Wednesday, November 10, 2010

Pumpkin Bread in a Coffee Can!

When I was a kid there was a popular recipe for quick bread that was baked in a coffee can. I remember having a slice of the carrot, banana or zucchini bread because of its round, ridged shape. It was always moist and delicious. As I was flipping through an old pamphlet that came with the Rival Original Stoneware Crock Pot, I was reminded of this bread that I had years ago. Good luck finding that 3 lb. coffee can-when you do, hold onto it! Here's the recipe:

Page 58 Pumpkin Tea Bread

1 C oil
1 C granulated sugar
1 C brown sugar
4 beaten eggs
1 can (1 lb.) pumpkin
3 C sifted flour
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg or 2 tsp pumpkin pie spice mix
2 tsp soda
2/3 C chopped walnuts
2/3 C cut-up dates

Blend oil and two sugars. Stir in beaten eggs, pumpkin. Sift dry ingredients together. Add. Stir in nuts and dates. Pour batter into greased and floured 3 lb. coffee can (that has been washed and dried). Place can in Crock Pot. Cover top of can with 4-6 paper towels. Place Crock Pot lid on top. Bake on high for 3 1/2 to 4 1/2 hours. No fair peeking until last hour!

Have a great Wednesday! Let me know in my comments if you would like more recipes posted from this Crock Pot pamphlet.

(My favorite read this Fall: The Help by Kathryn Stockett) 

I will be joining We are that Family, Krazy Kitchen, Kelly the Kitchen Kop, Dining with Debbie, The Thrifty Home, King's Court IV, and Turning Back the Clock for their swaps today.  


  1. In the crock pot! How fun! :)
    It brings back memories of my mother baking tiny loaves of banana bread in soup cans! They made such cute little round slices! :)

  2. I'm trying this one out. I'll use the small soup-size cans. Thanks.

  3. This is a Wow. Thought I'd heard a few things. I have heard of coffee can cake, but in a crock pot? I may actually have to try this. Just so cool.