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Mary Ann's Canned Brown (Raisin) Bread

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“This delicious recipe was shared with me by a dear friend of my parents, Mary Ann. This has been a staple "gift bread" for her that is well known among her friends as a delicious treat she frequently shares. It is a moist, rich, muffin-textured bread that has a lovely unusual flavor. Great as a sweet breakfast bread or at tea-time.”
12hrs 15mins
6 cans

Ingredients Nutrition


  1. Mix hot coffee, butter, and baking soda in bowl (the coffee should be hot enough to melt the butter).
  2. Once the butter has melted, stir the raisins into the mixture.
  3. Cover and let soak overnight.
  4. The next morning, preheat oven to 250 degrees.
  5. Cream eggs, sugar, salt, cinnamon, nutmeg, and vanilla in a mixer.
  6. Blend in the liquid from the raisin bowl (but not the raisins yet - they'll get crushed in the mixer if you add them now).
  7. Mix in the flour 1 cup at a time scraping the sides as necessary.
  8. Finally, stir in the raisins.
  9. Spray cooking spray into 6 empty and cleaned 12 oz vegetable cans (green bean cans work well) - don't forget to take the label off too!
  10. Fill cans 2/3 full and set them on a cookie sheet in the oven.
  11. Cook for 1.5 to 2 hours.
  12. Enjoy!

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