Margaret’s Raisin Bread Recipe

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margaret’s raisin bread
My fourth-grade teacher made this in 1-pound coffee cans as gifts for her children’s teachers back in the ’70s. I got her recipe for my mom. Mom still has it in her recipe file, handwritten by me.
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Servings
Ingredients
Servings
Ingredients
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Instructions
  1. Preheat the oven to 350°F. Prepare three 6 × 3 × 2-inch miniature loaf pans by greasing them and lining the bottoms with parchment paper (see Note).
  2. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool.
  3. In a medium mixing bowl, sift together the flour, sugar, and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the three pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for about 10 minutes, then turn out onto racks for cooling.
Recipe Notes

To bake in cans, heavily grease and flour the insides of three 16-ounce cans.

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