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Boston Brown Bread II

Boston Brown Bread II

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    14 h 30 m
Dan Schultz

Dan Schultz

This bread is so tasty because the raisins soak overnight and then release their moisture into the bread as it bakes. It's a great bread for raisin lovers.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix together sugar, raisins, baking soda, salt, margarine and boiling water. Cover and let stand overnight.
  2. The following day, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  3. Beat egg and flour into raisin mixture. Pour batter into prepared pan.
  4. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean.
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Reviews

Amanda C.
6

Amanda C.

7/21/2006

Soaking the raisins is great! I added some cinnamon and pecans. Very good sliced thick and made into French Toast.

HAGANRD
6

HAGANRD

10/3/2003

Delicious! Definitely do not forget to soak the raisins; it makes all the difference. I added about 1 1/2 cups of chopped pecans, which added a nice touch. Also, I had to bake it for about 1 hr. 15 min. But otherwise it was very easy to make and tasty as well!

Caroline C
5

Caroline C

5/12/2006

The texture was just a little more cake-like than I hoped, but the flavor was very good. I always soak raisins overnight in regular black tea if I am making fruit bread/cake etc. It's something my gran and mum have always done, and I really like the subtle flavor it gives the fruit. Thanks!

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