Best Traditional Hobo Bread Recipes

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OLD-FASHIONED HOBO BREAD



Old-Fashioned Hobo Bread image

Provided by Farmers' Almanac Staff

Categories     Dessert

Number Of Ingredients 8

2 ½ cups leftover coffee
4 tsp baking soda
2 cups raisins
1 cup white sugar
1 cup brown sugar
4 cups flour, sifted
1 ½ cups chopped nuts
¼ teaspoon salt

Steps:

  • Directions:Bring coffee to a boil; remove from heat. Add baking soda and raisins. Cover and allow to stand overnight. In the morning, preheat oven to 325°F. Grease and flour three metal coffee cans (remove labels) and set aside. In a large bowl, add sugars, flour, nuts, and salt to coffee/raisin mixture. Mix well.Bake 65 minutes. Cool 15 minutes in cans before removing-remove by cutting open the other end and pushing the bread through. Slice and serve with cream cheese or butter. Makes 3 loaves.

TRADITIONAL HOBO BREAD



Traditional Hobo Bread image

Make and share this Traditional Hobo Bread recipe from Food.com.

Provided by Purr-fect baker

Categories     Quick Breads

Time 1h30m

Yield 2-3 loafs, 24-30 serving(s)

Number Of Ingredients 7

2 cups raisins
4 teaspoons baking soda
2 cups water
4 cups flour
2 cups sugar
1/4 cup cooking oil (canola)
1 teaspoon salt

Steps:

  • Place raisins in big mixing bowl. Sprinkle baking soda over raisins. Boil water, and pour water over baking soda. Stir if needed until baking soda is dissolved.
  • Let sit overnight, or 6 to 8 hours.
  • Then add flour, sugar, salt, oil, and stir.
  • Bake in 3 small metal coffee cans (12 - 16 oz) or 2 standard size loaf pans, well greased & floured. Pam / cooking spray works, but crisco & flour results in a better "crust" to the bread.
  • Bake at 350 degrees for 1 - 2 hours. Baking time varies depending on how light or dark the pans are, and whether you are using clear glass or dark metal. Start checking at 1 hour. Bread is done when a skewer poked through the bread comes out clear.

Nutrition Facts : Calories 196.5, Fat 2.5, SaturatedFat 0.3, Sodium 309.2, Carbohydrate 42.1, Fiber 1, Sugar 23.8, Protein 2.5

HOBO



Hobo image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

12 ounces country-style bulk sausage
1/2 cup chopped yellow onions
1/2 cup sliced fresh mushrooms
1/4 cup vegetable oil
3 cups fresh hash browns
6 large eggs, whisked together
1 cup shredded Cheddar

Steps:

  • In a large skillet over medium-high heat, brown the sausage. If desired, drain the fat.
  • Add the onions and mushrooms and cook until tender, then set aside in a separate bowl.
  • In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown, add the eggs, sausage and the mushroom mixture. Scramble together until desired consistency and top with the Cheddar.
  • Cover with a lid until the cheese melts and serve.

COFFEE CAN RAISIN BREAD



Coffee Can Raisin Bread image

Two kinds of raisins beautify this humble quick bread. This is an unusual bread baked in 3 coffee cans. It must be started the night before.

Provided by STELLASMOM

Categories     Quick Bread

Time 9h15m

Yield 15

Number Of Ingredients 8

1 cup raisins
1 cup golden raisins
4 teaspoons baking soda
2 cups boiling water
4 cups all-purpose flour
2 cups sugar
½ teaspoon salt
¼ cup vegetable oil

Steps:

  • Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
  • In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 69.6 g, Fat 4.1 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 416.3 mg, Sugar 39.8 g

HOBO BREAD



Hobo Bread image

Make and share this Hobo Bread recipe from Food.com.

Provided by Capncrunch

Categories     Quick Breads

Time 1h10m

Yield 4 loaves

Number Of Ingredients 12

2 cups golden white raisins
2 tablespoons butter
2 teaspoons baking soda
2 cups boiling water
2 eggs, well beaten
2 1/2 cups brown sugar
4 cups flour
1 cup chopped nuts
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon

Steps:

  • FOR PART ONE: Mix PART ONE ingredients in large mixing bowl and refrigerate overnight.
  • FOR PART TWO:.
  • Add remaining PART TWO ingredients to PART ONE.
  • Grease and flour 4 coffee cans.
  • Divide dough into the 4 cans.
  • Bake approximately 1 hr 10mins at 350 degrees.
  • Remove bread from cans immediately when done.

Nutrition Facts : Calories 1491.5, Fat 27.8, SaturatedFat 7.3, Cholesterol 121, Sodium 1291.9, Carbohydrate 296.6, Fiber 9.7, Sugar 177.8, Protein 24.4

MARION'S FAMOUS HOBO BREAD



Marion's Famous Hobo Bread image

Many years ago an dear elderly friend, Marion, gave this recipe "Hobo Bread" to me. She had baked it to bring to gatherings SO OFTEN, we would groan silently. She was such a wonderful baker, I guess we wanted DIFFERENT treats. I realized this was one of her easiest recipes and she usually had some frozen to pull out whenever...

Provided by Judy Wisenburn

Categories     Sweet Breads

Time 3h

Number Of Ingredients 7

2 C raisins
4 tsp baking soda
2 1/4 C boiling water
4 C flour
1 C dark brown sugar
1 C sugar
1/2 tsp salt and pepper

Steps:

  • 1. FIRST: SAVE 5 or 6 Cans. (Campbell's Chunky are about the size I use) WASH & DRY. This is a depression era recipe. Bread is baked in these cans!... NOTE: Be sure cans have old-fashioned bottoms. Don't use the type with rounded bottoms.) When ready to bake... Lightly oil cans. ( I pour in some oil, roll the cans to coat. To avoid having too much oil in can, I turn them upside down to drain a bit before filling with batter)
  • 2. In a large bowl place 2 C raisins and 4 teaspoons baking soda. Pour 2 1/4 C BOILING water over it and COVER. Soak for at least 2 hours or overnight.
  • 3. In another large bowl mix dry ingredients. POUR liquid into dry, mix well. Results thick, moist batter. If it is very stiff, add a liitle water at a time. Use caution to not make it soupy.
  • 4. I use a large scoop to evenly distribute batter into 5 or 6 cans. 1/2 to 2/3 full. Place on a cookie sheet or other pan to catch overflow. Bake 1 hour @ 350° Allow to cool. Gently shake cans to remove bread. If it has baked over sides, you can carefully loosen with a knife. Or just break off the "volcanic batter!" Haha! If you have a lot of this next time use more cans..not filling as high. Smaller cans result in more volcanic results, which are not pretty...but still taste good. If seems stuck in can, you could also use a can opener on bottom to push bread out. Slice very thin. Spread softened cream cheese, top with another slice. Cut in two. 2 or 3 cans makes nice plate to share. Freeze the rest or give as gifts. Hope you enjoy as we have!

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