Boston Brown Bread II

Rating: 4.08 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

This bread is so tasty because the raisins soak overnight and then release their moisture into the bread as it bakes. It's a great bread for raisin lovers.

By Dan Schultz

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
13 hrs 20 mins
total:
14 hrs 30 mins
Servings:
12
Yield:
1 - 9x5 inch loaf
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, mix together sugar, raisins, baking soda, salt, margarine and boiling water. Cover and let stand overnight.

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  • The following day, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

  • Beat egg and flour into raisin mixture. Pour batter into prepared pan.

  • Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts

Per Serving:
208 calories; protein 3.2g; carbohydrates 47g; fat 1.6g; cholesterol 15.5mg; sodium 422.1mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Caroline C
Rating: 4 stars
05/12/2006
The texture was just a little more cake-like than I hoped but the flavor was very good. I always soak raisins overnight in regular black tea if I am making fruit bread/cake etc. It's something my gran and mum have always done and I really like the subtle flavor it gives the fruit. Thanks! Read More
Helpful
(8)

Most helpful critical review

Sydney
Rating: 2 stars
08/04/2003
This recipe produced a nicely brown and moist cake-like bread but I was not overly pleased with the tart-like aftertaste. May work nicely for a brunch served with different kinds of cream cheese. Read More
Helpful
(3)
12 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Caroline C
Rating: 4 stars
05/12/2006
The texture was just a little more cake-like than I hoped but the flavor was very good. I always soak raisins overnight in regular black tea if I am making fruit bread/cake etc. It's something my gran and mum have always done and I really like the subtle flavor it gives the fruit. Thanks! Read More
Helpful
(8)
HAGANRD
Rating: 5 stars
10/03/2003
Delicious! Definitely do not forget to soak the raisins; it makes all the difference. I added about 1 1/2 cups of chopped pecans, which added a nice touch. Also, I had to bake it for about 1 hr. 15 min. But otherwise it was very easy to make and tasty as well! Read More
Helpful
(7)
Amanda C.
Rating: 5 stars
07/21/2006
Soaking the raisins is great! I added some cinnamon and pecans. Very good sliced thick and made into French Toast. Read More
Helpful
(7)
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Sydney
Rating: 2 stars
08/04/2003
This recipe produced a nicely brown and moist cake-like bread but I was not overly pleased with the tart-like aftertaste. May work nicely for a brunch served with different kinds of cream cheese. Read More
Helpful
(3)
SPARKRAPPY
Rating: 5 stars
08/11/2003
I love raisins so this bread was delicious! Soaking the raisins definitely gives the bread extra moisture and flavour. One change though: I reduced the amount of sugar to 3/4 cup. Read More
Helpful
(3)
Jackie Ann
Rating: 5 stars
09/08/2015
If you didn't grow up eating "the bread in the can", you may not like this one; it's an acquired taste for most people, I think. I love it with plain cream cheese, and, like banana bread, it's better the next day. I made the recipe exactly as written, and it's perfect! Read More
Helpful
(2)
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mb
Rating: 5 stars
03/23/2008
I lost a recipe similar to this years ago and have been searching ever since. I'm so glad I found this!!! Easy and yummy!! Read More
Helpful
(2)
Jewels
Rating: 2 stars
04/11/2011
Not a success. It took an addition 7 minutes baking before the toothpick came out clean. Smelled amazing....tasted - Ehhh - not great. My 16 year old son said it tasted odd - and he will eat anything. He threw it away after a few bites. Will not make this again. It isn't a savory bread and it isn't a sweet bread like a pumpkin bread. Just odd. Read More
Helpful
(1)
Nancy Heyboer
Rating: 5 stars
12/03/2012
This bread reminds me of the bread my Mom made. I lost her recipe and had started to look for a similar one when I inherited my 95 year old Aunt's can tins. It was how my Mom had made it along with some nuts added. It takes the full hour to bake. My siblings and I always ate it with peanut butter. It was simple and delicious! Read More
More Reviews
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