Total:
1 hr 10 min
Active:
15 min
Yield:
3 mini loaves
Level:
Easy
Total:
1 hr 10 min
Active:
15 min
Yield:
3 mini loaves
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Heavily grease and flour the insides of three empty 15-ounce cans.

In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool.

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 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!

IDEAS YOU'LL LOVE

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Garlic Bread

Recipe courtesy of Rachael Ray

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Banana Nut Bread

Recipe courtesy of Kathleen Daelemans

Roasted Garlic Bread

Recipe courtesy of Jamie Deen

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Classic Banana Bread

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking