For a richer flavor, try using melted butter instead of vegetable oil. Add a teaspoon of vanilla extract to the batter for enhanced aroma and taste. Chopped nuts like walnuts or pecans can be added to the batter for extra texture. Ensure the raisins are completely covered with the boiling water mixture to prevent them from drying out during the overnight soak. Greasing the coffee cans well is crucial for easy removal of the bread after baking. Consider using baking spray with flour for extra insurance. If the tops of the bread are browning too quickly, tent them loosely with foil during the last 15-20 minutes of baking.
Coffee Can Raisin Bread
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME9 hrs 15 mins
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SERVING15 People
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VIEWS27
A delightful quick bread studded with both dark and golden raisins, offering a burst of sweetness and chewy texture in every bite. Baked in repurposed coffee cans, this unique bread requires an overnight soak for the raisins, resulting in an exceptionally moist and flavorful treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Fiber2 g
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Protein4 g
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Saturated Fat1 g
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Sodium416 mg
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Sugar40 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View **Night Before (Preparation):** In a medium bowl, combine the dark and golden raisins. Dissolve the baking soda in the boiling water, then pour the mixture over the raisins. Ensure all raisins are submerged. Let stand overnight (at least 8 hours) without stirring. This allows the raisins to plump and soften. (8+ hours)
02 Step
Recipe View **Morning Of (Preparation):** Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease three 1-pound coffee cans. Ensure to coat the bottom and sides to prevent sticking. (15 minutes)
03 Step
Recipe View In a large bowl, whisk together the flour, sugar, and salt until well combined. This ensures even distribution of the dry ingredients. (5 minutes)
04 Step
Recipe View Add the raisin mixture (including the soaking liquid) and the vegetable oil to the dry ingredients. Stir until just combined. Be careful not to overmix, as this can lead to a tough bread. The batter will be thick. (5 minutes)
05 Step
Recipe View Divide the batter evenly between the three prepared coffee cans. (2 minutes)
06 Step
Recipe View Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the bread comes out clean. Check for doneness at the 50-minute mark. (60 minutes)
07 Step
Recipe View Remove the cans from the oven and let them cool on their sides for at least 15 minutes. This helps loosen the bread from the cans. (15 minutes)
08 Step
Recipe View Once cooled slightly, gently tap the bottom of each can to release the bread. Slice and serve. Enjoy!
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RECIPE REVIEWS
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Vladimir Kris
Jun 15, 2025My bread was a little dry. Next time, I will try adding a bit more oil or soaking the raisins for a longer time.
Trenton Ratke
Jun 6, 2025I added walnuts to the batter, and it gave the bread a lovely crunch. Will definitely make this again!
Karli Marquardt
Apr 20, 2025A simple and satisfying recipe. The coffee cans are a great idea for shaping the bread.
Darryl Oconnell
Apr 3, 2025This recipe is amazing! The overnight soak makes the raisins so plump and juicy. Everyone loved it!
Adella Harvey
Mar 5, 2025I was skeptical about baking bread in coffee cans, but it turned out perfectly. So easy and delicious!