Coffee Can Pumpkin Bread Food

PUMPKIN BREAD III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 1 pound coffee cans.
• Sift together the dry ingredients .
• Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended
• Evenly distribute the batter between the coffee cans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.

COFFEE PUMPKIN BREAD WITH COFFEE ICING

Steps:

• Prepare bread batter as directed on package, substituting 1 cup coffee for the water. Stir in chocolate.
• Bake bread as directed on package. Remove from pan; cool completely.
• Beat sugar, remaining coffee and butter in large bowl with mixer until blended. Spread onto bread.

COFFEE CAN PUMPKIN BREAD

Steps:

• Combine all ingredients and mix well.
• Divide into 3 coffee cans. Do not fill cans more than 1/2 full! This bread rises over the top of cans even when filled only half full.
• Bake 375 degrees for 1 hour and 15 minutes.

HOMEMADE PUMPKIN BREAD RECIPE

Steps:

• Preheat Oven to 350 degrees
• Sift together the flour, salt, sugar and baking soda. Set aside
• In a separate, larger bowl, mix the pumpkin, oil, eggs, 1/4 Cup of water and spices together
• Add the dry ingredients, and mix together gently with a large wooden spoon. Small lumps are fine. Add the walnuts if you use them and stir together.
• Pour into a well-greased loaf pan, size 9x5x3.
• Bake 50 to 60 minute

PUMPKIN COFFEE CAKE

Steps:

• In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

PUMPKIN CREAM CHEESE COFFEE CAKE

Steps:

• 1.HEAT oven to 350°F. Lightly spray 13x9-inch baking pan with no-stick cooking spray. Knead package of streusel to break up chunks. Place 1/3 cup streusel in small bowl. Stir in walnuts. Set aside. 2.STIR together mix and remaining streusel in large bowl. Stir in butter, 2 eggs, water and pumpkin until blended. Spread batter into prepared pan. 3.BEAT cream cheese and sour cream in medium bowl with electric mixer at medium high speed until smooth. Beat in sugar, flour, 1 egg and vanilla until blended. Pour over batter in pan. Swirl topping into batter in a few wide loops with a kitchen knife to form some pockets of cream cheese in filling. Sprinkle with streusel and nuts. 4.BAKE 35 to 40 minutes or until center is set and edges are light golden brown. Serve warm or at room temperature. Store in refrigerator.

GLAZED PUMPKIN SPICE BREAD

Steps:

• Heat oven to 350ºF.
• Cook milk and coffee grounds in small saucepan 5 min. or until heated through, stirring occasionally. (Do not boil.) Pour through fine-mesh strainer; discard grounds. Cool milk 5 min.
• Mix next 5 ingredients until blended. Beat eggs, pumpkin, 1 cup granulated sugar, brown sugar, milk and oil in large bowl with whisk until blended. Add dry ingredients; stir just until moistened. Pour into 9x5-inch loaf pan sprayed with cooking spray.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. in pan. Meanwhile, heat brewed coffee and remaining sugar in saucepan until sugar is dissolved, stirring occasionally. Pour over bread. Cool completely before removing bread from pan.

COFFEE CAN PUMPKIN BREAD

Steps:

• 1. Preheat oven to 350*. Combine the nutmeg,cinnamon,salt,baking soda,flour & sugar in a large mixing bowl.
• 2. Add the pumpkin,water,oil & eggs and mix well.Spray or grease three 11-13 ounce coffee cans and divide the batter evenly among the cans.
• 3. Bake for 1 hour or more,until brown or a bamboo skewer ( I use a chopstick )comes out clean. Stand the cans upright on a rack for 15 minutes. Invert the cans & remove the bread.
• 4. Serve warm or stand the bread upright on a rack until cooled and wrap. I have made this and froze it.

COFFEE CAN PUMPKIN BREAD

Steps:

• beat eggs in bowl, add sugar and mix well - add pumpkin, pumpkin pie spice and mix well - add oil and water - mix well. 3 cups flour, add 2 tsp. baking soda - mix and slowly add to above mixture. Mix well - pour in 3 1lb. coffee cans. spray only very bottom of can. bake 350 for about 1 hour let cool some and should come out of can very easy.

COFFEE CAN PUMPKIN BREAD

Steps:

• 1. Directions: Cream Sugar and Oil together Add Eggs and Pumpkin and Beat Well. Add 1 cup of flour. spices and vinegar and mix well. Mix soda in 2/3 cup cold water and add to mixture and mix well. Next gradually add the rest of the flour (2 1/2 cups)and mix well. Add Raisins, nuts etc whatever you prefer..I use raisins myself. Spray (4) 1 lb coffee cans with pam cooking spray and add mixture to half full in each can. Bake at 350 for 1 hour and no less. Let cool about 5 min before removing from cans. turn can upside down onto a plate and gradually shake can until bread comes out... You will just love this recipe so give it a try.

COFFEE CAN BREAD

Steps:

• Mix in a small bowl the first 3 ingredients.
• Cover with a towel and let stand for 15 minutes.
• Mix next 4 ingredients. Add yeast mixture and flour. Mix all well.
• Divide dough into 2 greased 1 pound coffee cans. Put plastic lid on cans and allow to rise till lid pops off.
• Remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.

GRANDMA'S PUMPKIN BREAD - A MOIST PUMPKIN BREAD RECIPE (WITH NUTS, RAISINS OR CHOCOLATE CHIPS)

Steps:

• Preheat oven to 325 degrees F. Spray a 9 x 5 inch bread pan with nonstick cooking spray.
• Combine pumpkin, sugar, oil and eggs and mix well.
• Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
• Add sifted, dry ingredients to wet ingredients. Mix until smooth.
• Optional step: add in one or more of the optional additions. If adding raisins, be sure to drain off soaking water first.
• Pour into prepared loaf pan.
• Bake for approximately 1 hour or until a toothpick comes out clean.