Sweet Molasses Boston Brown Bread with Raisins
Traditional New England steamed-style bread baked in the oven, featuring the deep, rich sweetness of molasses balanced with tangy buttermilk. Dense yet moist texture comes from wheat flour and plump raisins soaked in boiling water. Perfect for cozy breakfast spreads, afternoon tea, or alongside hearty soups and stews. This simplified oven method delivers authentic Boston brown bread flavor without specialized steaming equipment, making it accessible for home bakers seeking comfort food with historical roots.
Ingredients
Instructions
- 1
Heat oven to 350 degrees F
- 2
Grease 4-5 cans or 9x5-inch loaf pan
- 3
Soak raisins in boiling water for 10 minutes until plumped
- 4
Mix wheat flour, all-purpose flour, sugar, baking powder, and salt in large bowl
- 5
Beat egg into flour mixture
- 6
Dissolve baking soda in buttermilk in separate bowl
- 7
Mix molasses into buttermilk mixture
- 8
Combine wet and dry ingredients
- 9
Add raisins last and mix until just combined
- 10
Pour batter into prepared cans or pan, filling only halfway
- 11
Place on baking sheet and bake for 50 minutes
- 12
Remove top baking sheet if using and bake additional 10 minutes until toothpick comes out clean
- 13
Cool slightly before removing from pans
Tips
Use 15 oz cans like coffee or tomato cans for traditional cylindrical shape and easier unmolding.
Fill containers only halfway to prevent overflow as bread rises significantly during baking.
Test doneness with toothpick in center since dense texture can appear underbaked when fully cooked.
Good to Know
Wrap tightly and store at room temperature up to 3 days or refrigerate up to 1 week.
Can be made 1 day ahead and stored wrapped at room temperature.
Serve warm or at room temperature with butter, cream cheese, or preserves.
Common Mistakes
Fill pans only halfway to avoid overflow during rising.
Do not overmix batter to prevent tough, dense texture.
Check doneness with toothpick as dense bread can appear underbaked when done.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I steam this bread instead of baking?
Yes, place filled cans in steamer or large pot with boiling water halfway up sides. Cover and steam 2-3 hours until toothpick comes out clean.
What if I don't have wheat flour?
Substitute with all-purpose flour using same amount. Bread will be lighter in color and slightly less dense than traditional version.
How long does this bread keep?
Wrapped tightly, keeps 3 days at room temperature or 1 week refrigerated. Can also be frozen up to 3 months.