Coffee Can Pumpkin Bread Recipes
COFFEE CAN PUMPKIN BREAD
One of my mom's recipes or actually I thought it was but she told me recently she got it from my grandmother. And she was the one who started making it in coffee cans. I'm a big fan of making bread in coffee cans, so if you still get the metal cans you better start saving them. I've kept the same ones for years. One thing about this bread it seems like it takes every spice in the cabinet, but it is well worth it. Freezes well, too.
Provided by True Texas
Categories Breads
Time 16m
Yield 3 loafs
Number Of Ingredients 13
Steps:
- Combine all ingredients and mix well.
- Divide into 3 coffee cans. Do not fill cans more than 1/2 full! This bread rises over the top of cans even when filled only half full.
- Bake 375 degrees for 1 hour and 15 minutes.
Nutrition Facts : Calories 2313.3, Fat 105.2, SaturatedFat 14.3, Cholesterol 211.5, Sodium 980.3, Carbohydrate 328, Fiber 9.1, Sugar 204.2, Protein 26.3
COFFEE CAN PUMPKIN BREAD
Steps:
- beat eggs in bowl, add sugar and mix well - add pumpkin, pumpkin pie spice and mix well - add oil and water - mix well. 3 cups flour, add 2 tsp. baking soda - mix and slowly add to above mixture. Mix well - pour in 3 1lb. coffee cans. spray only very bottom of can. bake 350 for about 1 hour let cool some and should come out of can very easy.
CONTEST-WINNING PUMPKIN COFFEE CAKE
It's tough to resist a second piece of this delightful treat with its comforting flavor. It's a breeze to throw together because it calls for pound cake mix and canned pumpkin. -Sarah Steele Moulton, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half the pumpkin mixture into a greased 9-in. square baking pan. , In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full). , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 385 calories, Fat 18g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 366mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.
STARBUCKS® PUMPKIN BREAD
A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing.
Provided by jnghob09
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan.
- Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl.
- Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 50.1 g, Cholesterol 93 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 3.6 g, Sodium 426 mg, Sugar 30.5 g
COFFEE CAN RAISIN BREAD
Two kinds of raisins beautify this humble quick bread. This is an unusual bread baked in 3 coffee cans. It must be started the night before.
Provided by STELLASMOM
Categories Quick Bread
Time 9h15m
Yield 15
Number Of Ingredients 8
Steps:
- Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
- In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 69.6 g, Fat 4.1 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 416.3 mg, Sugar 39.8 g
PUMPKIN COFFEE CAKE
I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.
Provided by Taste of Home
Time 1h
Yield 16-20 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
COFFEE PUMPKIN BREAD WITH COFFEE ICING
Brewed coffee and chopped chocolate add extra flavor to a pumpkin quick bread mix. After baking, the loaf is topped with an easy coffee icing.
Provided by My Food and Family
Categories Bread
Time 1h55m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Prepare bread batter as directed on package, substituting 1 cup coffee for the water. Stir in chocolate.
- Bake bread as directed on package. Remove from pan; cool completely.
- Beat sugar, remaining coffee and butter in large bowl with mixer until blended. Spread onto bread.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 35 g, Protein 3 g
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