Dutch Brown Bread

34
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"I received this recipe years ago from a friend, Gwen Dietmann, and it never fails to please those who have eaten it. It can be eaten warm or cold, with or without butter or cream cheese. The bread can be sliced and frozen with wax paper in between each slice."

Original recipe yields 34 servings
OK

Nutritional

  • Serving Size: 1 (36.4 g)
  • Calories 97.9
  • Total Fat - 3 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 13.3 mg
  • Sodium - 118.7 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 0.5 g
  • Sugars - 10.2 g
  • Protein - 1.2 g
  • Calcium - 6.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Combine the raisins, water, and baking soda and boil 3 minutes.

Step 2

Let cool, and then add the sugar, egg, butter, salt, vanilla, and flour and mix well.

Step 3

Bake in 4 #303 cans, greased well. Fill the cans about half full. Bake at 350' for 45-50 minutes.

Step 4

Let stand a few minutes, and the loaves will shrink and easily come out of the cans.

Tips & Variations


  • You need 4 #303 cans. Cans of this size aren't easy to find. The person who gave me this recipe also supplied me with the cans, which I still have. They are coffee cans but I do not know if they can be found any more. A #303 can holds 2 cups or 16-17 ounces. I have successfully cut this recipe in half--using only 2 #303 cans.

Related