Best Coffee Can Bread Recipes

COFFEE CAN BREAD

Steps:

• 1. Mix first 3 ingredients warm water, yeast, and sugar - let stand until bubbly (about 15 minutes).
• 2. Now mix other ingredients in separate bowl, then add the yeast mixture. knead the dough for 10 min.
• 3. Fill the two greased 1-pound coffee cans half full with dough and place greased plastic lids on the cans.
• 4. Let bread rise in warm place until coffee can lids pop off.
• 5. Bake 45 minutes at 350°. Enjoy your coffee can bread!

COFFEE CAN RAISIN BREAD

Steps:

• Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
• Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
• In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.

COFFEE CAN PUMPKIN BREAD

Steps:

• Combine all ingredients and mix well.
• Divide into 3 coffee cans. Do not fill cans more than 1/2 full! This bread rises over the top of cans even when filled only half full.
• Bake 375 degrees for 1 hour and 15 minutes.

COFFEE CAN RAISIN BREAD

Steps:

• 1. Mix raisins through baking soda in a saucepan and bring to a boil, boil 1 minute, cool to room temp. In large bowl, cream together shortening, eggs, sugar and vanilla extract. Add cooled raisin mixture. Stir together. Add flour, mixing gently, then stir in nuts. Bake in 3 greased and floured coffee cans (1 lb preferred, but can't find anymore so use 12 oz. coffee cans, or use two regular loaf pans, or 3 smaller sized). Bake in pre-heated 350 degree oven for 50-70 min, till toothpick comes out clean. Cool in cans 15 min. Remove, cool completely. Drop loaves back into coffee cans, seal with plastic lids. Keeps this way for days and improves with age. Yield: 3 loaves. Slices can be as thin or thick as needed or can be cut in half for more servings.

COFFEE CAN PUMPKIN BREAD

Steps:

• 1. Directions: Cream Sugar and Oil together Add Eggs and Pumpkin and Beat Well. Add 1 cup of flour. spices and vinegar and mix well. Mix soda in 2/3 cup cold water and add to mixture and mix well. Next gradually add the rest of the flour (2 1/2 cups)and mix well. Add Raisins, nuts etc whatever you prefer..I use raisins myself. Spray (4) 1 lb coffee cans with pam cooking spray and add mixture to half full in each can. Bake at 350 for 1 hour and no less. Let cool about 5 min before removing from cans. turn can upside down onto a plate and gradually shake can until bread comes out... You will just love this recipe so give it a try.

WHITE BREAD BAKED IN A COFFEE CAN

Steps:

• Sift flour onto piece of waxed paper. Measure 1-1/2 cups of this flour into a large bowl; stir in yeast.
• In saucepan, place milk, water, oil, sugar and salt. Set over low heat and heat only until warm, stirring to blend.
• Add liquid ingredients to flour and yeast in bowl and beat until smooth.
• Blend in eggs.
• Add enough additional flour to make a stiff batter, beating until smooth and elastic. Spoon batter into 2 well-greased 1-pound coffee cans.
• Cover with plastic snap-on lids and place in a warm spot for dough to rise.
• When dough has almost reached top of cans, about 1 hour, remove lids and bake at 375 F. for 35 minutes or until bread is high and well-browned.
• Let cool in cans for 10 minutes before turning out on rack to cool completely.

COFFEE CAN PUMPKIN BREAD

Steps:

• beat eggs in bowl, add sugar and mix well - add pumpkin, pumpkin pie spice and mix well - add oil and water - mix well. 3 cups flour, add 2 tsp. baking soda - mix and slowly add to above mixture. Mix well - pour in 3 1lb. coffee cans. spray only very bottom of can. bake 350 for about 1 hour let cool some and should come out of can very easy.

APPLE COFFEE CAN BREAD

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour three 1-pound coffee cans.
• Tie a double band of aluminum foil around the cans to extend 2 inches above the edges of the cans.
• Grease the foil.
• Peel, core, and finely dice the apples.
• Place in a large bowl and mix with the sugar and pecans.
• Sift in the flour, baking soda, and spices.
• Mix well.
• Melt the butter in a small saucepan and stir in the vanilla.
• Lightly beat the eggs.
• Stir the eggs and butter into the apple mixture.
• Spoon the batter into the cans and bake for 1 1/4 hours or until a skewer inserted in the center comes out clean.
• Cool in the cans for 10 minutes; remove to a wire rack to finish cooling.

COFFEE CAN BREAD

Steps:

• Mix in a small bowl the first 3 ingredients.
• Cover with a towel and let stand for 15 minutes.
• Mix next 4 ingredients. Add yeast mixture and flour. Mix all well.
• Divide dough into 2 greased 1 pound coffee cans. Put plastic lid on cans and allow to rise till lid pops off.
• Remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.

COFFEE CAN PUMPKIN BREAD

Steps:

• 1. Preheat oven to 350*. Combine the nutmeg,cinnamon,salt,baking soda,flour & sugar in a large mixing bowl.
• 2. Add the pumpkin,water,oil & eggs and mix well.Spray or grease three 11-13 ounce coffee cans and divide the batter evenly among the cans.
• 3. Bake for 1 hour or more,until brown or a bamboo skewer ( I use a chopstick )comes out clean. Stand the cans upright on a rack for 15 minutes. Invert the cans & remove the bread.
• 4. Serve warm or stand the bread upright on a rack until cooled and wrap. I have made this and froze it.

COFFEE CAN CAMPFIRE BREAD

Steps:

• Also requires 1 small coffee can and 1 large coffee can.
• Grease and coat the small coffee can liberally with the butter or cooking spray.
• Place dough in can and cover with foil. Place in warm area, perhaps on the ashes of the outskirts of a campfire until dough rises, until almost doubled in volume.
• Line the bottom of the large can with about 1 or 2 inchs of pebbles, small rocks or sand to keep the bread from burning on the bottom. Set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two or three inches of the bottom. Cover the entire top with foil and poke a few holes to allow air. Check by lifting foil in about 40 to 50 minutes. Bread is done when brown on top.
• Feel free to use different kinds of bread dough. I used a pound of wheat dough mixed in my bread machine.

COFFEE CAN ZUCCHINI BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients except zucchini and walnuts.
• Gently stir in zucchini and nuts.
• Grease empty coffee can (1 lb size) very well. Spoon in the batter into the can.
• Bake for 1 1/4 hours or until a skewer inserted in the center comes out clean.
• Cool in the can for 10 minutes; remove to a wire rack to finish cooling.
• Slice and serve with your choice of spread.
• Note: You can cook in other types of pans if needed. Reduce cooking time accordingly. (9x9 pan = about 30 minutes).

COFFEE CAN BREAD RECIPE - (3.4/5)

Steps:

• Preheat oven to 350. Dissolve yeast and 1 T. sugar in warm water in large mixing bowl. Let stand 15 minutes. Stir in remaining sugar and milk. With mixer on low speed, beat in flour, one cup at a time, beating one minute after each addition. Beat in last cup by hand. Add flour until dough is heavy and stiff (but not too sticky). Place dough in well greased large coffee can. Cover with greased lid. Let rise in warm place for 1 1/2 hours. Remove lid and bake for one hour. Let can cool 10 minutes before removing bread.

COFFEE CAN CHEESE BREAD

Steps:

• Combine milk, water, sugar, oil, and salt in a saucepan. Heat over low heat until blended.
• Combine 1 1/2 cups flour and yeast in a large mixing bowl. Add liquid mixture to flour; beat until smooth.
• Blend in eggs, cheese, and pepper. Stir in 2 cups of flour to make a stiff batter. Beat until smooth and elastic.
• Spoon into 2 greased 1-pound coffee cans. Cover with the plastic lids. Let rise in a warm place for one hour or until light and bubbly. Batter should be 1/2 inch below can cover.
• Remove lids. Bake at 375 degrees for 30-35 minutes. Cool for 15 minutes. Remove from cans and cool on a wire rack.

COFFEE CAN BREAD

Steps:

• Mix first set of ingredients and let stand until bubbley (approx. 15 minutes). Stir in second set of ingredients. Put into greased metal coffee cans. Cover with plastic lids. Let stand in a warm place until plastic lids pop off (approx 45-60 minutes for a 1 lb can, or 1-1 1/2 hour for a 2 lb can) Bake (without lids!) at 350 for 45 minutes (1 lb can) to 60 minutes (2 lb can). The crust will be very brown - brush with melted butter. Cool 5-10 minutes on rack in upright cans.