Old-Fashioned Boston Brown Bread

Homemade Boston brown bread

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About This Boston Brown Bread

This Boston brown bread is the New England take on brown bread, sweetened with molasses and studded with raisins. Once you have made this Boston brown bread, our Banana Bran Muffins and Pumpkin Cream Cheese Swirl Muffins are great next picks. The printable Boston brown bread card is at the top of this page.

Quick answer: Boston brown bread is a steamed-style quick bread made with whole wheat flour, cornmeal and rye flour, sweetened with molasses and studded with raisins. Bake it covered in a water bath at 350°F for 60 to 70 minutes in a loaf pan or two coffee cans.

 

  1. Ingredients:
    • 1 cup whole wheat flour
    • 1 cup cornmeal
    • 1 cup rye flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 cup molasses
    • 1 1/2 cups buttermilk
    • 1 cup raisins

    Directions:

    1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or two 1-pound coffee cans and set aside.
    2. In a large bowl, whisk together the whole wheat flour, cornmeal, rye flour, baking soda, salt, cinnamon, and allspice.
    3. Add the molasses and buttermilk to the dry ingredients and stir until just combined.
    4. Fold in the raisins.
    5. Pour the batter into the prepared loaf pan or divide it evenly between the coffee cans.
    6. Cover the pan or cans tightly with aluminum foil.
    7. Place the pan or cans in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the loaf pan or coffee cans.
    8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    9. Carefully remove the pan or cans from the water bath and let the bread cool completely before slicing and serving.

    Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutesKcal: 220 kcal | Servings: 12 servings

Why You’ll Love This Boston Brown Bread

  • Three flours: whole wheat, cornmeal and rye give a hearty, nutty crumb.
  • No yeast: baking soda and buttermilk do the rising.
  • Moist for days: the covered water bath keeps the loaf soft.
  • A New England classic with baked beans on Saturday night.

Tips for the Best Boston Brown Bread

  • Stir the batter only until combined so the bread stays tender.
  • Cover the pan or cans tightly with foil so steam stays inside.
  • Keep the water halfway up the sides and top it up if it drops.
  • Cool the bread fully before slicing; it cuts much cleaner.

What to Serve with Boston Brown Bread

Serve Boston brown bread sliced with butter or cream cheese, alongside baked beans and franks, or toasted for breakfast with a drizzle of honey.

Boston Brown Bread FAQ

Can I bake Boston brown bread without coffee cans?

Yes. A greased 9×5-inch loaf pan works well; cover it tightly with foil and bake in the water bath.

Can I leave out the raisins?

Yes, or swap them for chopped dates or walnuts.

How do I store it?

Wrap the cooled loaf and keep it at room temperature for 3 days, or freeze slices for up to 3 months.

If you enjoy this boston brown bread, try our [None] next, or browse more breads recipes. Leftovers keep best in a covered container in the fridge; see USDA guidance on leftovers for safe storage times.

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2 thoughts on “Old-Fashioned Boston Brown Bread”

  1. This reminds me of the canned B&M bread that’s now five bucks a tiny can. We have made this recipe many times and will make many more loaves. I plan to make this for guests and neighbors too! Thank you for such a wonderful easy and way quick loaf of bread

    Reply

  2. I use the recipe my grandmother used (she taught me how to make it). The ingredients are slightly different, using graham flour instead of whole wheat…yes, I know it’s a type of whole wheat, but it has a courser texture. It also uses white corn flour and white flour. During the World Wars it was often difficult to get fresh milk, as I understand it, so condensed milk is used instead. No raisins, no buttermilk, and more molasses. It’s a rich and hearty bread that my family has enjoyed for generations! Oh, yes: not many of us make it because the recipe originated in hearth-cooking days and it has to steam for 3 hours. 🙂

    Reply

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