Recipe For Pumpkin Bread In A Coffee Can
Bake at 180 c gas 4 for 50 55 minutes or until a skewer inserted in centre comes out clean and top of bread is browned.
Recipe for pumpkin bread in a coffee can. Add about cup batter to the can and sprinkle with about 1 tablespoon of the pecan mixture. Use a knife to swirl together. We baked it in coffee cans back then and i still do now but.
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. In a separate bowl mix together flour baking soda salt pumpkin pie. This bread rises over the top of cans even when filled only half full.
Mix all ingredients in a large bowl until well blended. I am quite certain it will be the. Spoon evenly into prepared cans filling them half full.
Divide into 3 coffee cans. Pre heat oven to 325 degrees. Evenly distribute the batter between the coffee cans.
Slowly add dry ingredients to egg mixture and mix until blended. It was and still is the best pumpkin bread i have ever had. Once blended add eggs and pumpkin puree and stir until smooth.
Rinse and dry the pumpkin can. Cool bread in coffee tins on a rack for 15 minutes. Bake for 1 hour or until the tops spring back when touched.