Bread in a Can

After making coffee can bread recently, I thought that I could recreate the same idea using soup cans.  Upon having success, Olivia and I set out to make several recipes as a thank for her teachers this spring. 

We made each teacher her own individual miniature loaf of "bread in a can."  I was so pleased with the way they turned out. 

We began by collecting our cleaned soup and vegetable tin cans, left over from our May Day Flower Can Vases project.  Then, we made Banana Bread batter.  Here's the recipe we used:

Banana Bread

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup butter

¾ cup brown sugar or turbinado sugar

2 eggs, beaten

1 teaspoon vanilla

2 1/3 cup mashed bananas

Preheat oven to 350°.  Lightly grease 4 soup or vegetable tin cans with cooking spray.  In a large bowl combine flour, baking soda, and salt; stir.  In a separate bowl, cream together butter and brown sugar.  Stir in eggs, vanilla, and mashed bananas until well blended.  Stir banana mixture into flour mixture, until just moistened.  Pour batter evenly into 4 greased soup or vegetable tin cans.  Bake for 30-35 minutes or until skewer inserted in middle comes out clean.  Allow bread to cool in cans.  After cooling, pour bread out of the can, slice, smear with butter (definitely recommended J), eat, and enjoy.  Or wrap and give away.  (If not giving away the same day as having baked, you will need to store in a sealed container or bag in the refrigerator to maintain freshness.  Can store up to 3 days in refrigerator or 2 weeks in the freezer.  If placing in freezer, take bread out of can to freeze and return to cleaned can when presenting.)

  

 

Once baked and cooled, the individual loaves received a piece of Saran Wrap over the top and a bright ribbon tied into a simple knot bow.  Next, I tucked a tea bag under the bow to accompany each small loaf of "bread in a can." 

 

 

Finally, Olivia made note cards in the shape of a spring flower for each can.  The cards read:  "Happy Spring!  Enjoy a cup of tea with your banana bread while admiring the beautiful spring flowers."

 

These individual loaves of "Bread in a Can" could be made for so many different occasions.  As mentioned already, they make lovely spring time happys, but they could also be made for teachers for the end of the school year, a friend who is under-the-weather, or Dad on Father's Day.

 

"Bread in a Can" is a fun thing!

Comments

[meaghan (chic cookies)]

I love it! Thanks for sharing. I posted a link on edible crafts (ediblecrafts.craftgossip.com)

[Megan]

What a fun idea! I will definitely be borrowing this. Does any bread recipe work, or does it have to be a certain kind to work in a can? Thanks for sharing!

[Lyn]

Looks like the answer to types of presents for my staff!
Thanks for sharing.

[Amber]

wow this is so awesome... and very eco friendly! :)

[Christy]

Oh my! This is absolutely adorable! I'm definitely keeping this file. I'll let you know when I try them out. I LOVE...LOVE the ribbon. Now I'm off to explore the rest of your blog. :O)

[katherinemarie]

INCREDIBLE idea!!!! Adorable, fun, yummy, creative... the perfect gift!!!!

[Emily Cross]

What a darling idea! Thanks for sharing.

[Stefanie]

What a great way to recycle tin cans! I've used tin cans to make panettone at Christmas and also used little terracotta flower pots to make popovers.

[Tena Perry]

I have also used wide-mouthed canning jars to bake banana-nut bread in. After baking, let cool, then you can put a pretty round fabric covering cut with pinking shears on the lid and the ring over that. We also made these to give to visitors at my church. These are very sterile.

[Mira]

How do you eat them? With a fork straight from the tin?

[In Katrina's Kitchen]

This is SO happening in my kitchen. It's brilliant.

[Marcie]

Thanks for the great idea! Since I read your post, I've successfully made banana bread, pumpkin bread, almond poppy seed bread and apple bread in soup cans. I use PAM baking spray to spray the cans, and I haven't had any problems getting the bread to come out of the cans. I think this would work with any quick bread, as long as you reduce the baking time to 30 - 35 minutes. The only problem is that it's hard to do a drizzle or a glaze because the top of the bread is so small.

Oh, and to Beth's comment, when the food is originally canned, the can and food are subjected to pretty high temperatures for a pretty long time. I wouldn't think there would be any issues with the cans in a 350 degree oven for 30 minutes.

[Stitchin' Time]

Sounds like a great idea and after I try Orange Quick Bread I'm going to have a try at light fruit cake for Christmas gifts :).
Cheers,
Robyn

[Sam]

thanks heaps for this tutorial. what an awesome idea! i've got HEAPS of cans piled up as i know there'll be of use one day!
oh i love it! thanks again!!

[phyllis spaw]

What a clever,cute idea!
Phyllis Spaw designs

[Csmdsn]

fabulous!

[S]

How much do u fill the can with? Do u fill it half way with the mixture?

[hotel sur paris]

fabulous!
+1

[Pv8580]

What a neat idea, even if I only get to use the old can once or twice, I'm going to have to try this. Can a recipe be adapted to make small loaves on bread for individual use say at a dinner party for soup, or with garlic? served with pasta?

[Sitka Alaska Fishing Charters]

I loved this. I usually make this with tea in the evenings. I could make one big cake in a 1 pound coffee can but, I like making 3 because then I have one to serve, one to freeze and one to give as a gift.