Boston Brown Bread Recipe

5 1 1
Publisher Photo

Boston Brown Bread Recipe

Read Reviews
5 1 1
Publisher Photo
Baking this bread in coffee cans lends to its interesting shape. At Christmas, I often make gift boxes for friends and family featuring this bread and various spreads.
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 80 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 80 min. + cooling

Ingredients

  • 2 eggs
  • 2 cups packed brown sugar
  • 1 cup molasses
  • 4 cups buttermilk
  • 4 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 cup raisins
  • 1 cup chopped walnuts
  • Butter or cream cheese, optional

Directions

In a large bowl, beat eggs and brown sugar. Add molasses and buttermilk; mix well. Combine the flours, salt and baking soda; stir into egg mixture just until moistened. Fold in raisins and walnuts.
Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with butter or cream cheese if desired. Yield: 2 loaves.
Originally published as Boston Brown Bread in Best of Country Breads 2000, p26

Nutritional Facts

1 slice: 212 calories, 3g fat (0 saturated fat), 15mg cholesterol, 273mg sodium, 43g carbohydrate (24g sugars, 2g fiber), 5g protein.

  • 2 eggs
  • 2 cups packed brown sugar
  • 1 cup molasses
  • 4 cups buttermilk
  • 4 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 cup raisins
  • 1 cup chopped walnuts
  • Butter or cream cheese, optional
  1. In a large bowl, beat eggs and brown sugar. Add molasses and buttermilk; mix well. Combine the flours, salt and baking soda; stir into egg mixture just until moistened. Fold in raisins and walnuts.
  2. Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with butter or cream cheese if desired. Yield: 2 loaves.
Originally published as Boston Brown Bread in Best of Country Breads 2000, p26

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kdarden@tampabay.rr.com User ID: 3809300 89098
Reviewed Sep. 21, 2012

"I have baked this recipe twice using 4 15oz coffee cans. Following the directions exactly and baking for 75 minutes I have 4 beautiful traditional loaves to slice for covered dish dinners or home consumption. Absolutely delicious."

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