Recycle those soup cans.
How many things can you remember doing with a soup can or for that fact any can.
Did you ever tie strings on them and use them for mini stilts to walk on? I did. Did you ever connect two cans with waxed twine and use them for walkie talkies? My twin sister and I did. Did you use them to hold your marbles or Jacks or even use them to plant flowers in? AND, who doesn’t remember playing kick the can out on a dark street on a hot summer’s night until our mother’s called us home.
Here’s a new use for the can if you haven’t already tried this. I’m making chocolate raspberry loaf in a soup can. I recently had a pumpkin soup can bread in a restaurant in Austin and thought that it was so cute and just couldn’t wait until fall to make it since I always think of pumpkin bread when the leaves start to fall and there’s a chill in the air. The chill in the air in Texas might not come until sometime in December. So I started getting anxious to try some kind of bread in these soup cans I have been saving. I’m sure you could make any quick bread recipe in the cans but I had everything needed for this bread, so chocolate raspberry bread it was going to be. I also noticed that Campbell’s soup cans have a little lip on the inside which might prevent the bread from sliding out whereas the store brand did not have that lip. I think a tuna can would make a cute can of bread or even a mandarin orange or mushroom can would make an individual loaf for each person.
BLAST FROM THE PAST — Garden Vegetable Terrine has been one of my favorite recipes that I make for parties I cater. I finally gave up the recipe a couple of years ago. If you haven’t tried it, you should. If you have tried it, please leave a comment.
Stir the eggs, milk, melted butter and the raspberry jam together.
Mix together the dry ingredients, chocolate chips and toasted chopped walnuts.
Fill the sprayed cans about 2/3 full.
Cool for about 10 minutes before removing from cans.
Chocolate Raspberry Soup Can Bread
1 c. semisweet chocolate chips
4 Tbsp. butter, melted**
2 c. flour
1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 c. toasted finely chopped walnuts
3/4 c. milk
1/2 c. raspberry jam
1 tsp. vanilla extract
Preheat oven to 350°. Spray your cans with nonstick cooking spray (or your loaf pan).
Combine the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Add in the walnuts; stir well. Lightly beat eggs in medium bowl with wire whisk. Add milk, jam, melted butter, and vanilla. Beat until well blended. Add chocolate and milk mixtures to flour mixture. Stir just until moistened. Pour into prepared pan. Bake 50-60 minutes or until toothpick inserted into center comes out clean. Cool on rack for 10 minutes, remove from cans and cool completely on wire rack.
**Note: I didn’t have the directions clear on the butter and chocolate. I melted the butter and then added that along with the other ingredients. I think another way of doing this would be to melt the chocolate and the butter together and then add to the bread. This would make a chocolate loaf instead of one that is studded with chocolate chips.