This is the first quickbread that I made in a soup can, but since then I often use soup cans even when the recipe doesn’t call for it. Soup cans are a great way of making round quickbread loaves, smaller than the average slice from a normal loaf pan and perfectly suited for more varied usages such as sandwiches or other creations with a slice of bread as the base.
This particular soup can bread is not just the first, it remains my favorite. Saffron and almond is a wonderful flavor.
If you enjoy it you’ll need to start collecting soup cans whose lip does not block the bread from coming out when it’s done. There appear to be multiple methods of putting lids on soup cans, one of which results in an inner overhang, which blocks the bread, and one of which that results in a smooth side, which is what you want.
Don’t make cooking a science. Adapt it as an art. — Vrest Orton (Cooking with Wholegrains)