I have a strong dislike of molasses so I substituted maple syrup. I also added a cup of raisins because many of the recipes I've seen for Boston Brown Bread include them and I like them. What I didn't count on is that this seems to have caused the batter to spill over the side of the pan as it rose (I'm assuming it was the extra volume of the raisins that was responsible). In addition to the overflow issue it didn't get quite as firm inside as I would have liked and I had to take it out because the crust was starting to burn. It tastes really good though so next time I will either split it into two loaves or make muffins.
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I have a strong dislike of molasses so I substituted maple syrup. I also added a cup of...