This recipe made me put on my creative-cooking thinking cap. One idea is to bake the bread in the cans and give as gifts (in the coffee cans w their lids). Wondering if the recipe can cool in the cans, and just wrap and take along?
I thought, if you can bake bread in a can, how about cake mixes, bread dough, etc. for a different shape - filling half way to the top to allow room to rise. Would soup or soda cans work? A tall muffin might be an interesting change. Perhaps the little tins the International Coffees use to come in? Or, do I have too much time on my hands
Coffee Can Pumpkin Bread
1 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.
I thought, if you can bake bread in a can, how about cake mixes, bread dough, etc. for a different shape - filling half way to the top to allow room to rise. Would soup or soda cans work? A tall muffin might be an interesting change. Perhaps the little tins the International Coffees use to come in? Or, do I have too much time on my hands
Coffee Can Pumpkin Bread
1 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.