The Best Boston Brown Bread Recipe
Moist, Lightly Sweet, Studded with Raisins
Boston brown bread is sweetened with molasses with raisins, and usually cooked in old coffee cans. This version swaps rye flour for all-purpose flour for a lighter texture. You're going to love it!
Since most of us don't have metal coffee cans lying around, this loaf gets steamed in a regular bread pan allowing for rectangular slices rather than rounds.
Here's what you'll need to make this traditional New England bread. See the next slide for amounts.
– 1/2 c
– 1/2 c fine
– 1/2 c
whole wheat flour
– 1 tsp
– 3/4 tsp
– 1 tsp
– 1 c
** – 1/2 c
– 1 1/2 c
: To keep the bread nice and moist, boil raisins in water or apple juice for 5 minutes. Drain and cool before adding to the batter.
Whisk dry ingredients. Combine buttermilk and molasses. Add drained raisins to dry. Pour in wet ingredients. Stir everything together.
Pan up the batter in a parchment-lined and buttered loaf pan, and carefully place it on a steamer rack in a pan of boiling water. Put the lid on, and watch the heat to keep the water at a low boil.
Steam for about 2 hours. You'll know it's done when you press on the top and it bounces back. The top may be a little moist, but it should not be sticky.
To heat slices for serving, fry them in a little butter. Serve traditionally with beans and franks, or enjoy it by itself with a cup of coffee.
The bittersweet flavor of molasses paired with sweet, juicy pops from the raisins is irresistible.
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See the next slide for more recipes featuring molasses.
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