Unlike some of my past recipes, I have no connection to this particular recipe. I simply thought that it sounded interesting!

Boston Brown Bread is similar to a banana bread or some other sweet bread. It is denser than most breads, and is much sweeter. This is due to the molasses and rehydrated raisins that you’ll be including in the batter when you prepare it. Also, I say batter, not dough, because this bread has a LOT of liquid in it! Two cups of buttermilk, an egg, and half a cup of molasses are certain to get your dry ingredients runny! Another thing about Boston Brown Bread is that typically it is baked in a can. This gives it a cylindrical shape when it rises, and really sets it apart from other breads. Unfortunately, we did not have any cans with which to bake this recipe, so in the pictures you will notice typical loaf shapes.

To make this recipe, you will need two and a half cups of wheat flour, two cups of buttermilk, half a cup of all-purpose flour, a cup of raisins (which you should puff up in a cup of boiling water, about ten minutes), half a cup of sugar, half a cup of molasses, two and a half teaspoons of baking soda, an egg, a teaspoon of salt, a teaspoon of baking powder, and whatever garnish you’ll eat it with (butter, cream cheese, etc.). First, mix all the dry ingredients (minus the baking soda) and beat in an egg. Mix your buttermilk and baking soda, then add molasses, in a separate bowl. Fold in until just incorporated, fold in the raisins, and bake at 350 for about 50 minutes (just make sure a tester comes out clean). Cool on a wire rack and enjoy!

This recipe is very easy. I decided to do it and about two hours later I was able to eat it. Most of these ingredients are already in your kitchen if you bake (wheat flour might be an issue but it can be found in your local supermarket). Overall, I’d give the recipe a 7/10. While it is easy, and makes a pretty good bread, I don’t think that it’s my favorite of what I’ve made. I would rate myself similarly, as I didn’t exactly follow the directions: my buttermilk is a day or so out from its best-by, and I used a loaf pan instead. Otherwise, I recommend this recipe! Very simple, and a good snack to have around. A link to the recipe can be found here.

As you can see, much more like batter than dough!

Smells delicious!