Coffee Can Pumpkin Bread


  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 2/3 cup water
  • 2 cups canned pumpkin
  • 3 1/3 cups sifted all-purpose flour (sift, then measure)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 2 1/2 cups granulated sugar
  • 1 cup raisins
  • 1/2 cup diced walnuts or pecans (optional)


  1. Heat oven to 350 degrees F. Grease and flour four (1-pound) coffee cans (or two standard bread pans).
  2. In a mixing bowl, combine oil, eggs, water and pumpkin.
  3. In another bowl, sift together flour, salt, nutmeg, baking soda, cinnamon and sugar.
  4. Make a well in center of dry ingredients and add pumpkin mixture. Blend until dry ingredients are moist.
  5. Stir in raisins and nuts.
  6. Bake for 1 hour and 20 minutes.
  7. Cool briefly in cans or pans before turning out onto a rack.

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