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Pumpkin Coffee Can Bread

From

February/March 2007

Pumpkin bread recipes are easy: Just stir together canned pumpkin, flour, sugar, eggs, oil, and spices; pour the batter into a pan and bake it. The cake should be moist and velvety, with just the right balance of pumpkin and spice, but the pumpkin cake recipes we tried made damp cakes with a harsh burn of spice. To avoid these pitfalls, we made the cake with packed pumpkin puree instead of canned pumpkin pie filling. The cake made with the puree actually tasted like pumpkin, which was one of the features we wanted for Pumpkin Coffee Can Bread. Using puree also allowed us to control the spices ourselves, and we opted to use just a bit of cinnamon, and nutmeg to give the cake a subtle spiciness. Walnuts and raisins add great texture to the cake and the use of a coffee can makes clean up a breeze.

Makes three 5- by 3-inch loaves

Recipe creator Priscilla Potter of Westfield, Maine, says, "My mom got this recipe from her sister-in-law, and since it was a hit at a Halloween-themed party, it has been referred to as Witch's Nut Cake in our family." Folger's coffee cans were her can of choice, as others sometimes have a "lip" around the top that make it hard to remove the cakes.

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