Grandma Joy's Boston Brown Bread
Published April 30, 1991
- Total Time
- 3 hours 15 minutes
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Ingredients
1 cup raisins
2 tablespoons rum
1 ½ cups whole-wheat flour
1 cup white flour
2 ½ cups bran flakes
1 teaspoon baking soda
1 egg
¾ cup brown sugar
½ cup dark corn syrup
½ cup molasses
2 cups buttermilk
1 tablespoon butter for greasing the tin cans
Nutritional analysis per serving (9 servings)
93 grams carbs; 23 milligrams cholesterol; 411 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 4 grams fat; 8 grams fiber; 315 milligrams sodium; 9 grams protein; 56 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak raisins in rum 2 hours.
- Step 2
Preheat oven to 350 degrees. Combine flours, bran and baking soda. In a separate bowl, combine egg, sugar, corn syrup, molasses, buttermilk and raisins (with liquor). Mix well. Stir in the flour mixture.
- Step 3
Pour the mixture into three clean, well-greased tin cans (2 ½-cup capacity each), filling each about two-thirds full. Cover each tightly with foil. Place in a baking dish and add water to reach halfway up the side of the cans. Cover baking dish with foil, place in oven and bake 3 hours. Cool 15 minutes before removing from cans.
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