Raisin Nut Bread in a Can: A Taste of Nostalgia from Crocker Springs

There are certain aromas that transport me back in time, and the scent of warm spices mingling with sweet raisins and toasted nuts is one of them. My grandmother, a remarkable baker from Crocker Springs, used to whip up these humble Raisin Nut Bread loaves in cans, and the memory of them, warm from the oven and smelling of pure comfort, is etched into my culinary soul. She’d often present them as a surprise after a long day spent exploring the countryside, their rustic charm belying the absolute delight they brought to our taste buds. It was a simple pleasure, yet one that held immense warmth and love, a testament to how the most unpretentious recipes can often be the most profound.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-5
• Yield: 4-6 cans (#2 1/2 or soup cans)
• Dietary Type: Contains Gluten, Dairy, Eggs, Nuts

Ingredients

This recipe is a wonderful example of using everyday ingredients to create something truly special. The beauty lies in its simplicity and the way the flavors meld together during baking.

• 1 1⁄2 cups raisins
• 1 1⁄2 cups water
• 2 tablespoons butter
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 1⁄2 cups sugar
• 2 2⁄3 cups sifted all-purpose flour
• 1 teaspoon salt
• 3⁄4 cup nuts (pecans are my preferred choice, but walnuts or almonds would also be delightful)
• 2 teaspoons baking soda

Equipment Needed

To bring this delightful Raisin Nut Bread to life, you’ll need a few essential kitchen tools:

• Medium saucepan
• Mixing bowls (at least two)
• Whisk or fork
• Measuring cups and spoons
• Sifter (for the flour)
• Spatula or spoon for mixing
• Four to six empty, clean, and well-greased #2 1/2 tin cans or soup cans (ensure they are thoroughly washed and dried, with any labels removed).
• Baking sheet or oven pan to place the cans on
• Cooling rack

Instructions

The process for creating this can-baked bread is straightforward, relying on the classic technique of boiling a fruit mixture and then incorporating it into a quick bread batter.

1. Begin by preheating your oven to 350 degrees F (175 degrees C). This is crucial for ensuring an even bake.
2. In a medium saucepan, combine the raisins, water, and butter. Place this mixture over medium heat and boil together. This step softens the raisins and infuses the liquid with their natural sweetness.
3. Once boiling, remove the saucepan from the heat. Allow the raisin mixture to cool slightly. This is important to prevent the egg from scrambling when you add it later.
4. While the raisin mixture is cooling, prepare your dough. In a large mixing bowl, add the rest of the ingredients: the lightly beaten egg, vanilla extract, sugar, sifted all-purpose flour, salt, chopped nuts, and baking soda.
5. Pour the slightly cooled raisin mixture into the bowl with the other ingredients.
6. Using a spatula or spoon, mix everything together thoroughly until a cohesive dough forms. Be careful not to overmix; just ensure all ingredients are well incorporated. The dough will be quite thick.
7. Now, for the unique part! Carefully pour the dough into your well-greased (or sprayed) tin cans. Aim to fill each can about 1/2 full. This allows room for the bread to rise during baking. Ensure the cans are placed on a baking sheet or oven pan for easier handling in and out of the oven.
8. Place the baking sheet with the filled cans into the preheated oven. Bake for 50 minutes. However, it’s wise to check after 45 minutes to gauge doneness. You can test if the bread is ready by inserting a toothpick into the center of a loaf; it should come out clean.
9. Once baked, remove the cans from the oven. Let them cool for 10 minutes in the cans. This brief cooling period helps the bread to set and makes it easier to remove.
10. After 10 minutes, carefully remove the bread from the cans. You might need to gently loosen the edges with a thin knife if necessary.
11. Place the removed loaves on a cooling rack and cool a bit longer.
12. Once sufficiently cooled that you can handle them comfortably, wrap each loaf individually in foil. This keeps them moist and preserves their freshness.

Expert Tips & Tricks

To elevate your Raisin Nut Bread experience, consider these seasoned tips:

• Sifting is Key: Don’t skip sifting the flour. It helps to aerate the flour, resulting in a lighter, more tender crumb.
• Greasing is Non-Negotiable: Thoroughly grease your cans. A good quality non-stick spray works wonderfully, ensuring your bread slides out with ease. You can also use butter or shortening and a light dusting of flour.
• Don’t Overfill: Overfilling the cans is a common mistake that can lead to overflow and a messy oven. Stick to the 1/2 full guideline.
• Cooling is Crucial: Allowing the bread to cool slightly in the can before removing it is essential for structural integrity. Trying to unmold it too soon can result in a broken loaf.
• Nut Toasting (Optional): For an extra layer of flavor and crunch, you can lightly toast your nuts before adding them to the dough. Spread them on a baking sheet and toast in the oven for 5-7 minutes at 350°F (175°C), watching them closely to prevent burning.

Serving & Storage Suggestions

Raisin Nut Bread in a Can is incredibly versatile. It’s delicious served warm, with the foil unwrapped, revealing the rustic, can-baked loaves.

• Serving: This bread is divine when served with cream cheese or a generous smear of butter. The tangy cream cheese or rich butter perfectly complements the sweet, spiced bread. It’s also wonderful on its own, perhaps with a cup of tea or coffee. For a more decadent treat, a drizzle of honey or a dollop of whipped cream can be added.
• Storage: Once completely cooled, the foil-wrapped loaves can be stored at room temperature for up to 3 days. If you plan to keep them for longer, they can be refrigerated for up to a week, or frozen for up to 3 months. To reheat, gently warm the foil-wrapped bread in a low oven (around 300°F/150°C) for about 10-15 minutes.

Nutritional Information

Here is an estimated nutritional breakdown per serving, though exact values can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	981.1 kcal
Calories from Fat	21.3 g	32%
Saturated Fat	6 g	29%
Cholesterol	68.1 mg	22%
Sodium	1450.4 mg	60%
Total Carbohydrate	188.4 g	62%
Dietary Fiber	6.6 g	26%
Sugars	108.8 g	435%
Protein	16.4 g	32%

Note: The “Calories from Fat” listed as “Calories from Fat” in the original data has been clarified. The percentage for Calories from Fat is 191g based on typical calorie counts for fat, and the daily value is noted as 20%.

Variations & Substitutions

While the classic Raisin Nut Bread in a Can is perfection as is, feel free to explore these delightful variations:

• Spice It Up: Add a pinch of cinnamon, nutmeg, or allspice to the dry ingredients for an extra layer of warmth and complexity.
• Citrus Zest: A teaspoon of orange or lemon zest stirred into the dough can brighten the flavors beautifully.
• Dried Fruit Medley: Swap out some of the raisins for other dried fruits like cranberries, cherries, or chopped apricots for a vibrant fruit blend.
• Seed Addition: For added texture and nutrients, consider adding a tablespoon or two of sunflower seeds or flaxseeds to the dough.
• Gluten-Free Attempt (Experimental): While challenging due to the structural needs of can baking, you could experiment with a gluten-free all-purpose flour blend. You might need to adjust the liquid content and baking time.

FAQs (Frequently Asked Questions)

Q: Why are we baking bread in cans?
A: Baking bread in cans is a rustic and charming method that creates a wonderfully dense and moist loaf, reminiscent of old-fashioned baking techniques. It also allows for easy portioning and a unique presentation.

Q: Can I use different types of cans?
A: Yes, as long as they are thoroughly cleaned and greased, #2 1/2 cans or standard soup cans work well. Ensure they are food-grade and free of any residual chemicals.

Q: My bread overflowed the can, what went wrong?
A: This usually happens if the cans are overfilled. Ensure you only fill them about 1/2 to 2/3 full to allow for rising.

Q: How long does the raisin mixture need to cool?
A: It should be cooled slightly, enough so that it doesn’t cook the egg when added. A few minutes should suffice.

Q: Can I add more nuts or raisins?
A: While you can adjust the quantities slightly, significantly increasing them might alter the dough’s consistency and affect the bake.

Final Thoughts

This Raisin Nut Bread in a Can is more than just a recipe; it’s an invitation to connect with culinary history and embrace the simple joys of baking. The aroma that fills your kitchen as it bakes is a promise of comforting goodness, and the finished loaves are a delightful testament to the magic of transforming basic ingredients into something truly special. I encourage you to give this nostalgic recipe a try, and if you find yourself sharing a slice, perhaps with a dollop of cream cheese or butter, with loved ones, you’ll understand the heartfelt sentiment behind every can of this delightful bread. I’d be thrilled to hear how your can-baked treasures turn out!