{"id":308484,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/authentic-boston-brown-bread\/"},"modified":"2025-01-17T07:09:02","modified_gmt":"2025-01-17T13:09:02","slug":"authentic-boston-brown-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/authentic-boston-brown-bread\/","title":{"rendered":"Boston Brown Bread"},"content":{"rendered":"<p>Boston brown bread lies at the crossroads of nostalgia and hearty comfort food. The fragrant, no-knead bread is sweetened with molasses and raisins, and pairs perfectly with other\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/new-england-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/new-england-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">New England recipes<\/a> like baked beans and sausage. It&#8217;s also delicious with your midday coffee or alongside a hot bowl of soup.<\/p>\n<p>The earliest Boston brown bread recipes date back to the early American colonial period, when bakers would blend wheat and rye flours from Europe with the cornmeal introduced to them by Native Americans. The bread&#8217;s most distinctive feature is that it&#8217;s steamed, not baked like most <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-homemade-bread\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-homemade-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade bread recipes<\/a>. Centuries ago, the loaves were steamed in kettles over open hearths. In the 1900s, home cooks found the bread could be steamed in empty coffee cans, an innovation that gave the bread its cylindrical and grooved shape.<\/p>\n<p>We&#8217;ll walk you through how to make steamed Boston brown bread in a loaf pan, with a variation for making it in a can. If you prefer to bake Boston brown bread, we&#8217;ll also offer directions for the oven.<\/p>\n<h2>Ingredients for Boston Brown Bread<\/h2>\n<ul>\n<li><strong>Cornmeal:<\/strong> Cornmeal is used in many New England recipes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/anadama-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/anadama-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">anadama bread<\/a> and Johnny cakes. In Boston brown bread, cornmeal provides structure to the loaf and contributes a toothsome texture.<\/li>\n<li><strong>Rye flour:<\/strong> Rye flour is a <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of flour<\/a> that gives this bread its distinctive flavor and dark color. Rye flours range from milder blends to dark rye or pumpernickel varieties.<\/li>\n<li><strong>Whole wheat flour:<\/strong> Used in equal parts with rye flour and cornmeal, whole wheat flour gives this bread its hearty, filling character.<\/li>\n<li><strong>Baking powder and baking soda: <\/strong>These leavening ingredients are found in <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-quick-bread-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-quick-bread-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quick bread recipes<\/a> that don&#8217;t require kneading or rising. The <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">difference between baking powder and baking soda<\/a> is that baking powder contains its own acid, which helps the bread rise as it bakes.<\/li>\n<li><strong>Buttermilk:<\/strong> Tangy, creamy buttermilk adds moisture to the dough. It&#8217;s also an acidic ingredient that reacts with baking soda to help the bread rise. No buttermilk on hand? You can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-buttermilk\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-buttermilk\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make buttermilk<\/a> with regular milk and vinegar or lemon juice.<\/li>\n<li><strong>Molasses:<\/strong> This dark, sticky sweetener gives the loaf flavor and color. You can use light molasses for a sweeter flavor, or choose <a href=\"https:\/\/www.tasteofhome.com\/article\/blackstrap-molasses-vs-dark-molasses\/\" data-name=\"www.tasteofhome.com\/article\/blackstrap-molasses-vs-dark-molasses\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">blackstrap or dark molasses<\/a> for a stronger, slightly bitter taste.<\/li>\n<li><strong>Brown sugar:<\/strong> We add a little brown sugar to the bread batter to supplement the molasses. <em>(Psst:<\/em> Did you know you can <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-keep-brown-sugar-soft\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-keep-brown-sugar-soft\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">keep brown sugar soft<\/a>\u00a0by adding marshmallows to the container?)<\/li>\n<li><strong>Walnuts:<\/strong> Chopped walnuts give brown bread its slightly crunchy texture. For the best flavor, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">toast the nuts<\/a> in a skillet or air fryer (you can even toast them in the microwave).<\/li>\n<li><strong>Raisins:<\/strong> Chewy and sweet, raisins are a classic ingredient found in many old-fashioned Boston brown bread recipes. They add texture and extra moisture to the loaf.<\/li>\n<li><strong>Oil:<\/strong> Our recipe includes a little canola oil to ensure the loaf is moist and tender. Other neutral-tasting <a href=\"https:\/\/www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-name=\"www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cooking oils<\/a>, such as soybean or sunflower, can be used.<\/li>\n<li><strong>Cream cheese:<\/strong> This ingredient is optional but highly recommended. Slathering the bread with softened cream cheese is one of our favorite ways to enjoy Boston brown bread.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2103950\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_1.jpg?fit=700%2C1024\" alt=\"Boston Brown Bread Ft25 42325 Jr 0107 1\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, combine the cornmeal, whole wheat flour, rye flour, baking soda, baking powder and salt. In a separate bowl, whisk the buttermilk, molasses, brown sugar and oil<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2103951\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_2.jpg?fit=700%2C1024\" alt=\"Boston Brown Bread Ft25 42325 Jr 0107 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir the wet ingredients into the dry ingredients until the dough is just moistened.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2103952\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_3.jpg?fit=700%2C1024\" alt=\"Boston Brown Bread Ft25 42325 Jr 0107 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Fold in the chopped walnuts and raisins.<\/p>\n<h3>Step 2: Prepare the steamer<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2103953\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_4.jpg?fit=700%2C1024\" alt=\"Boston Brown Bread Ft25 42325 Jr 0107 4\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Transfer the dough to a greased 8&#215;4-inch loaf pan, and cover the pan tightly with foil. Place a rack inside a boiling-water canner or other large, deep pot, and place the covered loaf pan on the rack. Add 1 inch of hot water to the bottom of the pot, and bring the water to a gentle boil.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> When covering the loaf pan, make sure to seal the foil tightly around the edges of the pan. You want to trap all the steam inside so the bread cooks properly.<\/p>\n<h3>Step 3: Steam the bread<\/h3>\n<p>Cover the pot and steam the bread for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Check the pot several times during the steaming and replenish the water as needed.<\/p>\n<h3>Step 4: Let the bread cool<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2103954\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_5.jpg?fit=700%2C1024\" alt=\"Boston Brown Bread Ft25 42325 Jr 0107 5\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Carefully remove the bread pan from the pot and let it stand for 10 minutes. Then, remove the bread from the pan and transfer it to a wire rack to cool. Serve sliced Boston brown with softened cream cheese, if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2103955\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_7.jpg?fit=700%2C1024\" alt=\"Boston Brown Bread Ft25 42325 Jr 0107 7\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h2>How to Make Boston Brown Bread in a Can<\/h2>\n<p>To make Boston brown bread the old-fashioned way, use a 2-quart, cylindrical metal can to make one loaf. Alternatively, you can use three or four 15-ounce cans and make mini loaves instead. Grease the inside of the cans well and add the brown bread batter. Cover the tops tightly with foil and follow the steaming directions above.<\/p>\n<h2>How to Bake Boston Brown Bread in the Oven<\/h2>\n<p>Preheat the oven to 325\u00b0F. Mix the bread and transfer the dough to a greased 8&#215;4-inch loaf pan as directed. Cover the top tightly with foil. Place the loaf pan in the oven and bake for about one hour or until a toothpick inserted in the center comes out clean.<\/p>\n<h2>Boston Brown Bread Variations<\/h2>\n<ul>\n<li><strong>Add dried fruit:<\/strong> We love using raisins, but you can swap in other dried fruits like currants, cranberries, golden raisins, dates or chopped figs.<\/li>\n<li><strong>Change the nuts:<\/strong> Finely chopped almonds, pecans or hazelnuts also taste great in Boston brown bread.<\/li>\n<li><strong>Use another flour:<\/strong> Instead of rye flour, try using more robust and nutty pumpernickel flour. You can also swap out regular whole wheat flour for a coarser, Irish wholemeal wheat flour. Or experiment with ancient grain flours like amaranth, buckwheat or spelt.<\/li>\n<\/ul>\n<h2>How to Store Boston Brown Bread<\/h2>\n<p>Dense and moist Boston brown bread is best stored in the fridge to protect its flavor and quality. To keep it from drying out, wrap the cooled bread well in storage wrap or place it inside a resealable bag with the air removed.<\/p>\n<h3>How long does Boston brown bread last?<\/h3>\n<p>Boston brown bread will last up to five days in the refrigerator as long as it&#8217;s wrapped tightly.<\/p>\n<h3>Can you freeze Boston brown bread?<\/h3>\n<p>Yes, Boston brown bread freezes very well for up to three months. Wrap the cooled loaf tightly in storage wrap, then slide the loaf into a resealable freezer-proof bag or another <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-freezer-containers\/\" data-name=\"www.tasteofhome.com\/collection\/best-freezer-containers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freezer container<\/a>. Thaw the bread in the refrigerator overnight.<\/p>\n<h2>Boston Brown Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2103956\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_8.jpg?fit=700%2C1024\" alt=\"Boston Brown Bread Ft25 42325 Jr 0107 8\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>Why is my Boston brown bread too dense?<\/h3>\n<p>Boston brown bread is supposed to have a dense, moist texture, but it shouldn&#8217;t be doughy or gummy. If this is the case, it&#8217;s possible the loaf was underbaked. The brown bread should be baked until a toothpick inserted in the center comes out clean. You can also check the internal temperature with a thermometer; the bread is done when it reads 200\u00b0 to 205\u00b0.<\/p>\n<p>Expired baking soda and baking powder are another reason why Boston brown bread could be too dense. You should <a href=\"https:\/\/www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-name=\"www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">test baking powder and baking soda<\/a>\u00a0before using them to make sure your quick bread will rise properly.<\/p>\n<h3>Can you use all-purpose flour in Boston brown bread?<\/h3>\n<p>You may be able to use all-purpose flour instead of whole wheat or rye flour in Boston brown bread recipes, but it would require some testing and a little trial and error. Flours like wheat and rye absorb more liquid than white flour, so the dough may turn out soggy if you use a straight swap. You may need to add more all-purpose flour to the mixture than what&#8217;s called for in the recipe.<\/p>\n<p>Also, substituting all-purpose flour will produce a lighter-colored, more mild-tasting loaf. In other words, it would drastically change two of the defining characteristics of true Boston brown bread.<\/p>\n<h3>What can you eat with Boston brown bread?<\/h3>\n<p>One of the best things about Boston brown bread is its versatility; it can be enjoyed as a sweet treat or paired with savory dishes. Spread sliced brown bread (toasted or not) with <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">softened cream cheese<\/a> or butter and cinnamon sugar and serve it for breakfast (or with afternoon tea or coffee). You can also turn the bread into\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/tea-sandwich-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/tea-sandwich-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">tea sandwiches<\/a> by spreading a thin layer of cream cheese between two slices, then cutting them in half or into triangles.<\/p>\n<p>For a traditional take, try enjoying Boston brown bread like a New Englander. Pair a hearty, warming plate of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/new-england-baked-beans\/\" data-name=\"www.tasteofhome.com\/recipes\/new-england-baked-beans\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Boston baked beans<\/a> with hot dogs or sausages, and serve it with sliced, buttered Boston brown bread on the side for sopping up the sauce. You can also pair this bread with <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-chili-recipes-of-all-time\/\" data-name=\"www.tasteofhome.com\/collection\/best-chili-recipes-of-all-time\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chili recipes<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ultimate-pot-roast\/\" data-name=\"www.tasteofhome.com\/recipes\/ultimate-pot-roast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pot roast<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/baked-pork-chops\/\" data-name=\"www.tasteofhome.com\/recipes\/baked-pork-chops\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baked pork chops.<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>New Englanders have been enjoying Boston brown bread for centuries. The dark, slightly sweet bread is rich with flavors of molasses, rye flour and raisins.<\/p>\n","protected":false},"author":7061,"featured_media":2104841,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305616,305615,304328,304998,305487,303966,304988,303887,305669,324623,304248,304150,303883,305031,304353],"categories-v2":[308623,310897,310890,308988,308319,308984,308481,308945,310796,308495,308935,308478,310938,309177,309591,309434,308476,308975,309005],"coauthors":[39567],"recommended_recipes":[{"post_title":"A Bit Nutty Boston Brown Bread","post_link":"\/recipes\/a-bit-nutty-boston-brown-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps133380__HCK153422B08_26_1b.jpg"},{"post_title":"Cape Cod Bay Brown Bread","post_link":"\/recipes\/cape-cod-bay-brown-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps147741_HC173837C03_22_9b-e1724947220468.jpg"},{"post_title":"Old-Fashioned Brown 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Loaf","post_link":"\/recipes\/english-muffin-bread-loaf\/","post_image":"\/wp-content\/uploads\/2024\/11\/English-Muffin-Bread-Loaf_EXPS_TOHD24_4070_SuzanNajjar_7.jpg"},{"post_title":"Blueberry Banana Bread","post_link":"\/recipes\/blueberry-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Banana-Bread_EXPS_FT24_20953_ST_0105_7.jpg"},{"post_title":"Blueberry Orange Bread","post_link":"\/recipes\/blueberry-orange-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9791_BHR963638C53.jpg"},{"post_title":"Colonial Yeast Bread","post_link":"\/recipes\/colonial-yeast-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3147_coudj91p47atran-2.jpg"},{"post_title":"Old-World Dark Bread","post_link":"\/recipes\/old-world-dark-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28886_CWX-Food.jpg"},{"post_title":"Virginia Box Bread","post_link":"\/recipes\/virginia-box-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Virginia-Box-Bread_EXPS_H13X917_4036_C06_23_6b-1.jpg"},{"post_title":"Home-Style White Bread","post_link":"\/recipes\/home-style-white-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13204_QC10140C6A.jpg"},{"post_title":"Roasted Red Pepper Bread","post_link":"\/recipes\/roasted-red-pepper-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roasted-Red-Pepper-Bread_EXPS_HBMZ19_48932_E06_21_11b-4.jpg"},{"post_title":"New England Baked Beans","post_link":"\/recipes\/new-england-baked-beans\/","post_image":"\/wp-content\/uploads\/2024\/07\/New-England-Baked-Beans_EXPS_TOHVP24_48034_LC_07_12-_2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Authentic-Boston-Brown-Bread_EXPS_FT25_42325_JR_0107_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/authentic-boston-brown-bread\/","name":"Boston Brown Bread","datePublished":"2018-01-01","dateModified":"2025-01-17","prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Authentic-Boston-Brown-Bread_EXPS_FT25_42325_JR_0107_6.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Boston brown bread is a New England classic. Made with rye flour, cornmeal, molasses, nuts and dried fruit, it's hearty and slightly sweet.","recipeIngredient":["1\/2 cup cornmeal","1\/2 cup whole wheat flour","1\/2 cup rye flour","1\/2 teaspoon baking powder","1\/2 teaspoon baking soda","1\/4 teaspoon salt","1 cup buttermilk","1\/3 cup molasses","2 tablespoons brown sugar","1 tablespoon canola oil","3 tablespoons chopped walnuts, toasted","3 tablespoons raisins","Cream cheese, softened, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"In a large bowl, combine the cornmeal, whole wheat flour, rye flour, baking soda, baking powder and salt. In a separate bowl, whisk the buttermilk, molasses, brown sugar and oil Stir the wet ingredients into the dry ingredients until the dough is just moistened. Fold in the chopped walnuts and raisins.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the steamer","text":"Transfer the dough to a greased 8x4-inch loaf pan, and cover the pan tightly with foil. Place a rack inside a boiling-water canner or other large, deep pot, and place the covered loaf pan on the rack. Add 1 inch of hot water to the bottom of the pot, and bring the water to a gentle boil. Editor's Tip: When covering the loaf pan, make sure to seal the foil tightly around the edges of the pan. You want to trap all the steam inside so the bread cooks properly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Steam the bread","text":"Cover the pot and steam the bread for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Check the pot several times during the steaming and replenish the water as needed."},{"@type":"HowToStep","name":"Let the bread cool","text":"Carefully remove the bread pan from the pot and let it stand for 10 minutes. Then, remove the bread from the pan and transfer it to a wire rack to cool. Serve sliced Boston brown with softened cream cheese, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_5.jpg?fit=700,1024"}],"recipeYield":"1 loaf (12 pieces)","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 124 calories","fatContent":"3g fat (0 saturated fat)","cholesterolContent":"1mg cholesterol","sodiumContent":"145mg sodium","carbohydrateContent":"23g carbohydrate (10g sugars","fiberContent":"2g fiber)","proteinContent":"3g protein.  <b>Diabetic Exchanges<\/b>: 1-1\/2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.375,"reviewCount":8,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ldavismst"},"reviewBody":"This is a wonderful recipe. My grandmother made Brown Bread almost every week and she used Greased Coffee Cans (they USED to be 1 lb cans then-a long time ago !)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattiejean"},"reviewBody":"I love brown bread and was thrilled to try this recipe!  It came out moist and delicious, perfectly cooked after 45 minutes. Next time I will make it in empty cans to make it even more authentic.  I found the 3 tablespoons of raisins a little skimpy-will definitely add more next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SusanSchindler"},"reviewBody":"I've eaten this before but this is my first time making it.lThis recipe looks like enough to make 2 cans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"apschwartz"},"reviewBody":"Very good and very hearty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vicnmary45"},"reviewBody":"Thank you for this.  I do not have the proper sized cans to make this like I used to and never thought of steaming it in a loaf pan.  I love this with some authentic baked beans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sugarbearchef"},"reviewBody":"I love this bread for breakfast, and it's so healthy too.  I'm happy when a recipie gets me to try something new and I end up liking it.  But . . . my hubby and kids won't touch the stuff.  All the more for me!  Ha-ha!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"faeriedust"},"reviewBody":"Alittle gritty from the corn mealpretty tasty","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Redpunzel"},"reviewBody":"it was more like a loaf to me but it was fantastic to have with homemade beansmy guests loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"42325","romance_copy_dek":"Boston brown bread is a New England classic. 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