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Boston Brown Bread

(0 Votes)
Updated December 13, 2017
Boston Brown Bread
SERVES
6
COOK TIME
35 Min

This colonial-style brown bread is actually cooked inside of a can and it's a New England favorite! Our Boston Brown Bread is moist and flavorful on its own, but it's even better when you slather on some butter or cream cheese right before serving!

What You'll Need

  • 2 (15-ounce) cans, empty and clean
  • 1/2 cup rye flour
  • 1/2 cup whole wheat flour
  • 1/4 cup cornmeal
  • 2 tablespoons brown sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup molasses
  • 1 tablespoon vegetable oil
  • 1/2 cup raisins

What to Do

  1. Coat the inside of cans with cooking spray.
  2. In a large bowl, combine rye and whole wheat flours, cornmeal, brown sugar, baking powder, and salt; mix well. Add buttermilk, molasses, and oil; whisk until smooth. Stir in raisins. Divide batter evenly between cans. 
  3. Place a piece of aluminum foil over the top of each can, pressing firmly around edges to secure. Place cans in a soup pot, foil wrapped-side up and fill with the pot with hot water halfway up sides of cans.
  4. Cover the pot and bring to a boil over high heat. Reduce heat to low and simmer 35 to 40 minutes or until a toothpick inserted in center of cans comes out clean. Carefully remove cans from pot to wire rack, remove foil, and let cool. Remove bread by turning cans upside down. Slice and enjoy. 

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 265
  • Calories from Fat 39
  • Total Fat 4.4g 7 %
  • Saturated Fat 1.1g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 4.3g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 5.8mg 2 %
  • Sodium 219mg 9 %
  • Total Carbohydrates 55g 18 %
  • Dietary Fiber 3.0g 12 %
  • Sugars 28g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is such a clever and unique recipe! It has such a neat shape to it, which also makes it easy to do uniform slices. I imagine this could even be a great idea to do on a camping stove while camping, when you may not have an oven readily available. My only concern is that some cans may have a stay fresh plastic liner inside. I'd just make sure to check the label for those plastic symbols first, and make sure it is just metal. I plan to try this soon!

Can you do this with any sort of batter? Like for example if I wanted to make brownies in a can?

Hi Jay! The Mr. Food Test Kitchen hasn't tried this recipe on any other batter, so don't know if it would work. Sorry we can't be more help.

I have got to try making this bread one day, it sounds really delicious! I like the idea of making it in cans on the stove. I have always baked breads in the oven so this will be a new technique for me.

I have got to try making this bread one day, it sounds really delicious! I like the idea of making it in cans on the stove. I have always baked breads in the oven so this will be a new technique for me.

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