Boston Brown Bread Loaf Pan

Pat Duran


This bread is not as dense and moist as the steamed bread; it still has the flavor of the Boston Brown Bread and is very good.
I don't recall where I got this recipe -I know it is pretty old.

★★★★★ 2 votes
1 loaf
10 Min
45 Min


3/4 c
golden raisins
1 1/2 c
2 1/4 c
all purpose flour
1/2 tsp
baking soda
1 tsp
baking powder
1/2 tsp
1/3 c
dark molasses
3 Tbsp
vegetable oil
1/2 c
dark brown sugar, packed


1Preheat oven to 350^. Grease an 8x5-inch loaf pan; place a piece of waxed paper inside bottom of pan;spray paper.;set aside.
Place the raisins in a bowl and sprinkle a little flour over and dust them well.
2In a medium bowl, mix the buttermilk, molasses, oil and brown sugar, until the sugar is dissolved.
3In a medium bowl, whisk the flour, baking soda, baking powder, and salt until well mixed. Add the raisins and mix well.
Make a well in the center of the dry ingredients; add the liquids, and mix with a spatula, until combined. Do not over mix.(make like muffins).Pour the batter into the prepared pan.
4Bake for 45 to 50 minutes or until done. The bread will be done when a toothpick stuck into the center comes out clean. Cool in pan for 5 minutes; then remove to wire rack to cool and remove the waxed paper from the bottom. Brush butter over top , sides and ends of bread. Slice and serve warm, if desired.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Canadian
Other Tags: Quick & Easy, Healthy