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Boston Brown Bread

June 15, 2015 by Nicole Coudal

Boston Brown Bread

As a kid, it was a magical thing to watch my mom make this Boston Brown Bread.  It was steamed in a coffee can or an old B&M Beans can (apparently, this is the ideal size, according to my mother).  Sure, she could have bought an already-cooked bread in a can at the grocery store, but why would she do that when we could have the much-better, homemade version — chewy and dense, a deep molasses flavor, and bursting with sweet raisins?

So, on a dreary, rainy day in Florida (thank goodness we don’t get many of these), I spent the afternoon in my kitchen with a list of favorite recipes.  My husband was especially excited to try this bread, since he had never seen anything cooked in a can on the stove.

Here’s what it looks like in the steam pan (notice my “chic” can of chicory coffee from New Orleans!):

Brown Bread in Pot

Before putting the lid on, I put a piece of foil over the can so steam didn’t make the top of the bread wet.  After about 1.5 hours, I inserted a long bamboo skewer through the top.  When it came out clean, I removed it from the pot and let it cool.

To remove the bread from the can, simply use a can opener to open the other end and push the bread through using the bottom lid.  This is what it looks like when you remove the bread from the can:

Brown Bread Open

Here it is, sliced, topped with a  slab of salted butter (it’s particularly good in the toaster the next morning, along with another slab of salted butter):

Boston Brown Bread

Boston Brown Bread
 
Print
Prep time
15 mins
Cook time
1 hour 30 mins
Total time
1 hour 45 mins
 
Classic Boston Brown Bread - a family tradition.
Author: My Delicious Blog
Recipe type: Bread
Cuisine: Bread
Serves: 2 loaves
Ingredients
  • 1 c. raisins
  • ¼ c. water
  • 1½ tsp. baking soda
  • 1 c. whole wheat flour
  • 1 c. rye flour
  • 1 c. yellow cornmeal
  • 1½ tsp. salt
  • 2 c. buttermilk
  • ¾ c. molasses
Instructions
  1. Wash out two old coffee cans or baked beans cans (either works fine). No need to grease or coat them in any way.
  2. Fill a large pot with enough water to cover about half the height of the cans. Cover and bring to a low boil.
  3. In a small sauce pan, add raisins and water; bring to boil then remove from heat. Stir in baking soda and allow to cool.
  4. In a large bowl, add flours, cornmeal and salt and stir to combine.
  5. In a separate bowl, add buttermilk, molasses, raisins and water and mix well. Add to dry ingredients and stir gently to combine.
  6. Transfer equal amounts of batter to the cans and place a small piece of aluminum foil over each.
  7. Place cans in steaming water and cover with lid.
  8. Simmer on LOW up to 2 hours.
  9. After about 1.5 hours, check with a cake tester/bamboo skewer and if it comes out clean, they're done.
  10. Remove from water and allow to cool.
  11. Use a can opener to remove the bottom ends of the cans and push the breads through with the lids.
3.5.3251

 

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Filed Under: Breads & Muffins Tagged With: bread, molasses, raisins

Previous Post: « Yellowtail Snapper with Orange & Pineapple Salsa
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Reader Interactions

Comments

  1. Wendy

    June 19, 2015 at 5:20 pm

    I had no idea you could steam bread! This looks like a recipe that even I could manage. Plus it looks yummy.

    • Nicole Coudal

      June 20, 2015 at 8:24 am

      I’m sure you could easily manage this Wendy 🙂 A fun way to cook, with a yummy result. What more could you ask for?

  2. Kenya

    June 19, 2015 at 4:03 pm

    Now this is just plain FUN! We go through a small loaf of raisin bread each week in our home. I’m going to assign mastering this recipe to the 11 year old, she needs to start pulling her weight in the kitchen! I love that none of your recipes intimidate us, simply inspire…keep them coming!

    • Nicole Coudal

      June 20, 2015 at 8:21 am

      It is FUN Kenya! I hope you guys give it a try and let me know how it turns out. Thanks for the great feedback — I hope I do inspire you to try something new 🙂

  3. Mom

    June 15, 2015 at 8:14 pm

    Looks like you mastered the art or making brown bread! Looks so good I think I’ll make some soon. Great recipe to share. How did hubby like it?

    • Nicole Coudal

      June 15, 2015 at 8:21 pm

      Hubby enjoyed it immensely! He especially liked it the next day, toasted 🙂

  4. Suzi Fox

    June 15, 2015 at 6:12 pm

    I love the can…little coffee with your brown bread? This recipe is calling my name.
    Thanks Nicole.
    Do you all ever smoke fish?

    • Nicole Coudal

      June 15, 2015 at 6:45 pm

      Definitely had some coffee with this Brown Bread, Suzi! Give it a try and let me know how it turns out. We don’t smoke fish ourselves, but have several friends who do. I’m known to make a pretty tasty smoked mullet spread, so stay tuned for a post some day 🙂

  5. Connie Lightner

    June 15, 2015 at 4:07 pm

    This looks delicious and I’m hoping to try it sometime this summer when visiting my children. I’m sure they would love it too! Thanks Nicole!

    • Nicole Coudal

      June 15, 2015 at 6:45 pm

      Enjoy Connie! let me know how it turns out if you try the recipe. I think everyone will love it!

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Welcome to My Delicious Blog, where I'm sure you'll find something tasty. I'm Nicole Coudal, and my cooking is inspired by the fish I catch near my southwest Florida home, family recipes from New England, and fresh/seasonal produce grown near me.

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