Coffee Can Pumpkin Bread
Transform your baking experience with this nostalgic and creative Coffee Can Pumpkin Bread recipe! Perfectly spiced with cinnamon and nutmeg, this moist and flavorful pumpkin bread is baked right inside coffee cans, giving it a charming cylindrical shape that's as delightful to look at as it is to eat. Made with pantry staples like canned pumpkin puree, sugar, and all-purpose flour, it's a fuss-free yet impressive treat. Optional chopped nuts add a delightful crunch, making each bite a cozy embrace of autumn flavors. Whether you're serving it as a breakfast indulgence, snack, or holiday gift, this easy pumpkin bread recipe is sure to impress. Plus, it stores beautifully—enjoy it fresh for days or freeze for later! Keywords: Coffee Can Pumpkin Bread, pumpkin bread recipe, spiced pumpkin loaf, easy homemade pumpkin bread, creative baking ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.5 cups Granulated sugar
- 2 teaspoons Baking soda
- 1.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 15-ounce can Canned pumpkin puree
- 0.75 cups Vegetable oil
- 0.67 cups Water
- 4 large Eggs
- 0.5 cups Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C).
Clean and thoroughly dry 2 standard coffee cans (approximately 1-pound size). Lightly grease the inside of the cans with nonstick spray or butter, then dust with flour, shaking out the excess.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine the pumpkin puree, vegetable oil, water, and eggs. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients. Stir until just combined and no dry streaks remain. If using, fold in the chopped nuts.
Divide the batter evenly between the prepared coffee cans, filling each can about two-thirds full. Do not overfill as the batter will rise during baking.
Place the coffee cans on a baking sheet for stability. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Carefully remove the cans from the oven and let them cool for about 15-20 minutes on a wire rack.
To remove the bread, gently run a knife around the inside edge of each can to loosen. Turn the cans upside down and tap lightly to release the bread.
Slice and serve warm or at room temperature. Wrap tightly in plastic wrap or foil to store for up to 3 days, or freeze for up to 2 months.
Nutrition Facts
Calories |
5478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 104.1 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 6409 mg | 279% | |
| Total Carbohydrate | 821.9 g | 299% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 517.3 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 364 mg | 28% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1786 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
