Few recipes capture the essence of traditional American baking like Old-Fashioned Boston Brown Bread. This hearty, slightly sweet loaf has roots in Colonial New England, where practicality met rustic flavor. Steamed rather than baked in the conventional sense, it was traditionally made in coffee cans or pudding molds and served with baked beans or cream cheese.
I remember my grandmother simmering brown bread in an old coffee can every Saturday, her kitchen filled with the warm, spiced aroma of molasses and cinnamon. It was the kind of bread that didn’t just nourish—it comforted. With its dense crumb, subtle sweetness, and chewy raisins, Boston Brown Bread is a slice of history worth preserving.
What Is Boston Brown Bread?
Boston Brown Bread is a steamed bread made from a combination of whole wheat flour, cornmeal, and rye flour. It’s traditionally sweetened with molasses and studded with raisins for a touch of natural sweetness. Rather than being baked like most loaves, it’s steamed in a water bath—often in coffee cans—to maintain its signature moist and dense texture.
It’s an iconic New England dish often served alongside Boston baked beans, cream cheese, or simply with butter and tea.
Why You’ll Love This Recipe
- Authentic and nostalgic: A classic passed down through generations
- Naturally sweet: Sweetened with molasses and raisins, no refined sugar
- Hearty and wholesome: Made with three fiber-rich whole grains
- Unique cooking method: Steamed for a moist, cake-like texture
- Perfect for holidays: A delicious side for Thanksgiving or winter dinners
Ingredients (Makes 12 Slices)
- 1 cup whole wheat flour
- 1 cup cornmeal
- 1 cup rye flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ cup molasses
- 1½ cups buttermilk
- 1 cup raisins
Equipment Needed
- 9×5 inch loaf pan or two 1-lb coffee cans
- Roasting pan for water bath
- Aluminum foil
- Mixing bowls
- Whisk and spatula
Instructions
1. Prep Your Pan
Preheat your oven to 350°F (175°C). Grease your loaf pan or coffee cans and set aside. Coffee cans give the traditional cylindrical shape, but a loaf pan works just as well.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, cornmeal, rye flour, baking soda, salt, cinnamon, and allspice. This blend of grains gives the bread its classic texture and flavor.
3. Combine Wet Ingredients
Add molasses and buttermilk to the dry ingredients. Stir until just combined—don’t overmix or the bread will be dense.
4. Fold in Raisins
Gently fold in the raisins. They add natural sweetness and a chewy bite that complements the dense texture of the bread.
5. Fill the Pan
Pour the batter into the prepared loaf pan or divide evenly between coffee cans. Cover tightly with aluminum foil to prevent excess moisture from seeping in.
6. Steam Bake
Place your pan or cans in a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the loaf pan or cans. This steam bath helps cook the bread evenly and gives it a moist texture.
7. Bake
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve
Carefully remove the bread from the water bath. Let it cool completely before slicing to ensure clean cuts and optimal texture.
How to Serve Boston Brown Bread
- With baked beans: The sweet-savory combo is classic.
- Toasted with cream cheese or butter: Makes a comforting breakfast or snack.
- As a holiday side: Perfect with roasted turkey or ham.
- With tea or coffee: A cozy afternoon treat.
Storage Tips
- Room temperature: Wrap in foil or store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 1 week.
- Freezer: Slice, wrap individually, and freeze for up to 3 months. Toast from frozen or thaw overnight.
Tips & Variations
- Buttermilk substitute: Mix 1½ cups of milk with 1 tablespoon of vinegar or lemon juice. Let sit for 5 minutes before using.
- Add nuts: Chopped walnuts or pecans add a lovely crunch.
- Use dried cranberries instead of raisins for a tart twist.
- No coffee cans? A small bundt pan or oven-safe glass jars also work well.
- Spice it up: Add a dash of nutmeg or cloves for a warmer flavor.
Frequently Asked Questions
What if I don’t have rye flour?
You can substitute rye flour with more whole wheat flour or all-purpose flour, but the flavor will be less traditional.
Can I skip the water bath?
No. The steaming method is essential for the texture of Boston Brown Bread. Baking without it will result in a dry, crumbly loaf.
Is this bread gluten-free?
No, but you can experiment with gluten-free flour blends. However, results may vary as traditional Boston Brown Bread relies on whole grain structure.
Can I use blackstrap molasses?
It’s not recommended. Blackstrap is more bitter and less sweet. Use regular molasses for the best flavor.
Final Thoughts
This Old-Fashioned Boston Brown Bread is more than just a recipe—it’s a slice of American history. Whether you’re recreating a New England dinner, preparing a cozy brunch, or simply craving something rustic and hearty, this bread delivers. Its rich molasses flavor, warm spices, and dense, moist crumb make it perfect for family dinners, holiday tables, or anytime comfort food is on the menu.
Baking it the traditional way—steamed in a pan wrapped in foil—brings something special to your kitchen. It’s a gentle reminder that some things are worth doing the old-fashioned way. And once you taste that first slice, you’ll know why it stood the test of time.
The Goods
Old-Fashioned Boston Brown Bread
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Recipes
- 1 cup whole wheat flour
- 1 cup cornmeal
- 1 cup rye flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ cup molasses
- 1½ cups buttermilk
- 1 cup raisins
Instructions
Prep Your Pan
- Preheat your oven to 350°F (175°C). Grease your loaf pan or coffee cans and set aside. Coffee cans give the traditional cylindrical shape, but a loaf pan works just as well.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the whole wheat flour, cornmeal, rye flour, baking soda, salt, cinnamon, and allspice. This blend of grains gives the bread its classic texture and flavor.
Combine Wet Ingredients
- Add molasses and buttermilk to the dry ingredients. Stir until just combined—don’t overmix or the bread will be dense.
Fold in Raisins
- Gently fold in the raisins. They add natural sweetness and a chewy bite that complements the dense texture of the bread.
Fill the Pan
- Pour the batter into the prepared loaf pan or divide evenly between coffee cans. Cover tightly with aluminum foil to prevent excess moisture from seeping in.
Steam Bake
- Place your pan or cans in a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the loaf pan or cans. This steam bath helps cook the bread evenly and gives it a moist texture.
Bake
- Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Carefully remove the bread from the water bath. Let it cool completely before slicing to ensure clean cuts and optimal texture.
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