Grandma's Brown Bread in Tin Cans
This is an old quick bread recipe that my grandmother always baked in empty tin cans. It's a frugal method that can still work today. Be sure to use unlined tin cans that have been thoroughly cleaned.
Yield: 3 small loaves
Equipment:
- 3 unlined tin cans - tops removed, labels removed, and washed, about a 14 oz size
Ingredients:
- 1 cup white sugar
- 1½ cups raisins
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon butter
- 1½ cups very hot water
- 2 cups flour
- 1 egg
- 1 cup chopped nuts
Instructions:
- Place the sugar, raisins, baking soda, salt, and butter in a large mixing bowl. Pour the hot water over everything in the bowl. Let the mixture set for about a half an hour to let the raisins plump up.
- Preheat the oven to 350 degrees.
- Add the flour, egg, and nuts to the bowl with the raisin mixture and stir until everything is well mixed.
- Spray the inside of your clean tin cans generously with cooking spray. You can also grease the pans with butter or crisco, but be careful sticking your hands inside the cans in case there are any sharp edges.
- Spoon the batter into the tin cans, filling each one about three quarters full.
- Place the cans on a baking sheet (in case anything bubbles over).
- Bake at 350 degrees for 50 minutes. The bread will rise up out of the can a little bit.
- Once the cans are removed from the oven, let them cool for about an hour.
- To remove the bread, turn the cans over and give them a little shake and the bread should slip right out.