Joann Wisniewski Recipe

Greenfield Village "Hobo Bread"

By Joann Wisniewski hojewiz

Recipe Rating:
 1 Rating
Cooking Method:

Joann's Story

A thoroughly American bread, orriginating during the Great Depression. This bread is baked in tin cans (just like the hoboes did it back in the day). It's moist and delicious and very easy. It's no wonder that it's a hit to all who visit Greenfield Village in Dearborn Michigan.


1 c
raisins or currants
1/2 c
boiling water
1/4 c
2 tsp
baking soda
1/2 tsp
8 1/2 oz
all purpose flour (about 2 c.)
2 Tbsp
butter (melted and cooled)
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1/4 c
1 tsp
vanilla extract
egg (room temperature)
1/4 c
1/4 c
brown sugar ( firmly packed)
3/4 c
walnuts (chopped)

Directions Step-By-Step

Preheat oven to 350 F.
Grease and flour 3 or 4 empty and clean soup cans.
Pour boiling water over raisins or currants.
Add brandy and let cool.
Whisk together baking soda, salt and flour; set aside.
In large bowl mix together butter, milk, vanilla, egg and the sugars.
Add the raising or currants and all the liquid.
Gently mix in flour mixture and walnuts until just blended. (It's ok if there are lumps or streaks of flour)
Fill the soup cans to half full.
Bake for 40 minute to an hour.
Cool 5 minutes in cans before removing to a rack to cool completely.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy