Hobo Bread Like Greenfield Village

Moist raisin and nut quick bread baked in cans.

hobo bread recipe

Hobo Bread Recipe

I can’t guarantee that this is their recipe but I will tell you it is from one of their old newsletters years ago. I love that you bake this bread in cans, so start saving them if you want to do the same. Plain tin ones are best and if you don’t have any mini bread pans work also. Every time I make these, I always think just what happens if they won’t come out?

Now I have been making this bread for say over 20 years so you would think by now I would be over that. Nope, as I popped these in the oven the other day I immediately thought what if they don’t come out? They have yet to stay in the can. This bread would make great gifts during the holidays. Tie a pretty ribbon on them and wrap in plastic wrap so that they stay fresh.

One of the key things with this bread is soaking the raisins. Don’t start the recipe until the raisins and water have cooled back to room temperature.


Don’t forget to follow me on Facebook, Pinterest – Love those Pins! or Google+ – Love those shares!

4.3 from 3 reviews
Hobo Bread Like Greenfield Village
Prep time: 
Cook time: 
Total time: 
Serves: 6 cans
Moist raisin and nut quick bread baked in cans.
  • 2 cups raisins
  • 1 1/2 cups boiling water
  • 4 teaspoons baking soda
  • 4 Tablespoons butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 3/4 cups walnuts (I didn't use)
  • 4 cups flour
  1. Pour boiling water over raisins; let cool.
  2. Stir in soda and other ingredients.
  3. Fill 6 or 7 greased and floured soup cans to half full. (I do mine at 2/3rds.)
  4. Bake at 350°F. for about 45 minutes. Cool and remove from cans.
  5. http://razzledazzlerecipes.com Restaurant Recipes area



  1. says

    Dear Mary Ellen, I love the idea of baking in can. How creative. Nut and raisin bread is delicious…I haven’t had it in ages. Stopping by from Foodie Friends Friday and now following. Stop by soon because I’m hosting a giveaway this weekend and would love for you to be a part of it! Blessings, Catherine

    • Mary Ellen says

      Thanks for the invite Catherine! I would love to stop over. I think you just need to be sure they are the tin cans, not the lined ones.

  2. says

    Another things new to me. To me, it is really something that I have never thought of. Sorry for my ignorance but is there any reasons that they used the can for bread proofing? Thanks for joining 4 seasons blog hop. Pin in the Group’s board.

    • Mary Ellen says

      You are using the can to bake it in. This is an old recipe, maybe made by a campfire or something like that and after they used what was in the can they reused it to bake in. This is a quick bread, no yeast so it doesn’t need to proof, only yeast breads need to proof. If I didn’t explain it well enough Kenneth email me and I will try to explain better.

  3. Ray says

    Was just at the Village yesterday, and came away desperate to find a recipe to replicate their delicious hobo bread. Whipped up a loaf of this recipe today, and this is it! So excited to have found this. Thank you!!

  4. mary naz says

    I am curious how long this would stand. I’m thinking of taking it on a camping trip — leaving it in the can for better traveling!

  5. Jayne Hayden says

    My mother made this bread as gifts for YEARS, and all our family and friends were sad when she couldn’t make it anymore! (You have to admit- that batter/dough is hard to mix when it’s all together!) I wanted to make some last year, but her stock of cans had rusted :( Well, my daughters and I are gong to try again this year!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.