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Boston Brown Bread III

See how to make traditional Boston brown bread with molasses. See more

READY IN 1 hr

Boston Brown Bread III

Read Reviews (99)

"Absolutely fabulous, tastes just like the brown bread I had on my trip to Boston!" — PARADIGMGIRL

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Original recipe makes 1 (9x5 inch) loaf pan Change Servings

2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt

2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

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To me, this brown bread is PERFECTION. I love it. I made it exactly as the recipe suggests. I'll never make another version again. (just a note: the directions forget to tell you to add the salt listed in the ingredients)

—Principessa

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Most Helpful Critical Review

Feb 14, 2007

The flavor of the bread was okay though a bit too sweet but the texture was *weird*. It was crumbly and almost grainy. I won't make it again.

—LAUREN003

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125 Ratings

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Jul 06, 2006

Really good. My husband said, "Tastes just like bread out of a can." (If you're confused, that's a good thing.) To keep the kitchen cooler, I used the quick-bread setting on my bread machine. Worked great. Thanks.

—SUSAN402

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Jul 02, 2009

Very simple. A dense, chewy bread with a deep flavor. My older son helped me make this in the morning before it got too hot. It was simple enough for him to help with with minimal supervision. I did have to cover this with foil about 20 minutes before it came out because it would have scorched if I hadn't. Good contrast against Cha Cha's White Chicken Chili. NOTE: To make your molasses slip easily from your measuring cup, give it a good spritz with your baking spray. Comes clean like whoa.

—Sarah Jo

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Oct 04, 2010

Wonderful! Change nothing, this recipe is perfect except add 2/3 c raisins soaked in 1/4 c apple juice for 15-30 minutes. :)

—SUSANDON

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Jan 27, 2011

AMAZING! I followed the recipe exactly and it turned out perfect. So moist, just a touch of sweet. I will be making this again and again.

—TRUMANMEG

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Jan 18, 2007

I wasn't sure I liked Boston Brown Bread but decided to give it a try - we loved it! The loaf barely lasted 24 hours. The recipe was extremely easy and I liked that there weren't too many ingredients - it took less than 5 minutes to get in the oven. I made a couple of minor changes - 2 cups white flour & 1 cup wheat and tossed in a handful of raisins before baking. I'll definitely be making this again!

—MELISSA_B

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Mar 08, 2005

I thought this bread was delicious! And, so easy to make, too! I like the sweetness the brown sugar adds. It's not too sweet, but a hint of sweet that you don't find in some brown breads. It'a a winner!

—CARLENE9

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Nutrition

Calories
188 kcal
9%

Carbohydrates
41.5 g
13%

Cholesterol
2 mg
< 1%

Fat
0.8 g
1%

Fiber
2.7 g
11%

Protein
5.2 g
10%

Sodium
454 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Boston Brown Bread III

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 188
Calories from Fat: 8

% Daily Value *
Total Fat 0.8g 1 %
Saturated Fat 0.3g 2 %
Cholesterol 2mg < 1 %
Sodium 454mg 18 %
Potassium 270mg 8 %
Total Carbohydrates 41.5g 13 %
Dietary Fiber 2.7g 11 %
Protein 5.2g 10 %
Sugars 17.7g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 10 %
Iron 17 %
Thiamin 19 %
Niacin 24 %
Vitamin B6 9 %
Magnesium 19 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.