Pumpkin Bread(4 Cans)
A moist, flavorful pumpkin bread baked in cans, perfect for fall gatherings or gift-giving, with warm spices and optional nuts and raisins for added texture.
Ingredients
Instructions
- Grease and flour 4 (1 pound) coffee cans.
- Fill each can about half full with the batter.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from cans.
- Make at least 1 day before serving. If desired, add 1 cup raisins and 1 cup nuts before baking.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. You can substitute half of the sugar with applesauce for a healthier option. If you prefer a different spice profile, try using allspice or ginger instead of nutmeg. To enhance flavor, add vanilla extract or a splash of orange juice. This bread can also be made with gluten-free flour for a gluten-free option.
Serving Suggestions
Serve slices of pumpkin bread with a pat of butter or cream cheese for a delightful treat. It pairs beautifully with a hot cup of coffee or tea, making it perfect for breakfast or an afternoon snack. For a festive touch, consider serving with a side of whipped cream or a drizzle of caramel sauce. This recipe is also great for gifting during the holidays.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze slices wrapped in plastic wrap and then foil for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(4 Cans) contains roughly 1644 calories, with 22g protein, 215g carbohydrates, and 85g fat. It is an excellent source of dietary fiber (174% of the Daily Value), vitamin C (93% of the Daily Value), and iron (51% of the Daily Value). Note that it is relatively high in sodium, at 2222mg per serving (97% 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! Simply roast a small pumpkin until tender, scoop out the flesh, and blend until smooth. Make sure to measure the same amount as the canned pumpkin in the recipe. Adjust the moisture if needed, as fresh pumpkin can vary in water content.
How can I make this recipe healthier?
To make pumpkin bread healthier, try substituting half the sugar with mashed bananas or unsweetened applesauce. You can also replace some of the oil with unsweetened yogurt or applesauce. Additionally, using whole wheat flour instead of all-purpose flour will increase the fiber content without sacrificing flavor.
Can I add other mix-ins to the batter?
Absolutely! Chopped nuts, chocolate chips, or dried fruit such as cranberries or apricots can be excellent additions. If you like a hint of sweetness, consider adding 1 cup of raisins or nuts before baking for added texture and flavor. Just be sure not to overfill the cans to allow for rising.
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).