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| RECIPE FOR COFFEE CAN PUMPKIN BREAD |
| Title: | Coffee Can Pumpkin Bread | | Category: | Coffee Can Bread | | Rating: |  | Instructions:
Coffee Can Pumpkin Bread1 cup vegetable oil 4 eggs, beaten 2/3 cup water 2 cups canned pumpkin 3 1/3 cups sifted all-purpose flour (sift, then measure) 1 1/2 teaspoons salt 1/2 teaspoon nutmeg 2 teaspoons baking soda 1 teaspoon cinnamon 2 1/2 cups granulated sugar 1 cup raisins 1/2 cup diced walnuts or pecans (optional) Preheat oven to 350 degrees F. Grease and flour four (1-pound) coffee cans (or two standard bread pans). In a mixing bowl, combine oil, eggs, water and pumpkin. In another bowl, sift together flour, salt, nutmeg, baking soda, cinnamon and sugar. Make a well in center of dry ingredients and add pumpkin mixture. Blend until dry ingredients are moist. Stir in raisins and nuts. Bake 1 hour and 20 minutes. Cool briefly in cans or pans before turning out onto a rack.
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