There’s something deeply nostalgic about Old-Fashioned Boston Brown Bread. This historic New England staple has been gracing family tables for generations with its dense, slightly sweet flavor and tender crumb. Traditionally steamed in coffee cans, this hearty bread combines whole wheat flour, rye flour, and cornmeal with rich molasses and warm spices for a comforting loaf that pairs perfectly with baked beans or a generous pat of butter.
Boston Brown Bread reflects a long history of resourcefulness and tradition. Steamed bread was once a practical solution for homes without ovens, and today, its unique preparation and wholesome flavors are worth preserving and enjoying. Whether you serve it at a summer picnic or a winter supper, this rustic bread will transport you to the heart of old New England.
Why You’ll Love Old-Fashioned Boston Brown Bread
- Wholesome, nutrient-rich flours
- Naturally sweetened with molasses
- Dense and moist, perfect for slicing
- Steamed for an authentic old-fashioned texture
- A classic pairing with baked beans or hearty soups
Ingredients
- 1 cup whole wheat flour
- 1 cup cornmeal
- 1 cup rye flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ cup molasses
- 1½ cups buttermilk
- 1 cup raisins
Equipment You’ll Need
- Large mixing bowl
- Whisk
- 9×5-inch loaf pan or two 1-pound coffee cans
- Aluminum foil
- Large roasting pan (for water bath)
- Cooling rack
Instructions
Step 1: Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or two 1-pound coffee cans with cooking spray or a thin coating of oil. Set aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the whole wheat flour, cornmeal, rye flour, baking soda, salt, cinnamon, and allspice until well combined.
Step 3: Add the Wet Ingredients
Add the molasses and buttermilk to the bowl. Stir gently with a wooden spoon or spatula until just combined — don’t overmix, as that can make the bread tough.
Step 4: Fold in the Raisins
Gently fold in the raisins until they are evenly distributed throughout the batter.
Step 5: Fill the Pans
Pour the batter into the prepared loaf pan or divide evenly between the two coffee cans, leaving about an inch of space at the top to allow for expansion. Cover tightly with aluminum foil to prevent water from seeping in during baking.
Step 6: Steam-Bake
Place the loaf pan or cans inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the loaf pan or coffee cans.
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Carefully remove the loaf pan or cans from the water bath. Let the bread cool completely on a wire rack before slicing. Serve thick slices with butter, baked beans, or a hearty winter stew.
Tips and Variations
- Use golden raisins: For a lighter, fruitier flavor
- Try maple syrup: Swap half the molasses for maple syrup for a slightly different sweetness
- Add nuts: Stir in chopped walnuts for extra texture
- Gluten-free variation: Use a gluten-free baking blend in place of wheat and rye, but the texture will change
- Steam on the stovetop: If you don’t have an oven, place the loaf pan in a pot with water, cover, and steam over low heat for about 2 hours
Storage and Reheating
- Store leftover bread wrapped tightly in foil or in an airtight container at room temperature for up to 3 days
- Freeze for up to 2 months; thaw overnight in the refrigerator before serving
- Warm slices gently in the microwave or toast them for a crisp edge
Serving Suggestions
Old-Fashioned Boston Brown Bread is traditionally served with:
- Baked beans
- Creamy soups like potato leek
- Chowders
- Butter and honey
- Sharp cheddar cheese
Nutritional Information (approximate, per serving)
Servings: 6
- Calories: ~310
- Fat: 2 grams
- Carbohydrates: 66 grams
- Protein: 7 grams
Frequently Asked Questions
Why is Boston Brown Bread steamed?
Steaming preserves moisture and gives the bread its signature dense, moist texture, which was practical in early American homes without ovens.
Can I leave out the raisins?
Yes — they are traditional but completely optional.
What does Boston Brown Bread taste like?
It’s slightly sweet, earthy from the rye, with a hint of spice and a dense but tender crumb.
Can I use a different pan?
Yes — any heat-safe loaf pan works, but the coffee can method gives a more authentic old-fashioned look.
Is this bread gluten-free?
As written, no, but you can experiment with gluten-free flours, keeping in mind the texture will change.
Final Thoughts
Old-Fashioned Boston Brown Bread is a true taste of American culinary history. Its combination of rustic flours, warm spices, and molasses makes for a comforting, hearty slice perfect for cozy meals. Whether you’re baking it for a traditional Saturday night with baked beans or simply enjoying it toasted with butter, this bread offers a flavorful reminder of simpler times.
If you make it, I’d love to hear how it turned out — and what you served with it!
Old-Fashioned Boston Brown Bread
Ingredients
- 1 cup whole wheat flour
- 1 cup cornmeal
- 1 cup rye flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ cup molasses
- 1½ cups buttermilk
- 1 cup raisins
Instructions
Step 1: Prep the Oven and Pans
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or two 1-pound coffee cans with cooking spray or a thin coating of oil. Set aside.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the whole wheat flour, cornmeal, rye flour, baking soda, salt, cinnamon, and allspice until well combined.
Step 3: Add the Wet Ingredients
- Add the molasses and buttermilk to the bowl. Stir gently with a wooden spoon or spatula until just combined — don’t overmix, as that can make the bread tough.
Step 4: Fold in the Raisins
- Gently fold in the raisins until they are evenly distributed throughout the batter.
Step 5: Fill the Pans
- Pour the batter into the prepared loaf pan or divide evenly between the two coffee cans, leaving about an inch of space at the top to allow for expansion. Cover tightly with aluminum foil to prevent water from seeping in during baking.
Step 6: Steam-Bake
- Place the loaf pan or cans inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the loaf pan or coffee cans.
- Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Carefully remove the loaf pan or cans from the water bath. Let the bread cool completely on a wire rack before slicing. Serve thick slices with butter, baked beans, or a hearty winter stew.
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