Boston Brown Bread II Recipe -
Boston Brown Bread II Recipe
  • READY IN 14+ hrs

Boston Brown Bread II

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    14 hrs 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2006

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

Most Helpful Critical Review
Aug 04, 2003

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 cheese.


9 Ratings

May 12, 2006

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 my gran and mum have always done, and I really like the subtle flavor it gives the fruit. Thanks!

Oct 03, 2003

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 hr. 15 min. But otherwise it was very easy to make and tasty as well!

Mar 23, 2008

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!!

Aug 11, 2003

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.

Apr 11, 2011

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 anything. He threw it away after a few bites. Will not make this again. It isn't a savory bread and it isn't a sweet bread like a pumpkin bread. Just odd.

Dec 03, 2012

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 with some nuts added. It takes the full hour to bake. My siblings and I always ate it with peanut butter. It was simple and delicious!


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

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

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