Boston Brown Bread
A dark, moist, slightly sweet steamed bread from New England made with a blend of rye flour, cornmeal, and whole wheat flour. Sweetened with molasses and studded with raisins, it's traditionally steamed in a coffee can for a signature round shape and served with baked beans or a smear of cream cheese.
For 8 servings
- prep · ~5 min
Prepare the steaming vessel and cans.
1.Grease two clean coffee cans or a pudding mold with butter.2.Fill a large stockpot with enough water to come halfway up the sides of the cans.3.Place a rack or crumpled foil ring at the bottom of the pot.4.Bring the water to a gentle simmer over medium heat while you make the batter.TIPKeep the water at a steady simmer, not a rolling boil. Vigorous boiling can make the bread dense. - mix · ~2 min
Combine the dry ingredients.
1.In a large mixing bowl, whisk together rye flour, cornmeal, whole wheat flour, baking soda, and salt.2.Stir in the raisins until they are evenly coated with the flour mixture.TIPCoating the raisins in flour keeps them from sinking to the bottom of the batter. - mix · ~2 min
Mix the wet ingredients and form the batter.
1.Pour the buttermilk and molasses into the dry ingredients.2.Stir gently with a wooden spoon just until no dry streaks remain. The batter will be loose and pourable.3.Divide the batter evenly among the prepared cans, filling each no more than two-thirds full.TIPMix gently and stop as soon as everything is combined. Overmixing makes the crumb tough. - prep · ~1 min
Cover the cans for steaming.
1.Cover each can tightly with a double layer of aluminum foil.2.Secure the foil with kitchen twine tied firmly around the rim. - steam · ~120 min
Steam the bread for two hours.
1.Carefully lower the cans into the simmering water in the stockpot so they stand upright.2.Cover the pot with a tight-fitting lid.3.Steam for a full 2 hours, checking the water level every 30 minutes.4.Add more simmering water as needed to keep it at the halfway mark.TIPResist the urge to lift the lid during steaming. Consistent heat and steam are essential for a good rise and moist texture. - other · ~10 min
Cool the bread.
1.Remove the cans from the pot using tongs.2.Place the cans on a cooling rack and let them cool for 10 minutes.3.Gently shake the cans to loosen the bread; slide the loaves out onto the rack to cool completely.TIPIf the bread sticks, run a thin knife around the inside edge of the can before shaking it out. - serve
Slice and serve.
Cut into slices using a serrated knife. Serve warm or at room temperature with cream cheese, butter, or alongside Boston baked beans.
TIPBoston Brown Bread is famously served with baked beans and franks for a classic Saturday night supper.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Coating raisins in flour before mixing prevents them from sinking to the bottom of the batter.
- 2Keep the water at a gentle simmer — a rolling boil can make the bread dense and tough.
- 3Do not overmix the batter; stir just until no dry streaks remain for a tender crumb.
- 4Check the water level every 30 minutes and add more simmering water to maintain the halfway mark.
- 5Let the bread cool in the can for 10 minutes, then run a knife around the edge if it sticks.
- 6Store leftover brown bread wrapped in plastic at room temperature for up to 3 days, or freeze for up to 3 months.
Adapt it for your goals.
Nutty Addition
Fold 1/2 cup of toasted walnuts or pecans into the batter along with the raisins for added crunch and a nutty flavor that complements the molasses.
Gluten FreeGluten-Free
Replace the rye and whole wheat flours with a gluten-free all-purpose blend plus 1 tsp xanthan gum. The texture will be slightly more crumbly but still moist and delicious.
VeganVegan
Substitute buttermilk with 2 cups of unsweetened plant-based milk mixed with 2 tbsp lemon juice or apple cider vinegar, and use a neutral oil or vegan butter for greasing.
Spiced VariationSpiced Variation
Add 1 tsp cinnamon, 1/2 tsp ground ginger, and 1/4 tsp cloves to the dry ingredients for a warm, aromatic brown bread that pairs well with apple butter.
Why this is on our healthy list.
High in Fiber
The blend of rye flour, cornmeal, and whole wheat flour provides a significant amount of dietary fiber, promoting digestive health and helping to keep you full longer.
Rich in Iron
Molasses is a natural source of iron, which is essential for oxygen transport in the blood and maintaining healthy energy levels.
Contains Calcium and Probiotics
Buttermilk is rich in calcium for strong bones and teeth, and its live cultures can support gut health.
Lower Glycemic Option
Using whole-grain flours instead of white flour helps slow carbohydrate absorption, providing more stable blood sugar levels compared to refined breads.
Frequently asked questions
Yes, but the texture will be drier and more cake-like. Bake in a greased loaf pan at 350°F for about 50-60 minutes, covering loosely with foil if the top browns too quickly.
