We’ve all got those recipes that someone special made for us a kid, but that we haven’t had in years. After a quick visit to the Central Valley to visit my boyfriend’s house and try to find his favorite cooking pieces from his childhood (like his mom’s cast iron cornstick pan), we started talking about delicious dishes. One of his? Something called pumpkin tea bread, made in a coffee can, and cooked in (of all things) a slow cooker.
I love slow cookers, but BREAD? Seriously? I had no idea it was a thing. A few Google searches later, I had learned A LOT about bread in slow cookers. Next up: COFFEE CANS. I can’t remember the last time I bought a coffee can. I don’t OWN a coffee can. So I bought one even though it meant I have a really fragrant gallon sized bag of coffee sitting in my pantry that’s just making me crave caffeine all day long. I call that commitment.
Another thing I learned on my coffee can quest: I seem to be the only person who doesn’t have a stash of shiny tins in their garage. So this recipe is probably going to be even easier for you if you’re covered in the coffee can department.
Next hurdle: my coffee can? There was no WAY it was fitting in my slow cooker. I tried the spare slow cooker (what, you don’t have a spare slow cooker?). Nope.
Instead, this little tea bread is baked inside the coffee can in the oven.
I’ve been assured that the final result completely matches up to the original version. It’s perfectly spicy, soft, and pumpkin-y. My idea of a winning combo.
- 1 cup granulated sugar
- 1/2 cup canola oil
- 2 eggs
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup walnuts, chopped
- Pre-heat oven to 325 degrees.
- Grease and flour a large coffee pot. Set aside.
- Stir oil and sugar together in a medium bowl. Once blended, add eggs and pumpkin puree and stir until smooth.
- In a separate bowl, mix together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in walnuts.
- Pour batter into coffee pot.
- Bake in the center of your oven for 90 minutes. The tea bread is done when a toothpick inserted into the center of the bread comes out clean.
To serve, I sprinkled a bit of powdered sugar on top and sliced into the bread just like a cake. Some of the fun of making the bread in a coffee can means that you can slice off big rounds horizontally- definitely try that! Then toast it up a bit and slather on some butter.
Oh, and if you’re planning on sharing it don’t just leave it sitting out on your kitchen counter like I did. It might be gone in a matter of minutes- I just barely saved mine.
This recipe was created for participation in Sara’s (from Cake over Steak!) #virtualpumpkinparty- just look at this blogger list of insanely delicious recipes:
Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze
B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
Farmette • “Tis Different” Pumpkin Pie
Latest posts by Carla (see all)
- California Cling Peach Salsa with Grilled Pork Chops - August 22, 2016
- DIY Floral Ring Dish - August 7, 2016
- Apple Riesling Granita Floats and An Outdoor Movie Night - July 16, 2016