AuthorSeema S.This incredibly dense and moist pumpkin bread recipe was originally intended to be made in 3 greased and floured coffee cans. They also taste great as 12 jumbo muffins. Optionally add nuts and/or chocolate chips.
This incredibly dense and moist pumpkin bread recipe was originally intended to be made in 3 greased and floured coffee cans. They also taste great as 12 jumbo muffins. Optionally add nuts and/or chocolate chips.
Preheat oven to 350º F. Grease and flour :
• (3) coffee cans
• (12) jumbo muffin pans
Sift together all dry ingredients.
In a separate bowl, combine all wet ingredients.
Slowly combine all ingredients until blended. Gently fold in optional dark chocolate chips.
Evenly distribute batter between the baking dishes. Bake until toothpick inserted comes out clean and top is browned:
• (3) coffee cans - 50-55 minutes
• (12) jumbo muffin pans - 35-40 minutes
Cool for at least 15 minutes. For coffee can bread, run a knife around the inside of the can and slide to dislodge bread.
Ingredients
Directions
Preheat oven to 350º F. Grease and flour :
• (3) coffee cans
• (12) jumbo muffin pans
Sift together all dry ingredients.
In a separate bowl, combine all wet ingredients.
Slowly combine all ingredients until blended. Gently fold in optional dark chocolate chips.
Evenly distribute batter between the baking dishes. Bake until toothpick inserted comes out clean and top is browned:
• (3) coffee cans - 50-55 minutes
• (12) jumbo muffin pans - 35-40 minutes
Cool for at least 15 minutes. For coffee can bread, run a knife around the inside of the can and slide to dislodge bread.