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Active Time
20 minutes
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Total Time
3 1/2 hours (includes baking and cooling time)
This dense quickbread is traditionally baked in empty coffee cans.
Ingredients
Makes 10 servings
Special Equipment
Step 1
Preheat oven to 350°F. Cut two 6" squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk and next 3 ingredients in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil). Whisk whole wheat flour and next 5 ingredients in a large bowl. Add milk mixture; whisk until smooth. Fold in raisins, if using. Divide batter between cans. Smooth tops.
Step 2
Cover cans with foil, butter side down. Secure foil with kitchen twine. Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3" up sides of cans.
Step 3
Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely. DO AHEAD:Bread can be made 3 days ahead. Wrap tightly in plastic; store at room temperature.
Step 4
Slice bread. Serve with soft butter.
Leave a Review
Reviews (5)
Back to TopThis was the trip down memory lane that I was looking for. Made it just as written and it was a hit! I used two 23 oz soup cans and they were not big enough. I filled both cans to the top and they overflowed quite a bit. Next time I will use 3 cans this size or find two larger cans.
bakingkim
Algonquin, IL
3/6/2017
I heard current coffee cans are lined with plastic instead of tin. Has anyone tried this in Pyrex or something else? I'm looking for suggestions. Thanks!
christine67
Denver, CO
7/6/2015
We loved this! I omitted the brown sugar and would again, was still gently sweet without it, and went well with a bowl of borscht. I will use sea salt in place of the kosher salt next time for a softer saltiness. Two steamed-pudding moulds worked great, and 1.5 hours was just right in my oven.
Anonymous
Minnesota
10/18/2014
I've been trying to find an authentic-tasting brownbread recipe for a long time, and this is it. This tasted just like the real thing--the fresh brown bread that my mother used to get at the Hampton, NH Depot bakery on Saturdays for the traditional New England Saturday supper of hot dogs, baked beans and freshly steamed brown bread. I used buttermilk instead of milk. I also used my crock pot on high and put the Bread & Cake pan for the crockpot into it with 3" of water in the bottom of the crock pot. It worked great. I think coffee cans could be used in a crock pot too, but I just didn't have any. The crock pot worked great. Yummy recipe!
esaltct
Hampton, NH
12/31/2012
这道菜是如此有趣!的preparation was easy except for the coffee can preparation. I used baker's joy instead of butter to grease the cans which simplified the process. Just be careful of what kind of can you choose. One of the cans had a lip on it so I had to use pliers to make it a smooth surface. I was so curious about this bread and it was delicious. You could taste the many different grains and the raisins added the best yummy taste. This is a great bread for the Thanksgiving season to remind us of our roots!
Anonymous
Schenectady ny
11/17/2012
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