Recipes

[KarenQVC]

I haven't had it in forever, so I ordered B&M Original.  It tastes great, but I seem to recall there used to be nuts in there.

Does anyone remember?  Thanks much.

[felixmom]

The Old Fashioned Brown Bread that's steamed in a coffee can is raisins only but you can add nuts if that's your preference. 

[chrystaltree]

I do remember it!  I haven't had it since I was a kid, my grandmother made it.  She made it with cod fish cakes and baked beans.  It was a Saturday night meal and all home made.  She toasted the leftover brown bread in the broiler for breakfast the next day.  Good memories!

[Shelbelle]

We always enjoyed it with cream cheese. 

[KarenQVC]

You'll, I think I am mixed up.  Maybe I was remembering the Dromedary Canned Date Nut Bread, which no longer exists.

Anyway, the B&M Original Brown Bread is good and they also have a choice with raisins.

[chickenbutt]

I don't remember nuts.  There was always the plain one and the one with raisins.

[Nightowlz]

I have never heard of it. Just made some sweet oatmeal bread with molasses in it. It's pretty good.

[deepwaterdotter]

I make my own from a recipe I tore out of an issue of Cook's Country.  It bakes in 2 loaf pans:

1 1/2 cups flour

1 1/2 cups raisins (I prefer golden)

1 cup whole-wheat flour

1 cup cornmeal

1 1/2 tsp baking soda

1/4 tsp salt

2 cups buttermilk

1 cup molasses

1/3 cup vegetable oil

1 egg

Whisk flours, raisins, cornmeal, baking soda, and salt in bowl. 

Beat egg in another bowl, then whisk in buttermilk, molasses, and oil.  Whisk into flour mixture.

Evenly scrape batter into 2 greased loaf pans.  Bake at 350 degrees until toothpick comes out with a few crumbs, 40-45 minutes.  Cool pans on rack for 15 minutes.  Remove from pans and cool for 1/2 hour.  It stores well when tightly-wrapped in plastic wrap.    

[Catty2]

I remember my grandmother making it in an empty tin can.  It was delicious.  Haven't thought about that in years.  

[BirkiLady]

Nice to see a REAL receipe for Boston Brown Bread!  Those cans have become expensive with S&H, yet I love the flavor and texture of brown bread.  

Does anyone know why it was always sold in cans? That's something I should have asked my Grandmother and mother, but failed to do so as a  child.

I've never reheated it in the can; preferring to use my regular oven roasting ware to do so.