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Square close up image of a sliced loaf of Boston brown bread.
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5 from 10 votes

Old-Fashioned Boston Brown Bread

A dense, moist, molasses-flavored quick bread studded with raisins. Made in one bowl with about 10 minutes of prep, this easy loaf pan version skips the coffee cans but keeps all the classic flavor.
Course bread
Cuisine American
Keyword boston brown bread, boston brown bread in a can, boston brown bread recipe, old fashioned brown bread, traditional brown bread
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings 12 slices (1 loaf)
Calories 155kcal
Author Blair Lonergan

Equipment

  • 8 ½ x 4 ½-inch loaf pan

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ¼ cups buttermilk, well shaken
  • ½ cup molasses
  • ¾ cup raisins

Instructions

  • Preheat oven to 325°F. Grease an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray; set aside.
  • In a large bowl, sift or whisk together the whole wheat flour, all-purpose flour, baking soda, and salt.
    Whisking the dry ingredients for Boston brown bread.
  • Gradually stir in the buttermilk and molasses, mixing just until combined. Do not over-mix. Fold in the raisins.
    Adding the raisins to the batter.
  • Transfer the batter to the prepared pan.
    Boston brown bread recipe batter in a loaf pan before baking.
  • Cover the pan with buttered (or sprayed) aluminum foil, pressing the foil tight around the edges of the pan but ballooning it in the center so the bread has room to expand.
    Loaf pan tented with foil.
  • Bake for 50 minutes. Remove the foil and bake for an additional 10 minutes, or until a toothpick inserted deep into the center comes out clean.
    Baked Boston brown bread in a pan.
  • Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
    Boston brown bread recipe cooling on a wire rack.

Video

Notes

  • Don't over-mix the batter. Stir just until the wet and dry ingredients are combined. Over-mixing develops gluten and makes the bread tough or dry.
  • Use regular molasses, not blackstrap. Regular (or dark) molasses gives the best flavor. Blackstrap is too bitter for this recipe.
  • The foil tent is important. It creates steam that gives the bread its signature dense, moist texture. Make sure the foil is tight around the edges but loose in the center.
  • Shake your buttermilk well before measuring. Buttermilk separates in the carton, and the consistency matters for this recipe.
  • Buttermilk substitute: If you don't have buttermilk, stir 1 tablespoon of white vinegar or lemon juice into 1¼ cups of milk and let it sit for 5 minutes before using.
  • Pan choice matters. Use an 8½ x 4½-inch metal loaf pan for best results. Glass and ceramic pans may need extra baking time.
  • Always check with a toothpick. Insert it deep into the center. If it comes out with wet batter, cover loosely with foil and bake 5 to 10 more minutes.
  • Raisin alternatives: Swap in dried cranberries, chopped dates, or currants. Or add ½ cup of chopped walnuts or pecans for crunch.
  • Grease the pan generously so the bread pops right out.
  • Storage: Wrap in plastic wrap or foil. Keeps at room temperature for 2 to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.
  • Best the next day. The flavors develop and the bread becomes even more moist after resting overnight. Try it toasted with butter for breakfast!
  • Recipe adapted from King Arthur Flour.

Nutrition

Serving: 1slice | Calories: 155kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 248mg | Potassium: 361mg | Fiber: 2g | Sugar: 12g | Vitamin A: 42IU | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 2mg