COFFEE CAN RAISIN BREAD
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!!
Provided by Nancy Smith
Categories Sweet Breads
Time 1h40m
Number Of Ingredients 10
Steps:
- 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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Ciara Kendall Grandfield
[email protected]This bread is a real winner! It's moist, flavorful, and has a great coffee flavor.
Naveed Hanif
[email protected]I'm so glad I found this recipe! It's a great way to use up leftover coffee and raisins.
Enudi Precious
[email protected]This bread is so easy to make, and it's so delicious. I'll definitely be making it again!
done done
[email protected]I love the rustic look of this bread. It's perfect for a casual brunch or afternoon tea.
Maryanne Kabiro
[email protected]This bread is a great way to use up leftover coffee grounds. I always have a bag of coffee grounds in the freezer, so I'm always looking for new ways to use them.
mr nepali
[email protected]I used a dark roast coffee in this recipe, and it gave the bread a really rich flavor.
Godguft Ugochinyere
[email protected]I added a teaspoon of cinnamon to the batter for a little extra flavor.
akhe Brothers
[email protected]I didn't have any coffee on hand, so I used strong brewed tea instead. It worked just fine.
Rebecca Fabul
[email protected]I'm allergic to eggs, so I used a flax egg instead. The bread turned out just fine.
Asma Shahid
[email protected]I'm gluten-free, so I used a gluten-free flour blend in this recipe. It worked great! The bread was just as delicious as the regular version.
cindy howell
[email protected]This bread is a great make-ahead breakfast. I usually make it on the weekend and then slice it and freeze it. It's so convenient to just grab a slice and heat it up in the toaster.
Souhain Bh
[email protected]I've made this bread several times now, and it always turns out perfectly. It's a keeper!
Angelka Ashraf
[email protected]I'm not a big fan of raisins, so I substituted dried cranberries instead. They worked really well in this bread.
Syanda Gumede
[email protected]I added some chopped walnuts to the batter for a little extra crunch. It was a great addition!
Onyemeachi Romeo
[email protected]This bread is a great way to use up leftover coffee. I always have a pot of coffee brewing, so I'm always looking for new ways to use it.
Noreen mligo
[email protected]I love the convenience of making bread in a coffee can. It's so much easier than using a traditional loaf pan.
Rommy Rise (Producer Untouchable fire)
[email protected]This bread is perfect for breakfast or brunch. It's also great for snacking on.
Tania rhaman
[email protected]I was skeptical about the coffee in this recipe, but I was pleasantly surprised. It gives the bread a subtle flavor that really complements the raisins.
Md shine Khan
[email protected]I've never made bread before, but this recipe was easy to follow. The bread turned out great! It's soft and fluffy, and the raisins add a nice sweetness.
Lerato Makhura
[email protected]This coffee can raisin bread was a hit! It was moist and flavorful, and the coffee gave it a unique twist. My family loved it, and I'll definitely be making it again.