Boston Brown Bread

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READY IN: 2hrs 30mins
Recipe by Karen From Colorado

This brown bread is easily mixed and fun to make in coffee cans since it is steamed instead of baked.

Ingredients Nutrition


  1. Mix together milk and vinegar.
  2. Let mixture set at room temp for 15 minutes to allow the milk to sour.
  3. In a seperate bowl, spoon mix dry ingredients together.
  4. Add molasses and raisins to the milk.
  5. Add liquid mixture to dry ingredients.
  6. Beat until blended.
  7. Divide batter between 2 well buttered 1 lb coffee cans or other cans of 5 cup capacity.
  8. Cover with dome shaped rounds of aluminum foil, buttered on the down side.
  9. Secure with rubber bands.
  10. Stand cans on a rack in a large kettle.
  11. Add enough water to reach 3/4 of the way up the cans but not enough to float them.
  12. Cover kettle and simmer for 2 hours to steam the bread.
  13. Remove bread from kettle and let stand on a wire rack until cool enough to handle.
  14. Remove bread from the cans and serve warm.
  15. To re-heat bread, wrap in aluminum foil, stand on rack in kettle, add hot water to level below the rack and simmer for 30 minutes.

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