Coffee Can Pumpkin Bread

One of my mom's recipes or actually I thought it was but she told me recently she got it from my grandmother. And she was the one who started making it in coffee cans. I'm a big fan of making bread in coffee cans, so if you still get the metal cans you better start saving them. I've kept the same ones for years. One thing about this bread it seems like it takes every spice in the cabinet, but it is well worth it. Freezes well, too.

• Ready In: 16 mins
• Yields: 3 loafs

Ingredients

• 3  cups sugar
• 1  cup  salad oil
• 3 1⁄2 cups flour
• 3  eggs
• 1  teaspoon cinnamon
• 1⁄2 teaspoon baking powder
• 2  teaspoons baking soda
• 1  teaspoon nutmeg
• 1  teaspoon allspice
• 1  teaspoon clove
• 1 1⁄2 cups water
• 1  cup pecans, chopped
• 1 (15 ounce) can pumpkin

Directions

1. Combine all ingredients and mix well.
2. 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.
3. Bake 375 degrees for 1 hour and 15 minutes.