Preheat & Prep:
Preheat oven to 350°F (175°C).
Generously grease 4-5 (15 oz.) clean cans or a 9×5-inch loaf pan with non-stick spray.
Plump the Raisins:
Place raisins in a bowl and pour boiling water over them. Let soak for 10 minutes, then drain.
Mix Dry Ingredients:
In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, and salt.
Combine Wet Ingredients:
In another bowl, whisk baking soda into buttermilk, then stir in molasses and egg.
Combine Batter:
Pour wet ingredients into dry ingredients and mix until just combined.
Gently fold in plumped raisins.
Fill & Bake:
Pour batter into prepared cans or loaf pan, filling only halfway. Tap gently to remove air bubbles.
Place cans on a baking sheet. (Optional: Cover with a second baking sheet to prevent over-rising.)
Bake for 50 minutes, then remove the top sheet (if using) and bake 10 more minutes, or until a toothpick comes out clean.
Cool & Serve:
Let cool 5 minutes, then run a knife around the edges and gently remove from cans/pan.
Transfer to a wire rack to cool completely.
Slice and serve with butter or cream cheese.
Enjoy this classic, slightly sweet, and hearty brown bread! 🍞
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