I’m sure everyone has their own variation of the ‘this person wouldn’t share their recipe because it was a secret’ story, but I’m going to go ahead and share mine anyways because I feel like it.
So every year my mom and her college friends meet together around Christmas time to just catch up with each other and spend some quality time together. Most of them live in Colorado now, so we don’t meet up very often and it’s really fun to see how much everyone changes from year to year. We meet at someone’s house, exchange presents, and of course have dinner together. And every single year, one of my mom’s friends brings this absolutely mouth-watering, scrumptious pumpkin bread. Crispy on the outside, moist on the inside. It was amazing, and the best part was that the loaf would always be ROUND. Like a cylinder. And every single year, my mom would beg for this magical pumpkin bread recipe. This simple plead from my mother would set her friend off on the same old story about how he had to bribe his neighbor for years to get the recipe off of her, and that something earned so difficultly could never be given up so easily. The only hint he gave was that the round shape of the loaf was achieved through the use of a coffee can instead of a loaf pan.
Then, just a couple months ago, my mom thought to herself, ‘ Wait, in this day and age, with the fact that practically everything can be found on the internet now, why wouldn’t there be a recipe for that darn pumpkin bread?’ So she whipped out her handy dandy iPad and searched ‘coffee can pumpkin bread’ on Google. And what do ya know? There it was. A recipe for a pumpkin bread just like the one we would have every year at the get-together! Although it isn’t the original (I doubt we’ll ever get him to spill it), it tastes quite the same to my tastebuds. So here it is! By the way, recipe credits to the Dutch Baker’s Daughter, make sure to go check out her blog as well, I will link it below.
COFFEE CAN PUMPKIN BREAD
• 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
1. Preheat oven to 350 degrees F.
2. Grease and flour 4 (1 lb) coffee cans (you may substitute 3 foil loaf pans or 6 mini-loaf pans)
3. Mix all ingredients in a large bowl until well blended.
4. Divide the batter between the 4 coffee cans.
5. Bake for 1 hour or until the tops of the bread spring back when touched.
6. Allow bread to cool for 10 minutes before removing from cans.
Link to the original recipe source:
Variation: Use a mini muffin pan instead of coffee cans to make pumpkin muffins! I personally love mini foods, so I prefer this variation. It makes smaller portions and works perfectly as a grab-and-go snack.
These loaves make great holiday gifts, just wrap with cellophane and tie with some ribbon and you’re ready to go!
Hope you enjoyed the recipe! Feel free to comment below on whatever you want, even if its just to criticize my horrible writing skills. Thanks for reading!