Boston Brown Bread

with Step-by-Step Pictures

This recipe is delicious with Baked Beans . In fact, this recipe was found on the flip side of the baked bean recipe, that my grandma tore out of a Mc Calls magazine so many years ago. Baked beans and Boston Brown Bread complement each other beautifully. A meal in itself. Give them both a try and find out for yourself way Baked Beans and Boston Brown Bread have been family favorites for generations.

Boston Brown Bread is made in a Coffee Can

boston brown

A dense, cornmeal based bread.


Place rack in bottom of deep stock pot or canner

boston brown

Use clean metal coffee cans

1- pound size coffee cans work best

boston brown

Assemble ingredients needed 

Grease cans well with solid shortening

Sift cornmeal, flour, baking soda, salt and allspice

Mix together milk, buttermilk and molasses

Add to dry ingredients, mix with spoon, just until combined

boston brown

Add raisins

Lightly fold in golden raisins

Spoon batter into the well greased coffee cans

Fill cans 2/3 full

boston brown

Tap bottom of can on hard surface to bring air bubbles to the surface

Wrap pieces of heavy duty foil tightly over tops of cans. Place cans on rack in deep kettle

Add boiling water to kettle to come halfway up sides of  cans, cover kettle

boston brown

Steam for 2 1/2 to 3 hours

Remove bread from kettle, cool. Remove bread from coffee cans

boston brown

Slice bread and serve with baked beans

Recipe Note:

If you have never tried Boston Brown Bread you’re in for a real treat. If you love cornbread, you will love this bread. The textures are similar but Boston Brown Bread is richer in flavor. Do in part to the addition of molasses and possibly due to the fact it’s steamed.


Boston Brown Bread

Serve with Baked Beans
No ratings yet
Leave a Review »


  • 1 1/2 cups yellow cornmeal
  • 2 cups unsifted all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 1/3 cups milk
  • 1 1/3 cups buttermilk
  • 3/4 cup dark molasses
  • 1 cup light or dark raisins
  • boiling water


  • Large Stock Pot
  • Canner
  • 2 clean 1-lb coffee cans


  • Grease well 2 1-pound size coffee cans.
  • In a large bowl sift cornmeal, flour, baking soda, salt and allspice.
  • In a small bowl, combine milk, buttermilk and dark molasses.
  • Gradually add milk mixture to flour mixture; beat with a spoon just until combined. Stir in raisins. Spoon into coffee cans, filling 2/3 full. Wrap pieces of heavy duty foil tightly over tops.
  • Place cans on rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans; cover. Steam 2 1/2 to 3 hours; adding more boiling water as needed. Remove and cool on rack. Serve with baked beans.


Serving: 1g, Calories: 212kcal, Carbohydrates: 44g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 320mg, Potassium: 417mg, Fiber: 2g, Sugar: 19g, Vitamin A: 65IU, Vitamin C: 0.3mg, Calcium: 86mg, Iron: 2.1mg
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

This recipe was made with Sun Maid Raisins