 | | Coffee Can Pumpkin Bread |
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4 eggs
2 (16 oz.) cans pumpkin
2/3 c. cold water
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp.salt
3 c. sugar
2 1/2 c.flour
1 c. salad oil
1 tsp. nutmeg
1 tsp.cinnamon
1 tsp. cloves |
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| Instructions |
| Beat eggs,add sugar, beat well. Add pumpkin, water, oil and beat. Add dry ingredients which have been sifted together. Fill 1 pound coffee can 3/4 full. Bake at 325 degrees for 1 1/2 hours or until top springs to touch. Can be frozen IN CAN. |
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