I grew up collecting tin coffee cans from neighbors and friends. I also have fond memories greasing the pans of coffee cans, with my mother finding these invisible crevices that I missed. I still try to skip out on greasing pans when I can, using baking spray, but for this recipe, I’ll still grease a few coffee cans now and then for this scrumptious bread. Yes, pumpkin is associated with fall flavors, but I’ve been meaning to use my last can of pumpkin puree and I have been craving pumpkin bread. So, join me in the festivities!
The best part about using tin coffee cans? The markings from the coffee cans make indentations on the cans, making it easier to cut the bread into individual slices. While, I try not to do too many substitutes while baking as it can ruin the integrity of the end product, if you don’t have corn oil on hand, using other similar vegetable oil substitutions work well in baking and salads (i.e. canola oil, safflower oil and/or peanut oil). Using olive oil instead of corn oil may not be the best as olive oil has a distinct taste that may overpower other ingredients.
This makes 3 loaves baked in 3 metal one-pound coffee cans.
- 2 cups sugar
- 1 cup corn oil
- 4 eggs, beaten
- 3 1/2 cups flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1cup canned pumpkin
- 1 1/2 teaspoons ground cloves
- 1 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 2/3 cups water
Mix all ingredients together, adding water last. Pour into 3 well greased and floured 1 pound coffee cans. Bake at 350 degrees for one hour. Cool for 30 minutes and then turn out. When cool, wrap in aluminum foil. Serve plain, with butter or cream cheese.
As you can see, this recipe is quite simple to make! How’d your loaves turn out? Thank you grandma for sharing this treat!