People are getting annoyed by my obsessing over the coronavirus outbreak. Those managing to stay positive or in denial, depending on your point of view, avoid us doomsayers. But the kitchen always welcomes me with the distraction of measuring and multitasking, stress reduction through beating and chopping, and ultimately the aroma of freshly baked goods. The eating part is fun too, of course. My victims today were the ingredients of pumpkin bread with a unique spin – four small loaves of bread baked in coffee cans.
4 empty coffee cans with a lip, and accompanying covers
3 1/2 cups of all purpose flour + a little more to coat the cans
2 cups of sugar (I used Monkfruit Sweetener)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg or pumpkin spice
3 teaspoons baking soda
3/4 cup water
One 15-ounce can pumpkin
2 teaspoons vanilla extract
Optional: Add 1 to 1 1/2 cups of chopped walnuts with the dry ingredients.
Prepare the coffee cans by spritzing with oil and sprinkling flour inside each can. Set aside. Do not discard the lids because they will be used for any cans to be frozen.
Preheat oven to 350 degrees.
In a large bowl, mix the dry ingredients (flour, sugar, salt, cinnamon, pumpkin spice and baking soda). Mix in nuts if desired.
In another bowl, whisk together the wet ingredients (eggs, water, pumpkin and vanilla).
Add the liquid ingredients to the dry ingredients, and mix well.
Evenly pour the mixture into each can. Each can should be about half full.
Place the cans in the oven, uncovered. Bake for 1 hour.
Remove the cans from the oven, and place them on wire racks to cool enough to touch.
With a knife that is not serrated, gently lift the bread away from the sides of the can, turn the can upside down, and the bread should drop down.
Let the bread cool enough to slice. Then cut into 4 to 6 slices per can.
Rather than removing the bread, you may freeze in the can with the coffee can cover on.