This recipe was clipped from Parade Magazine, not sure of the date but during WWII recipes for baking in jars and cans was popular since homemakers donated their metal baking tins to scrap metal drives (scrap metal was in great need during the war). This could be from that time but this method of baking breads and cakes (and sometimes mini-pies) remained a novelty over the next few decades.

COFFEE CAN BREAD

4 cups unsifted all-purpose flour, divided
1 pkg. active dry yeast
1/2 cup water
1/2 cup milk
1/2 cup butter or margarine
1/4 cup sugar
1 teaspoon salt
1/2 cup ground almonds
1/2 cup chopped raisins
2 eggs, slightly beaten
2 one-pound coffee cans

Mix 2 cups flour with yeast. Stir water, milk, butter, sugar and salt over low heat until butter melts. Cool for about 5 minutes; add to flour and yeast. Add remaining flour, nuts, fruit, and eggs. Dough will be stiff. Knead on a floured board until dough is smooth and elastic and raisins are well distributed throughout. Coat the inside of each coffee can, using a small amount of oil. Divide dough in half, place one half in each can; cover cans with plastic tops. Let rise in warm place (85°) until dough reaches to approximately one inch from top. Remove plastic tops; bake at 375° for about 35 minutes, or until top sounds hollow when tapped and cake tester comes out clean.

This bread can also be made using whole wheat flour for all or part of the white flour; molasses or brown sugar for the white sugar; any chopped, dried fruit in place of, or in addition to, the raisins.

TESTED IN PARADE’S KITCHEN