Hobo Bread

Hobo bread is a Depression-era quick bread that’s survived for a reason: it’s cheap, simple, and genuinely good. Raisins boiled in water create a sweet, sticky base that keeps the loaf moist for days. Baking soda stirred into the warm raisin water gives the bread its lift, and a sugar-and-nut topping baked on adds a sweet, crunchy crust.

There’s no butter or milk in this recipe. Oil and eggs handle all the fat and binding, which is how this bread got its name: you could make it with practically nothing on hand. The old-fashioned trick of baking it in empty tuna cans creates cute, round individual loaves that slice into perfect circles.

Let the boiled raisin mixture cool to lukewarm before adding the baking soda. Hot liquid activates the soda too fast and all that leavening power fizzes away before the batter even hits the oven.

Kitchen Tips

• Boil the raisins a full 10 minutes. This plumps them and creates a sweet cooking liquid that flavors the entire bread.
• Fill tuna cans or small loaf pans only halfway. The bread rises considerably and will overflow if overfilled.
• Test with a toothpick at 40 minutes. Smaller pans may need less time than full-size loaf pans.
• This bread keeps well wrapped in foil for several days and actually tastes better the next day.

Variations

• Spiced version: Add a teaspoon of cinnamon alongside the nutmeg for a warmer, spicier loaf.
• Dried cranberry swap: Replace half the raisins with dried cranberries for a tarter, more colorful bread.