Boston Brown Bread with Dried Fruit - Traditional Steamed Loaf
A hearty New England-style quick bread that combines all-purpose flour, whole wheat flour, and cornmeal for complex texture and nutty flavor. Sweetened with molasses and studded with dried fruit, this dense, moist loaf offers the perfect balance of sweet and earthy notes. Unlike traditional steamed versions, this oven-baked adaptation delivers the same authentic taste with easier preparation. The cornmeal adds subtle crunch while buttermilk provides tanginess that complements the rich molasses. Ideal for breakfast, afternoon tea, or alongside hearty soups and stews during cooler months.
Ingredients
- 1 cup Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- ¾ cup Gold Medal whole wheat flour
- ½ cup cornmeal
- 1 teaspoon baking soda
- ½ cup molasses
- 1 egg or 1/4 cup fat-free egg product
- 2 tablespoons butter or margarine, softened
- 1 cup fat-free buttermilk
- ¾ cup dried fruit and raisin mixture, diced
- 2 tablespoons butter or margarine, melted
Instructions
- 1
Heat oven to specified temperature and grease bottom only of loaf pan with shortening or cooking spray, then coat with flour
- 2
Mix flours, cornmeal and baking soda in medium bowl
- 3
Beat molasses, egg and softened butter with electric mixer on medium speed about 3 minutes until well mixed
- 4
Beat in flour mixture alternately with buttermilk until mixed
- 5
Stir in dried fruits and pour into prepared pan
- 6
Bake 50 to 60 minutes or until toothpick inserted in center of crack comes out clean
- 7
Cool in pan 10 minutes, then run knife around edges to loosen and remove to wire rack
- 8
Brush with melted butter and serve warm
Tips
Grease only the bottom of the pan to help the bread climb the sides as it bakes, creating better height and texture.
Beat the molasses mixture for the full 3 minutes to ensure proper incorporation and help create a tender crumb.
Brush with melted butter while still warm for the best flavor absorption and appealing shine.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered. Reheat gently before serving.
Serve warm with butter, cream cheese, or alongside soups and stews.
Common Mistakes
Grease the entire pan to avoid bread sticking to sides and losing height.
Overmix the batter to avoid tough, dense bread.
Skip the melted butter brush to avoid dry, less flavorful crust.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need extra liquid
General Alternatives
let sit 5 minutes before using
Full guide →FAQ
Can I use different dried fruits?
Yes, substitute any combination of dried cranberries, chopped apricots, dates, or figs for the fruit and raisin mixture.
What if I don't have cornmeal?
You can substitute with additional whole wheat flour, though you'll lose the characteristic texture and slightly nutty flavor.
How long will this keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freezes well for up to 3 months.