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Brown Bread with Raisins

Prep 15 min
Total 1 hr 45 min
Servings 32

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. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Make with

Gold Medal Flour

Ingredients

cup Gold Medal™ all-purpose flour

cup whole wheat flour

cup whole-grain cornmeal

cup raisins

cups buttermilk

3/4

cup molasses

teaspoons baking soda

teaspoon salt

Steps

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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.

Expert Tips

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.