Boston Brown Bread I

Boston Brown Bread I

sal 20

"This is an excellent whole wheat raisin bread recipe that doesn't need many ingredients."

Ingredients 1 h 10 m {{adjustedServings}} servings 332 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda and salt. Mix in molasses and buttermilk. Stir in raisins or currants. Pour batter into prepared loaf pan.
  3. Bake for 1 hour in the preheated oven, or until a tester inserted into the center of the loaf comes out clean.
Tips & Tricks
Gluten-Free Banana Bread

See how to make a kid-approved banana bread with gluten-free flour.

How to Make the Sponge for Homemade Bread

Your sourdough starter is ready. Now it’s time to make the sponge.

Rate recipe

Your rating


Reviews 35

  1. 41 Ratings


Wow, does this bring back memories! My Grandma Helen used to make a fabulous brown bread that I loved as a child. This comes very close. I used 3/4 cup of molasses and 1/4 cup of brown sugar. I love baking with buttermilk as it really does make everything come out very moist. I baked it at 350 for 1 hour and 15 minutes.This is a wonderful bread that is chewy, sweet and chock full of raisins! Perfect served warm with butter!


Great recipe, BUT I did change it to make it more like the true Boston Brown Bread. I used equal portions of white, wheat and rye flour. (Next time I will try using corn meal which is what is in the original Brown Bread recipes.) I took the raisins ( 2/3 cup) and mixed them in with one egg and let sit in the refrigerator for a couple of hours ( adding at the end). I baked the bread in a loaf pan at 350* for approximately one hour, tenting for the last 15 minutes. When done, I removed from the pan and placed the bread inside the foil that I used to tent the bread and wrapped it loosely...This gave it the steamed affect....It was pretty close to the old B&M Boston Brown Bread (in a can). I am sure this recipe is fine just as is...I just have the habit of changing recipes that I come across. Enjoy!! (An old Bostonian)


I would recommend baking this recipe in smaller loaf pans. Making it in one 5 x 9 caused the outside to get very well done before the inside was done. Otherwise excellent in every way.