Preheat oven to 325°F. Grease three 1 lb. coffee cans
liberally. Start a very large stock/soup
pot of water to boil on stove. Heat enough water in the pot so when you put the
batter filled cans in the pot there is enough water to come half way up the
cans. If you are using one large pot make sure there is enough room and the
cans are not crowded.
Mix dry ingredients together. Add molasses and milk, blend
well. Add fruit and nuts if desired. Spoon the batter into prepared cans,
filling 2/3 full. Cover tightly with aluminum foil. Secure with string if
needed. Place batter filled cans in the
pot of boiling water, making sure water goes at least half way up the side of
the can. Place pot in preheated oven and allow to steam for 2 hours. Check the
water level after 1 hour. Add more boiling water as needed. After 2 hours check
bread for doneness by sticking a skewer into the bread; it will come out clean
when done. Remove bread from oven, remove foil and cool on a wire rack for 1
hour before unmolding.
NOTE: This bread
freezes great. Thaw before serving.
3 loaves 8-10 slices per loaf
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