Pumpkin Bread III

Coffee cans make excellent baking tins for breads, as proven here with one-pound cans substituting for conventional bread pans. Well-spiced with cinnamon, nutmeg and allspice, the three medium loaves from this recipe are milder in pumpkin flavor than ot

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 167 Calories

Ingredients

• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 4 eggs
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 cup vegetable oil
• 3 cups white sugar
• 1 cup canned pumpkin
• ⅔ cup water

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 1 pound coffee cans.

Step 2

Sift together the dry ingredients .

Step 3

Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended

Step 4

Evenly distribute the batter between the coffee cans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.