Canned Rasin Bread

5.0/5 rating (2 votes)
Canned Rasin Bread

I was watching the food network and caught this recipe.  I had the large 28 ounce cans from sauce and changed the recipe a little to accommodate the larger cans and make them more of an adult bread. 

From Cindy!  I don't like to open a package for just a portion of the ingredients.  Therefore I also wanted to use the entire container of raisins!


  • 2 cups boiling water
  • 1 (12 ounce) container rasins
  • 1/4 cup baking soda
  • 2 cups coconut sugar
  • 1 teaspoon kosher salt
  • 2 cups bran cereal, crushed (in a baggie)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • Coconut oil, melted
  • 2 (28 ounce) cans and 1 (15 ounce) can


  1. Preheat oven to 350 degrees F.

  2. Heavily grease 2 (28 cans) and 1 (15 ounce) can - I used coconut oil.

  3. Add water to a large microwave safe measuring glass.  Heat until water boils in the microwave (2-3 minutes).  Add raising and baking soda in a large bowl.  Pour boiling water over raisins.  Set aside and let cool. 

  4. In a mixing bowl sift flour, sugar and salt then stir together.  Add in crumbled bran flakes and combine. Make a hole in the middle of the flour and add in eggs and oil.  Whisk into the flour then pour in raisins and water.  Stir until smooth.

  5. Divide the batter filling about three-quarters of the way up in each of the cans. Bake on the lowest rack for about 40 minutes or until a toothpick inserted in the center comes out clean.

  6. Cool for about 10-12 minutes then run a butter knife along the sides of the can to remove.


    PS:  I love to spread cream cheese on this bread while it's warm!

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