Real Recipes From Real Home Cooks ®

coffee can raisin bread

(1 rating)
Recipe by
Nancy Smith
Jacksonville, FL

I got this recipe years ago from my aunt's hometown newspaper recipe section, (she lived in Meridien, Miss.)I first used it when teaching home ec and had to have students make a faculty Thanksgiving luncheon. Have been making it ever since for Christmas gifts for friends and family--a perennial favorite!!

(1 rating)
prep time 30 Min
cook time 1 Hr 10 Min

Ingredients For coffee can raisin bread

  • 2 c
    raisins
  • 1/4 tsp
    salt
  • 2 c
    water
  • 2 Tbsp
    baking soda
  • 1/2 c
    vegetable shortening
  • 2
    eggs
  • 2 c
    sugar
  • 1 tsp
    vanilla extract
  • 4 c
    all purpose flour
  • 1/2 c
    chopped nuts

How To Make coffee can raisin bread

  • 1
    Mix raisins through baking soda in a saucepan and bring to a boil, boil 1 minute, cool to room temp. In large bowl, cream together shortening, eggs, sugar and vanilla extract. Add cooled raisin mixture. Stir together. Add flour, mixing gently, then stir in nuts. Bake in 3 greased and floured coffee cans (1 lb preferred, but can't find anymore so use 12 oz. coffee cans, or use two regular loaf pans, or 3 smaller sized). Bake in pre-heated 350 degree oven for 50-70 min, till toothpick comes out clean. Cool in cans 15 min. Remove, cool completely. Drop loaves back into coffee cans, seal with plastic lids. Keeps this way for days and improves with age. Yield: 3 loaves. Slices can be as thin or thick as needed or can be cut in half for more servings.

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