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Boston Brown Bread

Categories: Make ahead
Type: Desserts and Baked Goods

The secret of this famous bread is that it's prepared in a coffee can, and instead of baking it, you steam it!

Serves: Serves: 8


  • 2/3 cup Carnation Nonfat Dry Milk Powder
  • 1/2 cup water
  • 1/3 cup dark molasses
  • 1 tablespoon white vinegar
  • 1/2 cup (3 ounces) yellow cornmeal
  • 1/2 cup + 1 tablespoon whole-wheat flour
  • 1/2 cup + 1 tablespoon rye flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Boiling water

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  1. Spray the inside of a 12-ounce coffee can with butter-flavored cooking spray.
  2. In a small bowl, combine dry milk powder, water, molasses, and vinegar. Set aside.
  3. In a large bowl, combine cornmeal, whole-wheat flour, rye flour, baking soda, and salt. Add molasses-and-milk mixture. Mix gently to combine. Pour mixture into prepared coffee can.
  4. Spray a piece of aluminum foil with butter-flavored cooking spray and cover the top of the can with the sprayed side down. Secure foil to can with string.
  5. Place the coffee can in a deep saucepan. Pour boiling water down the sides of the pan until the water comes halfway up the side of the coffee can.
  6. Simmer over low heat for 1 1/2 hours. Add additional boiling water as necessary to keep water level at halfway point of can.
  7. Remove the coffee can from the saucepan and remove the foil. Test with a toothpick. If pick doesn't come out clean, re-cover coffee can and continue steaming for 5 more minutes or until it does come out clean.
  8. Place coffee can on a wire rack and cool until the bread pulls away from the side of the can. Tap bread out of can and continue cooling on wire rack. Cut into 8 round slices.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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