Mary Anns Canned Brown Raisin Bread Recipes

MARGARET'S RAISIN BREAD

Steps:

• Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!

BROWN BREAD WITH RAISINS

Steps:

• Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.
• In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour batter into casserole.
• Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.

RAISIN NUT BREAD IN A CAN

Steps:

• Preheat oven at 350 degrees F.
• Boil together the raisins, water, and butter.
• Cool slightly.
• Add the rest of the ingredients in a bowl and mix to make the dough.
• Pour dough into well greased (or sprayed) tin cans (#2 1/2 or soup cans) about 1/2 full.
• Bake for 50 minutes, but check after 45. Cool for 10 minutes and remove from cans.
• Cool a bit longer, then wrap in foil.
• Delicious when served with cream cheese or butter. Makes 4-5 #2 1/2 cans or 5-6 soup cans.