Heirloom Boston Brown Bread

Do you remember those large round cans of ready-to-eat Boston Brown Bread in the supermarkets? As a kid, we always had a can or two in the cupboard, but now I make my own! Heirloom Boston Brown Bread is a family favorite, and so easy to bake.

Those round slices were fun to eat as a kid!

My mother would keep a can or two of Boston Brown Bread in her pantry. I can still see that label on the can in my memory bank. When dinner was a bit "skimpy" She would cut out both ends of the can. Slide the bread out onto a platter and slice it. The bread in the can was always a bit dry and slightly sweet. I really liked that bread as a child because it was fun to see a loaf of bread sliding out of a large can! She always let us butter our own piece, and honestly, since the bread was a bit dry, it really needed that butter!

This bread is better...and has no refined sugar.

I bought a few cans of that bread myself in the early years when I had young children. Then one day I ran across this recipe and I knew, I want to eat this bread! Heirloom Boston Brown Bread is a traditional whole grain bread to be served alongside a dish of beans, soup, or stew. These little loaves of bread are not sugar-sweetened. Only sweet from the molasses and raisins making it the perfect partner to serve with beans. It has an enjoyable, tender texture, one that goes very well with butter, just like that bread in the can!

The recipe called for baking the bread in one pound (size) cans and while the round shape is traditional, I had no cans to bake in. Also in my small kitchen here in the Tiny House with a decided lack of space, I know I won't be saving cans for future baking. So I used the small loaf pans that I already own, and it worked perfectly! Heirloom Boston Brown Bread is a delicious loaf of healthy goodness that the whole family will love. You just might find yourself making this often...and not just when you serve beans.

Some additional thoughts on this recipe:

If you prefer, you may also bake this in muffin tins, you will need to adjust the baking time accordingly.

This recipe has no added fat, so yes, you will want to butter your bread!

Note, this whole wheat recipe has a 30-minute wait after mixing, but before baking.

Slices of this bread, buttered would be lovely on a cheese plate.

Ingredients needed for this recipe:

whole wheat flour
baking soda
salt
buttermilk
molasses
raisins
nuts

You will also need the following:

measuring cups
measuring spoons
silicone spatula
medium-sized mixing bowl
whisk
cutting board
kitchen knife
small individual loaf pans

muffin pan

Now we are ready to begin!

Heirloom Boston Brown Bread
adapted from: More with Less Cookbook
350-degree oven

UPDATED: 01.21.2024

2 1/2 c whole wheat flour, we use pastry grind flour
2 t baking soda
1 t salt

2 c buttermilk or sour milk
1/2 c molasses
1 c raisins, chopped and lightly floured
1/4 c nuts (optional)

Using a cutting board chop the raisins if desired, and the nuts if used. Set aside.

In the medium-sized mixing bowl, combine the whole wheat flour, salt, and baking soda. Whisk together to mix well.

Add the molasses, buttermilk along with the raisins and nuts. Mix until smooth.

Prepare 3 small loaf pans for baking, spoon evenly batter evenly into each pan.

Let stand for 30 minutes for the flour to hydrate. Bake 30- 35 minutes or until done in your oven.

Let cool briefly, before removing from pans. Wrap airtight and store 24 hours before serving, for easier slicing.

Storage options for Heirloom Boston Brown Bread. Store well wrapped for up to three days at room temperature. I do not recommend freezing this bread due to the low-fat content.

UPDATE: For your convenience, a "copy and paste" version of Heirloom Boston Brown Bread has been included below.

You may also enjoy:

Whole Wheat Cream Cheese Banana Bread.

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#norefinedsugar

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Printable "copy and paste" version:

Heirloom Boston Brown Bread
adapted from: More with Less Cookbook
350-degree oven

In the medium-sized mixing bowl, combine the whole wheat flour, salt, and baking soda. Whisk together to mix well.

Add the molasses, buttermilk along with the raisins and nuts. Mix until smooth.

Prepare 3 small loaf pans for baking, spoon evenly batter evenly into each pan.

Let stand for 30 minutes for the flour to hydrate. Bake 30- 35 minutes or until done in your oven.

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