Can-can

Oh, my...Pumpkin Bread baked in coffee cans.  Another recipe made by my grandmother, my mother, and now me.  

I made glutenous breads for gift-giving and gluten-free (made with Bob's All-Purpose Gluten-free Flour) for our household consumption.  

Yowza!

These are *so* yummy!  And, really easy to make.  They get rave reviews.  

Delicious warmed slightly and topped with butter.

Sigh.

No photo of that...it gets eaten too quickly!

Pumpkin Bread

3/12 c sifted flour

2 tsp baking powder

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

3 c sugar

4 eggs

2/3 c water

1 c oil

2 c (1 small can) pumpkin

1 c chopped nuts, floured

1 c raisins, floured

Sift all dry ingredients, even sugar, in bowl.  Beat eggs - add water & oil.  Add egg mixture to ingredients & mix.  Add pumpkin and beat until smooth.  Add raisins & nuts which have been floured.  Divide mixture between 3 greased & floured coffee cans (1 lb).  Bake 1 - 1/4 hours (I did closer to 1 1/2 hours) in 350 degree oven.  Cool in cans.  Enjoy!