7 Reviews

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!

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letarr December 20, 2014

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.

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luvadacook November 12, 2012

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!

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Julie F November 18, 2010

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!

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breadbaker plus January 17, 2010

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.

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MyDogWillow November 22, 2009

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.

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Chefsalad February 05, 2009

Quick, easy, and tasty! I served it with non-fat cream cheese and it was terrific. Thanks for posting.

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Healthy Debbie December 27, 2008
Easy 5-Minute Boston Brown Bread (Healthy/Low-Fat)