HOBO BREAD, OLD FASHIONED RECIPE

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Hobo Bread has been around for years.  It is an old fashioned recipes that dates back as far as the pioneers.  There are hundreds of different versions of hobo bread around.  A lot of recipes for this bread call for soaking the raisins overnight with the soda and making this bread in coffee cans.  I don’t have time for all that!  This is my recipe that works great for me and my family loves it.  Slather this bread with some butter while it’s warm, serve with coffee, tea or milk for a delicious treat anytime.  You can add spices, nuts, fruits or whatever you like to this bread.  Very few recipes for hobo bread contain eggs and I don’t put them in this one.  The bread holds together fine without the eggs.  You can reheat it and this bread keeps well in a cool spot or refrigerated.  I have not tried doubling the recipe but feel you could if you wanted to make an extra loaf for a friend.

1 cup raisins

1 cup boiling water

2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon vanilla extract

3 tablespoons melted butter

1/2 cup broken pecans or walnuts

Soak raisins in boiling water for one hour.  Do not pour off extra water.  Whisk together flour, sugar, salt, baking soda in a large bowl.  Pour in soaked raisins with extra water, vanilla extract and butter.  Mix with a spoon.  Fold in nuts.  Spray a 9 x 5 loaf pan with cooking spray.  Spread dough in pan.  Bake in preheated 350 degree oven for 45 to 50 minutes or until center tests done. Remove from oven and cool in pan for 10 minutes before removing.  You could add a powdered sugar glaze to this bread if desired.  Makes 1 loaf.  Enjoy!

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6 Comments

  1. Do you think you could use dried cranberries instead of raisins? We’re not much for raisins around here. Thanks. Enjoy your recipes!

  2. Nadine B Osborne says:

    I made the Hobo Bread this afternoon. It’s so good!
    When I make a new recipe, I like to make it just as it’s written, but I wanted to make two loaves so I’d have one for a church dinner, I doubled the recipe. I didn’t have quite enough raisins so I used a few chopped dates.
    Thank you for this recipe, I know I’ll make it often.

    • The Southern Lady says:

      I’m so glad you enjoyed the recipe Nadine. Thank you for taking the time to let me know! Have a wonderful weekend.

  3. kaytee roman says:

    why is it called a HOBO bread

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