Boston Brown Bread II

Boston Brown Bread II

"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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Ingredients

14 h 30 m servings 208 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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

Most helpful critical review

This recipe produced a nicely brown and moist cake-like bread, but I was not overly pleased with the tart-like aftertaste. May work nicely for a brunch served with different kinds of cream chee...

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

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 ...

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 ...

This recipe produced a nicely brown and moist cake-like bread, but I was not overly pleased with the tart-like aftertaste. May work nicely for a brunch served with different kinds of cream chee...

I lost a recipe similar to this years ago and have been searching ever since. I'm so glad I found this!!! Easy and yummy!!

I love raisins so this bread was delicious! Soaking the raisins definitely gives the bread extra moisture and flavour. One change though: I reduced the amount of sugar to 3/4 cup.

Not a success. It took an addition 7 minutes baking before the toothpick came out clean. Smelled amazing....tasted - Ehhh - not great. My 16 year old son said it tasted odd - and he will eat any...

If you didn't grow up eating "the bread in the can", you may not like this one; it's an acquired taste for most people, I think. I love it with plain cream cheese, and, like banana bread, it's b...

This bread reminds me of the bread my Mom made. I lost her recipe and had started to look for a similar one when I inherited my 95 year old Aunt's can tins. It was how my Mom had made it along w...

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