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My review
Boston Brown Bread II
Dan Schultz
"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."
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Ingredients
14 h 30 m servings 208 calsOriginal recipe yields 12 servings (1 - 9x5 inch loaf)
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Directions
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Prep
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Cook
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Ready In
- In a large bowl, mix together sugar, raisins, baking soda, salt, margarine and boiling water. Cover and let stand overnight.
- 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; 1.6 g fat; 47 g carbohydrates; 3.2 g protein; 16 mg cholesterol; 422 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
5/12/2006
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 ...
Most helpful critical review
8/4/2003
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 chee...
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5/12/2006
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 ...
7/21/2006
Soaking the raisins is great! I added some cinnamon and pecans. Very good sliced thick and made into French Toast.
1/28/2003
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 ...
8/4/2003
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 chee...
3/23/2008
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!!
8/11/2003
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.
4/8/2011
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 any...
9/8/2015
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 b...
12/3/2012
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 w...