?
Absolutely! Feel free to customize the recipe by adding chocolate chips, different nuts like walnuts or pecans, or even dried cranberries. Just keep in mind that adding too many mix-ins can affect the bread's 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).