Baked Boston Brown Bread
A hearty, sweet bread with raisins and a moist texture, baked in cans, perfect for breakfast or tea with a nostalgic American flavor.
Ingredients
Instructions
- Butter two No. 2 cans.
- Mix sugar, raisins, baking soda, and salt in a bowl.
- Add butter and pour boiling water over the mixture.
- Simmer for 5 minutes and then cool.
- Add the beaten egg and flour to the cooled mixture.
- Blend until smooth.
- Pour the batter into the prepared cans.
- Bake at 350°F (175°C) for 50 to 60 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you prefer, add chopped nuts or seeds for extra texture. Make sure to cool the mixture sufficiently before adding the egg to prevent curdling. This recipe is a great way to use up leftover raisins from other American recipes.
Serving Suggestions
Baked Boston brown bread pairs beautifully with butter and honey or can be served alongside hearty soups and stews. It also makes a delightful breakfast option when toasted. For an interesting twist, try it with a slice of cheese or serve it as a side to a classic dish like Mozzarella Cheese Quiche for a satisfying meal.
Storage & Reheating
Store any leftover baked Boston brown bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to two months. To reheat, slice the bread and warm in a toaster or oven until heated through, which helps maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Boston Brown Bread contains roughly 262 calories, with 4g protein, 43g carbohydrates, and 9g fat. It is a good source of vitamin C (18% of the Daily Value) and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1335mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour for this recipe?
Yes, you can experiment with different flours. Whole wheat flour can add a nutty flavor and more fiber, while gluten-free all-purpose flour works for a gluten-free version. Just be aware that the texture may vary slightly depending on the flour used.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. It should also have a firm, springy texture. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last part of baking.
What can I do if my batter is too thick?
If your batter appears too thick, you can add a little more boiling water, one tablespoon at a time, until you reach the desired consistency. Just be cautious not to add too much, as it can alter the final texture of the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).