Hobo Bread
Yield
1 loafPrep
20 minCook
45 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
raisins, seedless
|
|
| 1 | cup |
water
boiling |
|
| 4 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
raisins, seedless
|
|
| 237 | ml |
water
boiling |
|
| 2E+1 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
vegetable oil
|
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Topping: Mix ¼ cup sugar and ¼ cup finely chopped nuts together and set aside.
Bring raisins and water to boiling point; boil for 10 minutes in 3½ quart pan.
Cook to lukewarm.
Add soda and stir.
Add other ingrediants and mix well.
Pour into 3½ x 3½ greased and floured loaf pans.
Sprinkle with topping.
Bake 350℉ (180℃) F for 40 to 45 minutes.
If you use the tuna cans, fill them about half full.
