Reviewed: Nov. 23, 2009

I made this brown bread to go along with my Boston Baked Beans and it was fabulous! So much better than the canned stuff I used to eat when I was a kid. I will be making this one again soon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tracey Stevens

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2009

This was the easiest, best tasting bread. The only change I made was to add 3/4 cup raisins. It is moist and slightly sweet. Excellent!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bkgrl

Cooking Level: Expert

Home Town: Howell, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

This bread was great! Not quite the taste I remember but very close. The only thing I would change with the recipe is the cooking time. An hour was too long in the oven. The crust was just too chewy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Teri

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

This was wonderful! I made it in 3 mini loaves ( baking about 35 minutes at 350°)and added 1 cup of raisins, it came out perfect. We ate up all 3 loaves while it was still warm, and I am baking 3 more this morning for breakfast, and so my daughter can have a loaf to take back to college with her. Just a wonderful cold-morning treat!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAROLYNBOERSMA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2009

Very delicious! The perfect combination of sweet with an edge! I also sprinkled a handful of flaxseeds over top for extra nutrient value. Definetly a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Fiestaqueen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2009

We live in North Carolina. I am a native, however my wife is born and bred from Mass. She raves about canned brown bread all the time so I decided to try and appease her innerchild a little. She found the texture to be slightly tougher, however the taste was a duplicate of her memories. She was somewhat disappointed because all she can think about is how moist the bread was once it came out of the can, however I explained to her that inside is what matters most because it was being made in a can and the can is what made it moist! Some things can be duplicated, but alas not everything. Pleased overall, but had to throw much of it to the birds who now are diabetic from this extremely sugary bread treat. lol

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

proconchef

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2009

Just like the stuff from the can, but has a better texture and no worms!!! (I had a bad experience involving worms and canned brown bread and I have never bought it since.) I added some raisins and made it into 4 mini loaves. Delcious, healthy and no complicated and difficult steaming involved. Bravo! 5 stars.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

400luv

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

very good,moist and went fast on the 4th of July BBQ with my baked beans

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lemonjello

Cooking Level: Expert

Home Town: Forest City, Pennsylvania, USA

Living In: Tyngsboro, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2009

This was so much easier than steaming it in a can! I added a cup of raisins and it was the same! I think I could have added a cup and a half even. I highly recommend this recipe! My mother in-law LOVED it....and she's from Boston!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Jasper, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2009

My 4yr son would not go to bed without having a slice - I thought the nuttiness of the molasses would be unappealing to him, but he loved it. Great with cream cheese in the morning.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Onika101

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2009

This bread recipe is great. Baking in Central Oregon is always a challenge - I'm at 4200 ft and dry, so I used two smaller pans. The bread came out done in the middle with a nice crust. Also used Bob's Red Mill unbleached white flour & whole wheat pastry flour. Served with Boston Baked Beans made with Canadian bacon - great meal for a snowny Sunday afternoon.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sweet lips

Cooking Level: Expert

Home Town: Oakland, California, USA

Living In: Bend, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2009

Good, quick bread recipe. We enjoy it warm with butter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2008

Yummy. Only differences is I added raisins and cooked in 2 slightly smaller loaf pans so I could freeze one. Cooked in about 30 minutes. My 1 & 3 year old LOVED too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2008

Will make again. Great with cream cheese instead of butter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DUCATI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2008

I tried this at home, followed to the letter and it was excellent. I adapted it for a camping trip by placing all the dry ingredients in a gallon sized ziplock freezer bag. I used dry buttermilk and added that to the dry stuff too. The molasses went into a snack sized ziplock and put that inside the dry ingredients bag until we got to our destination. At camp I removed and squeezed the molasses bag out into the dry ingredients bag. Then mixed in 2 c water and baked the bread in a 12" cast iron Dutch Oven over the coals from the campfire. It was perfect with Irish Stew and a pint of Guinness on a chilly night!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TVANWIE

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: San Clemente, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

I made this bread because my sister told me to try it. I am so glad she did. It was easy to make and it tastes so good. I made it yesterday and most of it is gone but I did have a small piece left which I toasted fo breakfast. The only thing I did differently was to use half whole wheat flour and half all purpose flour. It is a great recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

deejodogs

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2008

Very good, but I have never tasted Boston Brown bread before so I have nothing to compare it to. I have no idea what this "bread in a can" is that so many people refered to. The whole family enjoyed it though, with no left overs.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

love2cook/momof6

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2008

All I can say is WOW, better than the stuff I have been served at the restaurants! Definitely will make over and over, sweet and yummy bread! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2008

Wonderful bread! I took it out at 45 minutes (it looked very done - was very dark and toasted on the top), but wished I had taken it out at 50 minutes - was a big gooey in the middle. I think 60 minutes would've been too long, so I'll try 50 minutes next time. Thanks for the recipe!

Was this review helpful? [ YES ]
3 users found this review helpful