Coffee Tin Pumpkin Bread
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.
Ingredients
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
Method
Prep:15min ›
Cook:55min ›
Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Grease and flour three 500g coffee tins.
- Sieve together the dry ingredients .
- Combine the vegetable oil, water, pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended
- 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.
- 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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Reviews & ratings
Average global rating:
(68)
Reviews in English (54)
This recipe is a winner and so is Allrecipes.com. At 8pm the night before Thanksgiving, my mother asked me to bring pumpkin bread to dinner. I'm in the process of moving and my cookbooks are in storage. Mom, that perennial source of recipes, was busy making the rest of the meal. I logged on to Allrecipes.com and found this FABULOUS recipe. It was fast and easy to make, looks beautiful (sorry - no coffee cans, just traditional loaf tins) and tastes great! I had NO left-overs so have made this recipe again on Sunday. Thanks Leigh Paulin for sharing! - 27 Nov 2000 (Review from Allrecipes US | Canada)
This Pumpkin bread recipie is great! I used regular loaf pans and also added 1 tsp. of ground cloves. I only wish it would have called for chopped nuts. - 14 Oct 2001 (Review from Allrecipes US | Canada)
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