Looks good, but...at 253 calories per serving with 102% of the daily value of sugar, I'm not sure I would classify this recipe as "healthy". Low fat does not mean low calorie if you use a lot of sugar. In fact, this is generating studies because it used to be accepted that fat was the villain in heart disease. Now researchers are looking at the cause of obesity, which increases the risk for heart disease and other illnesses. They are studying the possibility that so much added sugar in our diets is to blame.
This recipe for Boston Brown Bread is sublime. Simple, quick, delicious, and made with items I always have in the pantry.. I soaked raisins first in hot water to ensure they were moist and plump; used full-flavor molasses (not mild), bakers' powdered buttermilk (mixes with water); and added 1/2 cup very coarsely chopped walnuts. My loaves cooked perfectly in 50 minutes. Thank you so much for sharing!
Whoops! I forgot to rate the recipe......it is definitely a 5 star recipe. (Well, I'm 'clicking' on the 5 star rating....but, not sure it is working properly. But, it is definitely a 5 star recipe.
Lost my recipe for Boston Brown Bread, and found this as I was looking for a replacement. I omitted the raisins or dates, and it was just as good as the one I'd lost. Very healthy and easy, with a nice texture and flavor. Now I don't feel so bad about losing the other recipe!
This bread is amazing. I would have given it six stars if possible. I think the most amazing thing about this recipe is there is no added fat! In spite of that, it is not short on flavor. I added about 1/4 of chopped pecans. This bread is simply wonderful. I have been looking for a recipe like this one for a while. It is worth trying. You won't be disappointed!
I was really surprised at how good this was. I grew up in a household that served traditional steamed brown bread regularly. I thought that this would be a poor, dry substitute. I was wrong! I ran into several mishaps...forst, I was already using tehe oven to bake beans at 300, so I stuck it in at 300 for the first half hour. (increased to 350 for another 40 minutes and it was perfect). Second, I decided I wanted DOUBLE RAISINS, and I overflowed my loaf pan while cooking and set the oven on fire. Amazingly, the bread was MOIST and DELICIOUS. My kids think it's cake, and it's healthy and high in iron, so I plan to make it often.
I love this recipe. I had leftover buttermilk I needed to use, and it worked out great. I used 2 c of whole wheat flour, only 1/2 c of brown sugar because I ran out and 1 1/2 c of buttermilk (the rest skim milk), I also left out the raisins. Even with all these adjustments it turned out perfect, kind of sweet and perfect for breakfast. My 5 year old loved it, and I think it's healthier than the banana bread I usually make. I think next time I'll add some flax seed too.
Quick, easy, and tasty! I served it with non-fat cream cheese and it was terrific. Thanks for posting.