Reviewed: Oct. 26, 2009

Excellent. The only change I made was that I baked this in mini loaf pans which took about 35 minutes.

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Jenny

Cooking Level: Intermediate

Home Town: Nikiski, Alaska, USA

Living In: Kasilof, Alaska, USA

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Reviewed: Feb. 12, 2009

I love this bread. My mom always baked it in small coffe cans for the cutest little round loaves.

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Audra Slusher

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Reviewed: Jan. 26, 2009

This turned out excellent! Instead of making 1 large loaf, I made 4 mini loaves and they were done after 30 minutes. A very quick and simple thing to make and I'll be making it again I'm sure.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

Yum! Lowered the temp to 370 (but I'm at high altitude, so the temp was good for me). Made one loaf with raisins and one without... will never make it without raisins again! Next time I might try to cut back on the molasses a little and sub some brown sugar instead, to mellow the flavor a little. But awesome! THANK YOU!

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Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 5, 2008

This was so good. Got home from work, mixed it and poured into a pan. It was just delicious. I, also, lowered temp to 350 for the baking. Thank you!!!

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Marika

Cooking Level: Intermediate

Home Town: Ossining, New York, USA

Living In: New Milford, Connecticut, USA

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Reviewed: Nov. 3, 2008

I made this today and it is nearly all gone my husband and visitors went crazy eating it. It is so moist and really excellent.

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Barbara Y

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Reviewed: Jul. 28, 2008

Very tasty bread. I love the flavor of molasses and this bread delivers. I'm taking one star off because I think the oven temp is a little high. I searched other brown bread recipes and the oven temp was either 325 or 350. I used the oven temperature given and the inside wasn't quite done and the outside was rather dark. I had to drop the temperature to 350 to finish baking. Other than that this is worthy of 5 stars for me. Next time I make this I will make the adjustment to the oven temperature.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Jun. 4, 2008

I have also been looking for this recipe after having "molasses" bread in Boston years back. This is exactly it!! Its soft and rich. I also used an equal part rye.

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jeanbean

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Reviewed: Apr. 15, 2008

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)

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HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

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Reviewed: Jan. 7, 2008

This is an interesting "quick" bread. Dense, sweet and excellent toasted this bread is bound to become one of your favorites. If you use full flavor molasses decrees to 3/4 cup and if you love raisins (like my family) this recipe can definitely handle 1 c. or more. To keep it from browning too much, tent it lightly with foil half way through the cooking time. This bread is great warm out of the oven and is a filling breakfast toast. Don't forget to to the baked bread (especially toasted) with butter!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Dec. 28, 2007

After moving to Mexico, (one month ago) I was in for a surprise that I can't find my beloved dense brown bread! I can only find the "fluffy" brown bread. After searching the net for a recipe, I picked BBB1, going to the store for ingreds. was another surprise! Not reading or speaking Spanish I could not find B milk or Molassas. I substituted a yogurt like cream for b milk (adding a little water for the right consistanty and carmel liquid used for flan for the molassas. I also added two tablespoons of toasted flaxseed. I made a half dozen muffins (35 mins) and a small loaf (45 mins. I also had to guess the temp. of the oven as my oven doesn't show the degrees! To my surprise it turned out good, it hits the spot! Great toasted with butter. I would make again when I get cravings for dense brown bread, but I will still search and experment for a denser European bread.

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Lynn

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Reviewed: Sep. 30, 2007

Thanks for a very tasty and healthful recipe! I added 1/2 tsp cinnamon,1/4 tsp fresh ground nutmeg and a dash ground ginger and it tasted just like the round brown bread in a can that I remember from my childhood! Delicious!

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Serving with Gladness!

Cooking Level: Intermediate

Home Town: Danvers, Massachusetts, USA

Living In: Lynn, Massachusetts, USA

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Reviewed: Jul. 25, 2005

I love a dense, chewy bread and this certainly fits the bill, and it tastes great as well. I didn't have quite enough molasses and substitued corn syrup for the remainder. I thing it would be even better with the full molasses flavor. Since others had some problems with the outside burning before the center was done, I also made this in two smaller loaf pans. The outside was crunchy and the inside moist. This is a quick and easy recipe that I will make again.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: May 31, 2005

A good, dense, filling bread. Best eaten warm with butter and a glass of something cold. Will make again!

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 16, 2005

I love molasses, but this was a little to molasses for me. I will try this again, but next time I would cut back on the molasses to 2/3 cup. I added about 1 cup of raisins. I put the batter in muffin tins and baked it for 25 minutes.

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ONEIDA2

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Reviewed: Aug. 21, 2004

I made six muffins instead of a loaf (half the recipe) and baked them for about 35 minutes. This isn't bad--but I guess if I were eating bread with dinner, I'd want a yeast bread instead of this. It's easy to make though.

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MACKALLEN

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Reviewed: Feb. 18, 2004

This is good bread. It is very dense and chewy, with a strong molasses flavor. It was actually a little hard to cut. I don't eat raisins as snacks, but they go very well in this bread. After 50 minutes, the inside was baked through, but the top had burnt a little. It didn't affect the taste. It is an easy recipe with a minimal amount of ingredients. I would like to try other brown bread recipes on this site for comparison, but I will add this one to my repetoire.

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PTEETSA

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Reviewed: Feb. 20, 2003

I was disappointed with this recipe. The texture was typical of low-fat bread -- very chewy -- and the molasses flavor was overly strong. Also, the bread began to burn on the outside after 45 minutes in the oven but was still not completely cooked in the middle.

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