Mom's Brown Bread Recipe

5 1 1
Mom's Brown Bread Recipe
Mom's Brown Bread Recipe photo by Taste of Home
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Mom's Brown Bread Recipe

Read Reviews
5 1 1
Publisher Photo
For years I looked for the perfect brown bread recipe—one that tasted just like the bread we enjoyed as children. My searching paid off when I found this recipe. Now it isn't a holiday celebration without Mom's Brown Bread!
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 cup water
  • 1-1/4 cups raisins
  • 3 tablespoons butter
  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Directions

In a small saucepan, bring water to a boil. Add the raisins and butter; remove from the heat. In a large bowl, combine the flour, sugar, eggs, baking soda, vanilla and salt; stir into raisin mixture.
Grease three 16-oz. vegetable or fruit cans. Divide batter between cans and place on a baking sheet. Bake at 350° for 35-40 minutes or until breads test done. Let stand 5 minutes before removing from cans. If necessary, remove bottom of cans and push breads through. Cool on a wire rack. Yield: 3 loaves.
If Cooking for Two: Breads may be frozen to enjoy for months to come.
Originally published as Mom's Brown Bread in Reminisce November/December 1991, p37

Nutritional Facts

8 each: 107 calories, 2g fat (1g saturated fat), 22mg cholesterol, 149mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 1 cup water
  • 1-1/4 cups raisins
  • 3 tablespoons butter
  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  1. In a small saucepan, bring water to a boil. Add the raisins and butter; remove from the heat. In a large bowl, combine the flour, sugar, eggs, baking soda, vanilla and salt; stir into raisin mixture.
  2. Grease three 16-oz. vegetable or fruit cans. Divide batter between cans and place on a baking sheet. Bake at 350° for 35-40 minutes or until breads test done. Let stand 5 minutes before removing from cans. If necessary, remove bottom of cans and push breads through. Cool on a wire rack. Yield: 3 loaves.
If Cooking for Two: Breads may be frozen to enjoy for months to come.
Originally published as Mom's Brown Bread in Reminisce November/December 1991, p37

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MY REVIEW
Isolda User ID: 2915263 17149
Reviewed Jan. 18, 2010

"I have meant to make these bread loaves for years, but didn't until this weekend when I was making baked beans. My grandson helped me and we had fun. The bread is wonderful."

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