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Bakery-Bread: Great-Grandma's Boston Brown Bread
As of 2020 this recipe is at least 120 years old. It was my great-grand mother's recipe and my grandmother remembered it from her childhood which would have been around 1910 (so I'm claiming that the recipe has been around since at least 1900, but probably much longer). I can remember my great grandmother cracking butternuts from a tree in her yard for it. Traditionally, brown bread, at least where I come from, was baked in an old metal coffee can, hence the traditionally round form (although, I admit, we use a loaf pan).
Serve with butter, jelly, cream cheese or whatever you like.

Servings: 1 loaf

Servings: 1 loaf
Ingredients
  • subheading: Sift together:
  • 1 cup flour
  • 2 cups whole wheat flour
  • ½ cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  •  
  • subheading: Add in:
  • ½ cup molasses
  • 2 cups milk
  • 3 teaspoons white vinegar
  • 2 tablespoons vegetable oil
  • ½ to ¾ cup raisins
  • ½ cup chopped butternut or walnuts (optional)
Steps
  1. Preheat oven to 350°F.
  2. After all ingredients are well mixed stir in raisins then pour into a greased loaf pan.
  3. Bake for 55 minutes. Test with toothpick and, if necessary, bake another 10 minutes then check again.
  4. Bake in cleaned our de-labeled tin can, smooth sided if possible. Spray with cooking oil.
Notes
  • Serve with butter, cream cheese, jelly, or honey.
  • Recipe from great grandma Scott. No other attribution.
 

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