ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Eat n Park Boston Brown Bread

Breads - Muffins, Quick Breads
BOSTON BROWN BREAD (FROM EAT N PARK)

2 3/4 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups raisins
1 cup chopped walnuts (optional)
1 cup sugar
1/4 cup water
1 egg, beaten
3 tbsp. molasses
1 tbsp. vegetable oil
1 tbsp. shortening or softened butter
1 tsp. vanilla

Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans;* set aside. (The cans should only have one end removed.)

In a large bowl, combine the flour, baking soda and salt. Add raisins and walnuts, if desired. Toss to evenly coat the raisins and nuts with the flour mixture; set aside.

In a medium bowl, combine the remaining ingredients; mix well.

Stir the wet mixture into the flour mixture only until dry ingredients are moistened.

Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; secure with string.

Cook with one of the two following methods:

#1: STEAMED ON STOVE: Place a rack in a large kettle or pot. Place the cans on rack. Place kettle/pot over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary.

#2: STEAMED IN OVEN: Place a rack in a large kettle or pot. Place cans on the rack. Add boiling water to the kettle/pot and cover with a lid. Place the kettle in a 325 degree F oven and steam for 2 hours and 45 minutes, replacing boiling water as needed.

Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing.

Makes 2 or 3 small loaves

VARIATIONS:

APRICOT BOSTON-BROWN BREAD:
Substitute 1 cup finely chopped apricots or 1/2 cup chopped apricots plus 1/2 cup raisins for 1 cup raisins.

BAKED BROWN BREAD:
Generously grease a 2 quart casserole dish or 9x5-inch loaf pan. Preheat oven to 325 degrees F. Turn batter into prepared pan. Bake 1 hour or until a wooden pick inserted in center comes out clean.

*Cans used for baking should be BPA free, no inside coating and have a removable label (no print on the can).
MsgID: 0088290
Shared by: harrylime
In reply to: ISO: Eat'n Park Boston Brown Bread
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Eat n Park Boston Brown Bread
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!