Heirloom Boston Brown Bread

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My mother would keep a can or two of brown bread in the pantry. I can still see the label on that can in my memory bank. She would cut both ends of the can, let the bread slide out, slice and serve with butter. The bread in the can was made with all-purpose flour, was a bit dry and slightly sweet. I liked that bread as a child because it was fun to see a loaf of bread sliding out of a large can.

Raisins and Boston Brown Bread, a perfect flavor combination.
Boston Brown Bread, start with the raisins!

But I want to eat this bread. A traditional whole grain bread to be served alongside a dish of beans, soup or stew. This bread is not sweet except for the molasses and raisins making it the perfect partner to beans. It had an enjoyable texture, one that needs butter, just like the bread in the can.

The recipe calls for baking the bread in one pound (size) cans and while the round shape is traditional, I had no cans to bake in. So I used small loaf pans. This bread containing whole grain flour and molasses as the sweetener looks like a chocolate loaf. But it is a proud loaf of healthy goodness intended to be served alongside your best beans or bean soup.

Heirloom Boston Brown Bread spread with creamy butter.
Heirloom Boston Brown Bread.
We loved this loaf, it will be a regular on our table.

Heirloom Boston Brown Bread
adapted from:  More with Less Cookbook
350-degree oven

2 c graham or whole wheat flour
1/2 c flour
2 t baking soda
1 t salt

2 c buttermilk or sour milk
1/2 c molasses
1 c raisins, chopped and lightly floured
1/4 c nuts (optional)

Combine dry ingredients in a large mixing bowl. Add wet ingredients, including the raisins and nuts, mixing until smooth.

Ready to bake Boston Brown Bread.
I used small loaf pans for baking, instead of the traditional round can. 

Prepare 4 small loaf pans (see note below) for baking, spoon batter evenly into each pan. Let stand for 30 minutes. Bake 30- 35 minutes or until done in your oven.

Let cool briefly, before removing from pans. Wrap airtight and store 24 hours before serving, for easier slicing.


Cooks Update:  Next time I will use only 3 pans to produce a better-sized loaf.

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  1. Hi Melynda,
    I have never had any bread out of a can before. And I would love to! Your bread looks wonderful, with beautiful rich colour!
    Great to see you in CC!

  2. OMG, I haven't thought of that bread in a can for years! I remember that well -- we thought of it as a treat with butter or cream cheese. LOL. I like the sound of this whole wheat version.

  3. How interesting this is! I wonder if this will work recycling round cans... time to save some cans!

  4. We used to have that in the pantry as well. I remember it being tasty.


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