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    You are in: Home / Recipes / Colonial Brown Bread Recipe
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    Colonial Brown Bread

    Colonial Brown Bread. Photo by Sandaidh

    1/1 Photo of Colonial Brown Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Sandaidh's Note:

    This is more of a 'dessert" bread. It's from the same little cookbook in which I found the Marshmallow Puffs (#79024) - Breads, Breads and more Breads, copyright 1983, by the Pillsbury Company. Lumps of brown sugar make dark spots in the bread. It's simple to make, and may be served warm or cold. Note - I did not have any buttermilk on hand, so I used the vinegar/milk substitution.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease two 9x5 inch loaf pans.
    3. 3
      In large bowl combine all the dry ingredients.
    4. 4
      Mix well, until thoroughly combined.
    5. 5
      Slowly add buttermilk to bowl, stirring until well blended.
    6. 6
      Pour into loaf pans.
    7. 7
      Bake for 50 minutes, or until toothpick inserted into center comes out clean.
    8. 8
      Remove from pans immediately and cool on wire rack.

    Ratings & Reviews:

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    Nutritional Facts for Colonial Brown Bread

    Serving Size: 1 (2079 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2159.5
     
    Calories from Fat 79
    66%
    Total Fat 8.8 g
    13%
    Saturated Fat 3.4 g
    17%
    Cholesterol 19.6 mg
    6%
    Sodium 3032.5 mg
    126%
    Total Carbohydrate 477.6 g
    159%
    Dietary Fiber 22.9 g
    91%
    Sugars 236.2 g
    944%
    Protein 54.5 g
    109%

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