Tin Can Raisin Bread

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a clean, empty tin can (such as a large coffee can) and set it aside.

2. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well to ensure all the dry ingredients are evenly incorporated.

3. In a separate bowl, whisk together the vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth.

4. Slowly pour the wet ingredients into the dry ingredients, stirring gently to combine. Be careful not to overmix; a few lumps are okay.

5. Fold in the raisins gently, making sure they are evenly distributed throughout the batter.

6. Carefully pour the batter into the prepared tin can, filling it about two-thirds full to allow room for rising.

7. Place the tin can on a baking sheet and transfer it to the preheated oven. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

8. Once baked, remove the tin can from the oven and let the bread cool in the can for about 10-15 minutes.

9. Gently run a knife around the edges of the bread to loosen it from the can, then carefully slide it out. Allow the bread to cool completely on a wire rack before slicing and serving.

10. Enjoy your Tin Can Raisin Bread warm with a slather of butter or a drizzle of honey, or use it to make delicious toast for breakfast the next day.