This Boston brown bread is a traditional steamed bread made with whole wheat, rye, and cornmeal flour, then lightly sweetened with molasses and dotted with raisins. It’s soft, sliceable, and has a rich flavor that pairs perfectly with both sweet and savory sides.
If you’ve never made Boston brown bread before, the method alone makes it worth trying. Instead of baking in a standard loaf pan, the batter is steamed (often in an old-school soup can), which gives the bread its signature roundness. And that’s because ovens weren’t exactly a thing when the recipe was created by colonial settlers.
Steaming was seen as a practical way to cook bread, and settlers often whipped up other dishes to serve it with. Often, this was baked beans.
And even now, it’s one of those pairings that just works. The bread itself is hearty but not heavy, and it gets a mild sweetness from molasses and a soft crumb that slices easily. Once you try it fresh and warm, you’ll see why it’s a New England staple!
Heaping is how much?
My grandmother’s recipe that my mom used stated that it was a “thirded bread” recipe. Which by the handwriting of “1/2 heaping cup of rye flour” , “1/2 heaping cup of rye flour”, “1/2 heaping cup of rye flour” meant it was a 1/2 cup measure, but with an added 1-2 tablespoons each. Baking to me is a science, and more or less makes a difference! To simplify this recipe, I adapted it to add a 1/4 cup more of the whole wheat flour and kept the rye and fine cornmeal at exact 1/2 cup measures.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Whole Wheat Flour: This gives the bread its hearty base and slightly nutty flavor.
- Rye Flour: Adds that earthier taste you’d expect from Boston brown bread. If you don’t have rye flour, you can substitute with more whole wheat flour, though the flavor will be a bit milder.
- Corn Meal: Finely ground cornmeal works best. This keeps the bread from feeling too soft.
- Allspice: A small amount adds warmth in the background without making the bread taste “spiced.” You can substitute with cinnamon if it’s all you have.
- Raisins: These soften as the bread steams, adding little pockets of sweetness throughout. If you’re not a fan, you can leave them out or swap in chopped dates.
- Molasses: This is where most of the flavor comes from! It adds depth and a mild sweetness. I suggest sticking with Grandma’s Original Molasses. I find blackstrap too strong and bitter for this Boston brown bread recipe.
- Buttermilk: Helps keep the bread tender and adds a slight tang that balances the molasses. If you don’t have any, use milk with a teaspoon of vinegar or lemon juice.
- Vanilla Extract: Not traditional in every version, but it rounds out the flavor here and works well with the molasses and raisins.
How to Make Boston Brown Bread
- Prepare your Cooking Setup.
- Stovetop: Set up a steamer rack inside a tall stockpot and fill it with enough water to come one-third up the sides of your coffee can. Turn the heat to medium.
- Oven: Preheat the oven to 325 degrees F and bring a large pot of water to boil. Grease the inside of the can or loaf pan with butter.
- Mix the Dry Ingredients. Whisk together the flours, cornmeal, baking soda, baking powder, salt, allspice, and raisins in a large bowl.
- Combine the Wet Ingredients. In a separate bowl, mix the buttermilk, vanilla, and molasses until smooth.
- Make the Batter. Pour the wet ingredients into the dry and stir until fully combined.
- Fill & Cover. Divide the batter into prepared cans or a loaf pan, filling about two-thirds full. Cover tightly with foil.
- Steam the Bread.
- Stovetop: Set the cans on the rack in the pot. Pour enough water to come up a third of the way of your cans or loaf pan. Cover the pot and turn the heat to low and simmer for 2 hours. Check often to maintain the steam levels.
- Oven: Use a high-sided roasting pan to hold the cans or a loaf pan. Pour the boiling water into the pan until it reaches one third up the sides of the can or loaf pan. Cover the roasting pan with foil tightly and place it in the preheated oven for 2 hours. Check if it’s cooked with a toothpick and steam for longer if needed.
- Cool & Remove. For either method, let the bread rest briefly, then turn out of the can or pan and cool on a rack before slicing.
- Clean, Empty Soup Cans: The traditional way to make a Boston brown bread recipe. A loaf pan or coffee can work for a single, larger loaf.
- Steamer Rack: Keeps the cans or pan elevated above water.
- Whisk & Spatula: For mixing batter smoothly.
Serving Suggestions
This mouthwatering Boston brown bread is best served slightly warm or at room temperature. And luckily, it pairs well with virtually any savory meal if you’re looking to mop something up!
- It’s great with any kind of baked beans, including my Cowboy Baked Beans, for that classic New England combo.
- Pair it with soups and stews like French Beef Stew or Ham and Bean Soup for a more filling meal.
- Spread with butter or cream cheese if you need a quick snack.
- It’s also great toasted and drizzled with honey or maple syrup for something sweet.
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Frequently Asked Questions
Steaming gives the bread a softer texture and helps it stay moist. It’s also the traditional method used in early New England kitchens, which is reason enough to give it a try.
Yes, a loaf pan works well for the oven method. Just be sure to cover it tightly and use a water bath to mimic the steaming environment. But honestly? The old-school method gives you the best results.
If the foil isn’t sealed tightly or the bread mix is exposed to water, moisture can drip into the batter and make it soggy. Make sure the top is well covered and secured, especially if you’re using cans.
Spice Blends for Sale
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Stovetop: Set the steamer rack inside a tall stockpot and fill the pot with enough water to come one-third of the way up the sides of your coffee can(s). Turn heat to medium and make the batter.
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Oven: Preheat oven to 325°F and bring a large pot of water to a boil. Grease the inside of the can(s) or loaf pan with butter. Set aside.
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In a large bowl, whisk together the dry ingredients.
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In a separate bowl, mix together the wet ingredients. Pour the wet ingredients into the dry and mix well with a spatula.
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Working quickly, divide the batter into the prepared loaf pan or two-thirds of the way up the sides of the can(s). Cover the loaf pan or can(s) tightly with foil. I add a rubber band or kitchen twine if using the can(s) to secure as sometimes they really push up and spill over.
Stovetop
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If steaming on the stovetop, set the can(s) on the rack in the pot. Pour enough hot water to come up one-third of the way of your can(s) or loaf pan. Cover the pot and turn the heat to low and simmer for 2 hours. Check often to maintain steam and add water if needed.
Oven
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Use a high-sided roasting pan that can hold the can(s) or loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the can(s) or loaf pan. Cover the roasting pan with foil tightly and place into the 325°F oven for 2 hours.
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Bread should be done if toothpick comes out clean, and or a thermometer inserted into the center registers 200°F – 205°F, if not cover and steam another 10 minutes.
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Remove cans from pot using tongs, set on a rack to cool, and remove the foil. Let bread cool in can(s) or loaf for 15 minutes.
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To remove the bread from can(s), turn each can upside down and tap the bottom of the can with the heel of your palm. Remove bread from loaf pan and let loaf cool completely on wire rack, about 1 hour.
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Serve warm with butter, cream cheese or toast a slice if preferred. Traditional alongside baked beans.
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Wrap in plastic wrap or foil and store leftover bread in the refrigerator for up to five days.
Calories: 148kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 172mg | Potassium: 390mg | Fiber: 3g | Sugar: 12g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
