Nope, I didn’t mis-title the post – the cans are for the pumpkin bread!  This recipe bakes right in metal coffee cans.  My husband saved a bunch of the cans from all-nighters during early grad school thinking he’d hammer them flat and put them on a table for a “coffee table”.  He’s got his own creative ideas, though it’s been about eight years since he defended his dissertation.  Maybe when the garage/”man cave” is completed he can add that to his project list.

Laser likes to help me in the kitchen, as evidenced by the flour on his nose.

You end up with these giant-muffin shaped loafs of yummy pumpkin bread!  The only bad thing about it making four or five loaves is that my husband thinks that means he gets bread for breakfast, lunch, and dinner!

Pumpkin Bread

Ingredients

  • 2 C pumpkin
  • 3 ¼ C sugar
  • 1 C vegetable oil
  • 4 eggs
  • 2/3 C water
  • 3 ½ C flour
  • 2 t baking soda
  • 1 ½ t salt
  • ½ t baking powder
  • 2 t pumpkin pie spice
  • 2 C chopped walnuts

Directions

  1. Preheat oven to 350°F.
  2. Grease 4 16 oz., or 5 10 oz. metal coffee cans.
  3. Mix all ingredients together, add nuts.
  4. Fill cans 1/2 full.
  5. Bake at 350° F for one hour.
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