coffee can raisin bread
(1 RATING)
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!!
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prep time
30 Min
cook time
1 Hr 10 Min
method
---
yield
Ingredients
- 2 cups raisins
- 1/4 teaspoon salt
- 2 cups water
- 2 tablespoons baking soda
- 1/2 cup vegetable shortening
- 2 - eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 cups all purpose flour
- 1/2 cup chopped nuts
How To Make coffee can raisin bread
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Step 1Mix 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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Category:
Sweet Breads
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