Coffee Can Breakfast Bread

Coffee Can Breakfast Bread

By: Marie - Brandon, FL - Recipe Contest 2015

"I love old fashioned, nostalgic recipes. The recipes handed down from your grandmother. And I also love updating them with special twists and ingredients. Coffee cans are hard to come by now, but if you can find them I love the perfectly round slices it makes. Everyone will fight over the crunchy top layer! This recipe also works beautifully in a loaf pan."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.


Featured ingredient: Breakfast Blend Coffee 10 oz. Bag Ground

  • 1 cup Door County Coffee Breakfast Blend brewed coffee
  • 1 lb bacon
  • cooked crisp drained and chopped
  • 1 cup dried chopped dates
  • ¼ cup butter softened
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1 ¾ cups all purpose flour
  • ½ teaspoon baking powder
  • 1 cup roasted chopped pecans
  • 8 ounces cream cheese
  • 2 tablespoons half and half


  1. Preheat oven to 350 degrees.
  2. Grease two (2) 22 ounce cleaned aluminum cans. Note: You can substitute a greased 8 ½” X 4 ½ “ loaf pan.
  3. ​Brew the Door Country Breakfast Blend coffee.
  4. Cut bacon into small pieces cook in a sauce pan over medium heat stirring often until slightly crispy drain and set aside.
  5. In a large bowl place the dates, butter, baking soda, salt, brown sugar and coffee, whisk to combine and let sit 10 minutes or until cool.
  6. When mixture is cool add vanilla cinnamon maple syrup flour and baking powder, Whisk gently to combine.
  7. Fold in three-quarters of the cooked bacon (reserving the last quarter) and pecans.
  8. Divide bread batter between the two cans filling ¾ of the way to the top of the can, Place cans on baking sheet, Bake for 40-50 minutes until a skewer inserted in the middle comes out clean.
  9. While bread is baking, mix cream cheese with remaining bacon and half and half, Refrigerate until ready to serve.
  10. Remove bread from the oven and let cool in the cans about 10-15 minutes and gently turn out bread onto a rack to cool, Cool completely before slicing.
  11. Slice and serve with Bacon Cream Cheese.

This bread can be made ahead of time and will keep well for several days in the refrigerator or at room temperature wrapped in cellophane, it can also be frozen. Thaw in the refrigerator the day before using