Wednesday, November 11, 2009

Coffee Can Pumpkin Bread

I love the Iron Chef show! But I'd be hard pressed to decide if my
favorite episode was the one featuring the secret ingredient squid or
the one about beer. It's a tough call and probably depends upon the
sort of day I'm having. Either way, I think it's a hoot that we're
trying it here in our own squashy way with pumpkin!

My friend Erin shared this bread with me
last year and I positively swooned over it. Seriously,
the can had to be forcibly removed from my hand
so that someone else might get a chance to
taste it.

Now, I've said before that I believe the
best gifts are edible. Well, with the holidays
roaring up on us, this food gift is definitely on
the top of my give and receive list, as in I like
to give it and receive it!

This bread is a dense salty sweet quick
bread that fills you up without making
you feel overly full. That is unless you're
like me and try to eat a whole can in one
sitting. It is indeed a wonderful
comfort food.

Coffee Can Pumpkin Bread

3 cups organic flour
3 cups sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 1/2 tsp salt
2 tsps baking soda

Sift together into a big bowl.

1 cup vegetable oil
2/3 cup water
1 cup canned pumpkin
4 eggs

Stir together the oil, water, pumpkin and
eggs in another large bowl, then slowly mix
in the dry ingredients until well blended.
Divide evenly into 3 one pound coffee cans that
have been coated with grease and flour (I only
had two on hand so I used one loaf pan, too).
Bake at 350 for one hour.

(Mine took five minutes more). Cool for
fifteen minutes. Run a knife blade around the
edge and the
bread should pop right out. I like
keep it in the can (handy storage) and just
slice off pieces as needed

Once it is completely cool, you can gift wrap the can
and put a bow on top. It is quite the festive gift!

Happy Iron Chef Pumpkin Week, Everyone!

Jenn McKinlay

March 2010

aka Lucy Lawrence
Sept 2009

April 2010


Keep those suggestions for our next secret ingredient coming and you,
too, could win like out blog follower Molly Ebert. Her secret ingredient will
be revealed next month. So, stay tuned and all will be revealed...

Special thanks to our other followers for their suggestions. I especially enjoyed
Marilyn's raisins and Jessica's cannellini! What will our followers think of next?


  1. This looks like pure genius! Easy and tasty is right up my alley. Thanks, Jenn!

    Mystery Writing is Murder

  2. What a wonderful gift. That's a great way to give bread. This recipe is going on my "to-do" list for Christmas giving goodies this year. We usually just do cookies. Thanks.

  3. It looks wonderful! I love the round shape, too. It adds a special dimension. Oh, yum. I have a feeling this might become a favorite around here!

    ~ Krista

  4. This is one of my favorite foods. Great recipe. I, too, am not sure about The Iron Chef ingredients. Snails ranks right up there with the "yipes" factor.

  5. I might have to try this. My youngest is with me when it comes to pumpkin, but she recently tried a pumpkin bread and raved about it.

    When I had *no* idea what to make for my offering, I called the Libby Pumpkin hotline to answer a couple of questions for some weird ideas I came up with. Anyway, they wound up sending me some coupons so now I have no reason not to try this bread recipe. It does sound good.


  6. How unique and fun! Makes for super easy storage and serving, huh? I've never heard of this, but I'm booking the recipe!

  7. I was always a banana bread gal, but this one works for me -- on many levels!

  8. What fun! I think this has a cooking session with my 2 year old grand daughter written all over it.


  9. I (heart) pumpkin bread. And you KNOW I am impressed with the coffee can! Great Iron Chef entry, girl. This is wonderful!

    author of the Coffeehouse Mysteries