Coffee Tin Pumpkin Bread

Coffee Tin Pumpkin Bread


67 people made this

About this recipe: This is a deliciously moist and lightly spiced pumpkin bread, which is baked in a coffee tin. Wrap in cellophane with a big bow and give as a food gift. You can also use this recipe to make cupcakes or muffins, simply adjust the baking time accordingly.

Leigh Paulin

Serves: 36 

  • 375g plain flour
  • 600g caster sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 1/2 teaspoons salt
  • 2 teaspoons bicarbonate of soda
  • 250ml vegetable oil
  • 150ml water
  • 250g pumpkin puree
  • 4 eggs

Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour three 500g coffee tins.
  2. Sieve together the dry ingredients .
  3. Combine the vegetable oil, water, pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended
  4. Evenly distribute the batter between the coffee tins. Bake at 180 C / Gas 4 for 50-55 minutes or until a skewer inserted in centre comes out clean and top of bread is browned.
  5. Cool bread in coffee tins on a rack for 15 minutes. Remove bread from tins by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!) Cool completely.

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