Prep 10 mins
Cook 2 hrs 30 mins
This molasses-flavored bread is a New England classic and is typically served with Boston baked beans. It is steamed rather than baked, and should come out quite moist. I've always made it in coffee cans, but if you don't have any available, use 1-quart molds.
- 2 tablespoons shortening
- 1⁄4 cup sugar
- 1 egg
- 3⁄4 cup dark molasses
- 2 1⁄4 cups whole wheat flour
- 1 teaspoon salt
- 3⁄4 cup yellow cornmeal
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 3⁄4 cups buttermilk
- 3⁄4 cup raisins
- Cream the shortening and sugar together.
- Beat in the egg and molasses.
- Beat in the flour through the buttermilk.
- Stir in the raisins.
- Spoon into 2 well-greased coffee cans, making them a little more than half full.
- Cover with greased lids or foil.
- Set coffee cans on a rack or an inverted dinner plate in a deep kettle and add boiling water to come halfway up the sides of the cans.
- Cover and steam 2½ hrs.
- Replace boiling water periodically to maintain the level of liquid.
The taste of this bread was fine, but the texture was not quite what I was looking for. My family loves the brown bread in a can which our markets no longer carry. This recipe was a bit drier. But it was easy to make, healthy, went nicely with Durgin Park Baked Beans, and was eaten and enjoyed by all.