Pumpkin Bread In Coffee Can

One of the most exciting projects I remember doing as a kid was making pumpkin bread in a coffee can. It wasn’t just about the delicious bread, but the whole experience felt adventurous and unique. Instead of using the coffee can for simple play, we transformed it into a vessel for baking. It felt like we were little mad scientists, creating something special in our own makeshift laboratory.

Pumpkin bread is incredibly versatile. You can make it dry or moist, add raisins, nuts, chocolate chips, or even coconut shavings. The possibilities are endless! During my research for this post, I stumbled upon an amazing recipe for coffee can pumpkin bread on a delightful food blog called The Dutch Bakers Daughter. Special thanks to Cathy, the blog owner, for allowing me to share her recipe and use her beautiful coffee can photos!

While the taste of coffee can pumpkin bread is almost the same as a traditional loaf, the coffee can method offers a unique and appealing presentation. The bread bakes into a perfectly rounded shape with charming little grooves around the sides. This feature became the selling point at our school’s Christmas Bazaar – the beautifully shaped loaves of bread in coffee cans. Additionally, the coffee cans make for convenient storage. Simply put the lid back on and store them in the freezer for future enjoyment. It’s a fun and nostalgic project to do with your kids, especially during this time of year.

If you’re intrigued to try making coffee can pumpkin bread, there are a few precautions to keep in mind:

1. Use the proper type of coffee can

Ensure that you use a steel coffee can. In the past, coffee cans were primarily made of steel, but nowadays some cans are made of aluminum or have coatings that may not be healthy to digest. Plastic containers should be avoided as they will melt in the oven. Stick with steel cans for the best results.

2. Prepare the can

To ensure the baked bread slides out smoothly, there should be no lip or edges on top of the can. Use a can opener to remove any edges and then smooth them out with a brillo pad. Thoroughly wash and dry the cans before using them. Don’t forget to flour and grease the cans before adding the batter. Fill the cans no more than 2/3 full to avoid overflow during baking. You can also refer to this helpful video on how to prepare coffee cans for baking: Marmalade Cafe.

3. Don’t forget oven mitts!

Just like with a traditional pan, the coffee can will be hot when the bread is done baking. Handle it with care and let it cool completely before putting the lid back on. Safety first!

COFFEE CAN PUMPKIN BREAD

Pumpkin Bread
Coffee Can

Ingredients:

  • 1 1/2 cups brown sugar
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 (16 oz) can pumpkin
  • 1 cup oil
  • 1/2 teaspoon cloves
  • 4 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 2 teaspoons nutmeg
  • 1/4 teaspoon mace
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 2/3 cup water
  • 3 1/2 cups flour
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Enjoy the delightful experience of making coffee can pumpkin bread with this delicious recipe! Don’t forget to involve your loved ones in the process and create fond memories together. Happy baking!

Recipe and photos courtesy of The Dutch Baker’s Daughter.