What’s that you say — coffee can bread? Yes, I did! Anyone remember those tin cans that coffee came in before the paper/plastic bags? I much prefer the paper coffee bags these days, mostly because you’ll catch me in the aisle of the grocery store with my eyes closed taking in the coffee aroma for a second (or two or three).
Why anyone would bake bread in a coffee can is beyond me, but I’m here for it and my kids love it. My family has three 15 oz. coffee cans and they are practically heirlooms, borrowed and returned to their gatekeeper, my mother, over and over again. We mostly reserve our coffee cans for pumpkin bread during the fall, but I decided to try a different recipe this winter season – Orange Cranberry Bread. My mother, the purist, warned me not to deviate, but I did, and with the help of my children. Sorry, Mom!
But, let’s say your family isn’t one to save vessels that once held food items (because I pretty much keep nothing on this list besides #6). Just in case ;). I found that any tin can will do, just be sure to clean and remove any paper/glue product on the outside.
The recipe below makes two coffee can loaves or four mini-can loaves.
Ingredients needed for Orange Cranberry Coffee Can Bread:
• 2 cups of flour
• 1 cup of sugar
• 1 egg
• 1 cup of fresh cranberries, chopped
• 1 cup of almond milk (or any milk of your choice)
• 2 tablespoons of melted butter
• 1 tablespoon of vanilla
• 1 ½ teaspoon of baking soda
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• Squeezed juice from 2 navel oranges
• Grafted peel from 1 navel orange
Directions:
1. Preheat your oven to 350 degrees. Grease your cans well.
2. Grate one orange onto a plate. Set aside. Cut your oranges in fours and squeeze into a cup. Pour the juice onto your chopped cranberries.
3. Mix your dry ingredients (flour, sugar, baking soda, baking powder, and salt) in a large mixing bowl.
4. Add your liquid ingredients (egg, milk, vanilla, melted butter, grated orange peel and cranberries) to the dry mixture. Mix well.
5. Fill your cans halfway full.
6. Place your cans directly into the oven for 45-50 minutes. Cool for 10 minutes. Tip your can over for the bread to fall out. If your coffee can bread needs a little encouragement, try using a knife around the edges.
I’m now fully convinced all bread is more fun to bake in a coffee can (Mo-om!). What bread will you try? Enjoy!
