Tin Can Bread
Tin Can Bread is a moist, flavorful quick bread packed with dried apricots, raisins, and a hint of orange peel. Its sweet and tangy taste makes it perfect for breakfast, snack, or dessert. The bread's hearty texture and fruity punch appeal to those seeking a comforting homemade treat.
Ingredients
- 1 1/2 cups apricot nectar ⓘ
- 1/3 cup raisins ⓘ
- 2 3/4 cups plain flour ⓘ
- 1/3 cup milk ⓘ
- 1/2 cup nuts ⓘ
- 1 teaspoon salt ⓘ
- 1 tablespoon salad oil or shortening ⓘ
- 1 1/2 cups dried apricots, cut ⓘ
- 1/2 tablespoon dehydrated orange peel or 1 tablespoon fresh orange peel ⓘ
- 2 teaspoons baking soda ⓘ
- 1 cup sugar ⓘ
- 1 egg ⓘ
Instructions
- Grease and flour three 1-pound coffee cans.
- Mix apricot nectar, apricots, raisins, and orange peel in a saucepan.
- Simmer for 5 minutes and set aside to cool.
- Combine dry ingredients: flour, sugar, salt, and baking soda in a large bowl.
- In a separate bowl, beat the egg and add milk and salad oil or shortening.
- Add the cooled fruit mixture to the wet ingredients and stir to combine.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter evenly into the prepared coffee cans.
- Bake at 350°F (175°C) for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool slightly before removing from cans and serving.
Tips & Substitutions
To enhance the flavor, consider using a mix of nuts or adding spices like cinnamon or nutmeg. If apricot nectar is unavailable, peach or mango nectar can work as suitable substitutes. For a vegan version, replace the egg with a flaxseed meal mixed with water. Be careful not to overmix the batter, as this can lead to a dense loaf.
Serving Suggestions
This Tin Can Bread is delicious served warm with a spread of butter or cream cheese. It pairs beautifully with Creamy Fruit Pie for dessert or as a sweet breakfast alongside coffee. Consider adding a side of fresh fruit or yogurt to complement its flavors, making it a wholesome snack or brunch option.
Storage & Reheating
Allow the bread to cool completely before storing it in an airtight container at room temperature. It can also be refrigerated for longer freshness. To reheat, slice and warm in a toaster or microwave briefly for a soft texture. Enjoy within a week for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Tin Can Bread contains roughly 685 calories, with 5g protein, 59g carbohydrates, and 50g fat. It is a good source of potassium (11% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1447mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of dried fruit?
Yes, you can substitute raisins with other dried fruits like cranberries, cherries, or figs. Just keep the total dried fruit quantity the same to maintain moisture levels in the bread.
What can I do if I don’t have coffee cans?
If you don't have coffee cans, use a standard loaf pan or muffin tins. Adjust the baking time accordingly; muffins will bake faster, around 20-25 minutes, while a loaf may take longer.
Is it possible to freeze this bread?
Absolutely! Once completely cooled, wrap the bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator before serving or warm in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).