Recipe by ANNETTE1951
"A sweet brown bread no eggs or fat added. Best served warm from the oven."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat flour
1 1/3 cups
packed brown sugar
This is the best bread in the world and so versatile. I have made it with all wheat flour when I ran out of all-purpose. I have used sugar substitute for my diabetic mom. I have added oats, wheat germ, flax seed, grape nuts, and walnuts and raisin to make a breakfast bread. We bake this daily and use it for everything. We make sandwiches with it, toast it,or eat it plain. It is great sliced thick with soup, chowder, or stew. One of our favorite things to do is to roast it in the oven with garlic butter for a side with pasta, then we cut the left overs up into cubes, roast them again and use them in meatloaf or stuffing or on salads. I don't eat butter so i like to toast or roast this bread and then dip it in seasoned olive oil. Yumm! It is addicting. Not only is this bread delicious but it is sooo easy to whip up. No one in my family thinks twice about it. Everyone over the age of 10 has the recipe memorized. I take this to any meal I go to and have given this recipe out at least a dozen times. Thank you for a delicious, easy, healthy recipe.
This was easy and helped me use up some sour milk without needing to add butter and eggs, which was nice. It cooked well and was very sweet-good for eating by itself, but it doesn't really go with meals. Also, my husband complained that he could taste the bitter baking soda on the second day :P
Buttermilk is hard to come by sometimes....especially when a recipie calls for it. I substituted 1 cup buttermilk for 1 tbsp of white vinigar and then adding milk to equal 1 cup. I did this four times. My grandmother offered the substitute, she says homoginized milk is the best to use when substituting, I only had skim and it turned out fine.
Great recipe! To make it more moist, I like to substitute half a cup or more of molasses for half a cup of brown sugar. Usually we have it with baked beans, but if we're having it for tea or for breakfast, I add raisins.
I read all the reviews before making this. Everyone enjoyed it smothered in butter, but there was an aftertaste of baking soda, if you just ate the bread alone. I'm thinking of adding spices (cinnamon, ginger, cloves and nutmeg) next time....
This was very tasty. I made no changes to the recipe. (Isn't it nice when no changes are necessary?!)
Just took this out of the oven a few minutes ago and we have eaten half of it already (but I have 7 children to feed).... just caught my 2 year old sharing with her 6 month old sister.
I have been on the lookout for a new way to use my wheat and this is a perfect bread for anytime of day: breakfast, snack or dinner. Instead of buttermilk, I substituted sour milk (add 1Tb vineagar for each cup of milk) . I might use just 3/4C brown sugar next time and add some chopped dates or raisins.
Thanks for a great recipe!
I made it last night and it came out great! My family looked at me after the first bite and said "It's a keeper!" It definitely is. This is probably one of the easiest breads I've ever made and I'm very happy with the results. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Colonial Brown Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 7
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make traditional Boston brown bread with molasses.
See how to make moist, slightly sweet corn bread.
See how to bake San Francisco-style sourdough bread.