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.
In the crock pot! How fun! :)
ReplyDeleteIt brings back memories of my mother baking tiny loaves of banana bread in soup cans! They made such cute little round slices! :)
I'm trying this one out. I'll use the small soup-size cans. Thanks.
ReplyDeleteThis 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.
ReplyDelete