Boston Brown Bread- simple recipe

Pat Duran


Molasses and brown sugar sweeten this bread and the buttermilk and raisins add depth and flavor you will fall in love with. Tastes great with butter or cream cheese.
Recipe 1967. Recipe saved in a box.
This recipe is a little different is that it doesn't have whole wheat, rye,or cornmeal.


★★★★★ 2 votes

1 pound round
10 Min
1 Hr


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  • 1 2/3 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/4 c
    brown sugar, firmly packed
  • 1/2 tsp
  • 1/3 c
    dark molasses
  • 1 c
  • 1/2 c
    raisins or currants ,optional

How to Make Boston Brown Bread- simple recipe


  1. Preheat oven to 325^. Generously spray or grease a 1-pound coffee can. Set aside.
  2. Combine the flour, baking soda, salt, and sugar in a mixing bowl. Stir in molasses and milk. If using raisins, dust with flour to coat first, then fold into the batter.
  3. Fill the coffee can with batter. It should come up about 2/3 of the way. Cover the top with foil and tie securely with a string to make it airtight.
  4. Place in a deep baking pan and fill the pan with boiling water, to come 1/2 way up the sides of the can.
    Place in oven and allow to steam for 2 hours, checking the war level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come clean when done. Remove string and foil and allow to cool for 1 hour before removing from can.

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About Boston Brown Bread- simple recipe

Course/Dish: Sweet Breads
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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