3 hrs 10 mins
2 hrs 30 mins
Pa. Hiker's Note:
This recipe is from a local restaurant chain, Eat-n-Park; they no longer make the bread, but have posted the recipe on their site for patrons to enjoy.
My Private Note
Units: US | Metric
- 1Generously grease 2 (1 pound) coffee cans, or 3 (1 lb.) vegetable or fruit cans, or two vegetable juice cans (pineapple or V8 work well); set aside. (The cans should only have one end removed.).
- 2In a large bowl, combine the flour, baking soda and salt. Add raisins and walnuts, if desired. Toss to evenly coat the raisins and nuts with the flour mixture.
- 3In a medium bowl, combine the oil, water, egg, vanilla, sugar, and molasses. Mix well.
- 4Stir the wet mixture into the flour mixture only until dry ingredients are moistened.
- 5Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; secure with string or rubber band.
- 6Cook with one of the two following methods:.
- 7#1: Place a rack in a large kettle or pot. Place the cans on rack. Place kettle/pot over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary.
- 8#2: Place a rack in a large kettle or pot. Place cans on the rack. Add boiling water to the kettle/pot and cover with a lid. Place the kettle in a 325° oven and steam for 2 hours and 45 minutes, replacing boiling water as needed.
- 9Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing.
Browse Our Top Breads Recipes
Nutritional Facts for Boston Brown Bread
Serving Size: 1 (1091 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 157.3
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.4 g
- Cholesterol 13.2 mg
- Sodium 236.2 mg
- Total Carbohydrate 31.7 g
- Dietary Fiber 0.5 g
- Sugars 14.6 g
- Protein 2.6 g