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Brown Bread with Raisins

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Brown Bread with Raisins
  • Prep 15 min
  • Total 1 hr 45 min
  • Servings 32
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Created in colonial times and also called Boston brown bread, this authentic dark bread is made with cornmeal and molasses. Originally, it called for rye meal, which was available at the time.
By Betty Crocker Kitchens
Updated Sep 20, 2016

Ingredients

  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup whole-grain cornmeal
  • 1 cup raisins
  • 2 cups buttermilk
  • 3/4 cup molasses
  • 2 teaspoons baking soda
  • 1 teaspoon salt
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.
  • 2
    In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour batter into casserole.
  • 3
    Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Created in colonial times and also called Boston brown bread, this authentic dark bread is made with cornmeal and molasses. Originally, it called for rye meal, which was available at the time. If you really like the flavor of rye, substitute 1/2 cup rye flour for 1/2 cup of the whole wheat flour.

Nutrition

Nutrition Facts

Serving Size: 1 Slice
Calories from Fat
0
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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