Pumpkin Coffee Can Bread

Name: Pumpkin Coffee Can Bread
Yield: Serves 24 (Makes three 5- by 3-inch loaves)
Ingredients: 3 large, eggs; 1 (15-ounce can) unsweetened, pumpkin puree; 3/4 cup, vegetable oil; 1/2 cup, water; 2 1/2 cups (12½ ounces), flour; 2 1/4 cups (15¾ ounces), sugar; 1 1/2 teaspoons, baking soda; 1 1/4 teaspoons, salt; 3/4 teaspoon, ground nutmeg; 3/4 teaspoon, ground cinnamon; 1 cup, golden raisins; 1/2 cup, chopped walnuts

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Appears in Cook's Country February/March 2007

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Delicious pumpkin bread from a coffee can? It's possible with this recipe.

SERVES24 (Makes three 5- by 3-inch loaves)

WHY THIS RECIPE WORKS

Pumpkin bread recipes are easy: Just stir together canned pumpkin, flour, sugar, eggs, oil, and spices; pour the batter into a pan and bake it. The cake should be moist and velvety, with just the right balance of pumpkin and spice, but the ...

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