Boston Baked Brown Bread

Traditional Boston brown bread is usually steamed in a can, but this oven-baked version gives you the same dark, dense, molasses-rich loaf with far less fuss. A Bundt pan creates a beautiful ring shape and bakes the bread evenly all the way through.

Three flours do the work here: all-purpose, whole wheat, and cornmeal. That triple-grain blend gives the bread its signature hearty texture and nutty, slightly gritty bite. Buttermilk reacts with the baking soda for lift, so there’s no yeast and no rising time.

Molasses is the soul of this bread. It turns the crumb almost mahogany-dark and adds a deep, bittersweet flavor that white sugar can’t replicate. Plump raisins scattered throughout bring little pockets of fruit sweetness.

Pro Tips

• Grease the Bundt pan thoroughly, especially the center tube. Brown bread is sticky from the molasses and will cling to every crevice.
• Don’t overmix. Two minutes on medium speed is enough. Overworking develops gluten and makes the bread tough instead of tender-dense.
• Test doneness with a skewer in the thickest part. It should come out clean or with just a few moist crumbs.

Variations

• Spread thick slices with cream cheese or salted butter while still warm.
• Serve alongside baked beans for the full New England Saturday night supper.
• Substitute dark raisins with dried cranberries for a tart, seasonal twist.