HOBO BREAD, OLD FASHIONED RECIPE

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

Old Fashioned Hobo Bread - The Southern Lady Cooks

Hobo Bread has been around for years.  It is an old fashioned recipe 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.  You might also like our recipe for pumpkin banana muffins.

Hobo bread dates back to the pioneers.

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!

Old-Fashioned Hobo Bread - The Southern Lady Cooks

Hobo Bread
Prep Time
1 hr 15 mins
Cook Time
50 mins
Total Time
2 hrs 5 mins
 

This is an old fashioned recipe that goes back to the pioneers! Easy to make and absolutely delicious. Great reviews!

Course: bread
Cuisine: American, southern
Keyword: hobo bread, old fashioned bread recipe
Servings: 1 loaf
Author: The Southern Lady Cooks
Ingredients
  • 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
Instructions
  1. 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
  2. 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

Don’t Forget to Pin Hobo Bread!  Old-Fashioned Hobo Bread - The Southern Lady Cooks

Follow us on Instagram.

You can “share” with friends by clicking on the Pinterest, Twitter or Facebook icons below.  Click on the green icon below with the picture of a computer to print this recipe.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

33 Comments

  1. Hey, Just finished trying to bake a second loaf after first failed. I followed the directions exactly as printed. The bread sunk in the middle, was bitter to taste, and was not done in the middle but beginning to burn on edges. Baked for 60 minutes. I have a thermometer in oven and know the temperature was correct. I do not live in a high altitude area. What did I do wrong? So wanted to be successful after all these wonderful reviews. Maybe I’m just not meant to be a baker!

    • The Southern Lady says:

      Hi Jane, If you have made it twice with no success, I am almost afraid to advise you. I used a glass pan. I don’t know if that would make a difference. I looked on the internet and found this site with some tips you might read. I would probably not try again but find another recipe. lol. but if you want you can read these tips I found on the internet and see if they help you. So sorry, the recipe is not working for you. Click here for the info. http://www.spokesman.com/stories/2009/aug/05/fine-cooking-offers-tips-to-avoid-sunken-quick/

      • Thank you for taking the time to reply to my text. Thanks for the tip site. I’m saving it to favorites for future reference. I did use a metal pan so maybe I’ll try a glass one. Thank you again.

  2. Could use oj or some other fruit juice to sub for part water? Or more flavor?

  3. Hi, I tried this for Thanksgiving. It was yummy. I was nervous because the batter was to thick. My mom and aunt remembered having this kind of bread with their Grandmother made it. I am off to try your Cinnamon Bread next. Thank you…

  4. The Southern Lady says:

    I’m sorry this recipe didn’t work out for you. If you read the comments you will see others have had success with this recipe and love it. Not every recipe works for all people.

  5. My dough is too thick, definitely not enough liquid to even mix all of the dry ingredients. Is there supposed to be more water added?

  6. Could I use whole wheat flour?

  7. Do you boil the water with the raisins in it the entire hour? I wasn’t sure if I was just supposed to boil water, take it off the stove and then let raisins soak. Forgive me if it’s a silly question ‍♀️

    • The Southern Lady says:

      You bring the water to a boil, remove water from stove and add raisins and let them soak for one hour. Don’t ever hesitate to ask us Crystal if you are unsure. Hope you enjoy the recipe and have a great week ahead.

  8. This recipe has no eggs?

    • The Southern Lady says:

      That’s true, Vicki. It says above the recipe that I don’t use eggs in the recipe. Feel free to always ask if you are not sure, though.

  9. Can you make it in a cast iron skillet?

  10. This is a lot like my mother’s Poor Man’s Cake. I would also add cinnamon and nutmeg The cake has no nuts, but they can be added. Mom ripped her cake with colored jimmies or sprinkles before baking You could do that with this, too. I plan to. And it’s Hobo for the same reason it’s Poor Man. No expensive ingredients like lard, eggs or milk. From the Depression.

  11. This is terrible . Your bread was soooooo amazing that I cannot control myself from eating it, I can’t stop thinking about it. It’s that good. Thanks for sharing.

  12. Is this batter supposed to be thick

  13. mary sargent says:

    I made this bread, out of this world delicious, my family loved it, asking for more, I put cinnamon, nutmeg and a touch of allspice, soooo good!!!

    • The Southern Lady says:

      So glad you and your family enjoyed this recipe. Thank you so much for letting me know! Have a wonderful week.

  14. Do I add the entire cup of water that the raisins were soaked in?

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

  16. 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.

  17. kaytee roman says:

    why is it called a HOBO bread

Leave a Reply

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

*