• 2 cups canned or cooked pumpkin
• 4 large eggs
• 1 cup peanut oil
• 2/3 cup strong black coffee
• 1 tsp vanilla extract
• 3 cups granulated sugar
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 2 tsp baking soda
• 1 cup salted peanuts, chopped
• 4 (1 lb.) coffee cans, cleaned
• Nonstick spray with flour (Baker's Joy)

2. In a mixing bow, combine pumpkin, eggs, peanut oil, coffee and vanilla. Mix on medium speed for 2 minutes. Add remaining ingredients and mix on low speed until blended throughout.

3. Spray coffee cans with nonstick spray with flour. Pour batter evenly into coffee cans. Place cans on a baking sheet and bake in a 350-degree oven for one hour or until bread tests done with a straw or toothpick.

4. Let cool in cans 10 minutes. Remove and cool completely and wrap in plastic wrap.

Yield: Makes 4 "cans" of bread. Each can serves 6-9.