Ingredients:
Night Before (or 6–8 hours before baking):
- 2 cups raisins (or mix with dried cranberries)
- 2 cups boiling water
- 4 teaspoons baking soda
Next Morning:
- 2 cups granulated sugar (or use cinnamon sugar for extra flavor)
- 1/4 cup vegetable or canola oil
- 1/2 teaspoon salt
- 4 cups all-purpose flour
Directions:
- Soak the raisins: Place raisins in a large heat-safe bowl (like Pyrex). Sprinkle baking soda over them. Pour boiling water over the mixture and stir until the baking soda dissolves. Cover and let it sit overnight or for at least 6–8 hours at room temperature.
- Preheat and prepare pans: The next day, preheat your oven to 350°F (175°C). Grease and flour three 1-pound metal coffee cans (or two standard loaf pans if that’s what you have).
- Mix the batter: To the soaked raisin mixture, add the sugar, salt, and oil. Stir well to combine. Gradually fold in the flour, one cup at a time. The dough will be thick—stir gently but thoroughly.
- Fill the cans or pans: Divide the batter evenly among the prepared coffee cans or loaf pans, filling each about halfway full.
- Bake: Place cans on a baking sheet for stability and bake for 60 to 75 minutes, or until a long skewer inserted into the center comes out clean. Ovens vary, so start checking at the 60-minute mark.
- Cool: Let the bread rest in the cans or pans for about 5 minutes before gently turning out onto a wire rack to cool completely.
Serving Tip: Absolutely divine sliced thick and served warm with butter or vegan spread. Also great toasted!
Nutritional Information:
Prep Time: 15 mins (plus soaking time) | Baking Time: 60–75 mins | Total Time: 8–9 hours (including soaking)
Calories per slice: ~220 | Servings: 24–30 slices (from 3 loaves)
