Hobo Bread

Hobo bread originally was a simple bread made without eggs, baked over a campfire in a tin can. Since beans were a staple of most hobos during the Depression, it made sense that they reused the empty cans for heating meals, water for coffee, and making breads like this one. Of course, since I was fresh out of campfires, I used my oven and a loaf pan. This version is made with raisins, walnuts, and molasses, and because I was feeling fancy – a glaze drizzled over the loaf. 

• 1 cup raisins
• 1 cup boiling water
• 2 cups flour
• 3/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 3 tablespoons butter, melted
• 1 tablespoon molasses
• 1/2 cup walnuts, chopped
• 1/2 cup confectioners sugar
• 1 tablespoon milk

1. Soak the raisins in the boiling water for an hour.
2. Preheat oven to 350º, spray a 9″ x 5″ loaf pan with cooking spray, set aside.
3. In a large bowl, whisk the flour, granulated sugar, salt, and baking soda. Add the raisins AND the water they’ve been soaking in, vanilla, butter, and molasses, stir with a wooden spoon to combine. Fold in the walnuts.
4. Pour batter into pan, and spread with a rubber spatula. Bake for 45 to 50 minutes, test with a toothpick. Let cool in pan for 15 minutes, then turn out on to a wire rack.
5. Whisk confectioners sugar and milk in a measuring cup, and drizzle over cooled bread.