Step 1

Preheat oven to 350º F and, if using (cleaned) cans, generously spray 4-5 (15 oz.) cans with non-stick spray. If not using cans, use a greased 9x5-inch loaf pan.

Step 2

Place raisins in a medium bowl and top with boiling water. Let sit for 10 minutes, or until puffed up.

Step 3

Combine wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Beat in egg.

Step 4

In a separate bowl, whisk baking soda into buttermilk, then stir in molasses.

Step 5

Fold wet ingredients into the dry ingredients, mixing until just incorporated, then fold in plumped up raisins.

Step 6

Pour batter into greased cans, filling them only 1/2 full. Tap cans on counter to remove any air bubbles.

Step 7

Place cans on a baking sheet, then (optional:) place a second baking sheet on top of the cans (to prevent the bread from baking too high).

Step 8

Place baking sheet(s) in oven and bake for 50 minutes.

Step 9

Remove top baking sheet and cook for another 10 minutes, or until toothpick inserted in center comes out clean.

Step 10

Remove from oven and use a knife to cut around edges of cans. Gently take loaf out of cans and let cool on a wire rack.

Step 11

Serve with butter or cream cheese and enjoy!