Serious Eats: Recipes

Easy Boston Brown Bread

A classic worth making at home. [Photograph: Yvonne Ruperti]

Moist and sweet with molasses, this steamed quick bread is easier than you think.

Notes: The brand of molasses that I used was not labeled "blackstrap" but it so dark and contributed such a deep flavor that I'm assuming that it was. So, I'm going to say that blackstrap will work as well as regular molasses. A 14-ounce can of tomatoes is the perfect size. Use a pot that is at least 2 inches taller than the cans. I did not set the cans on a rack inside the pot. These breads are even better the next day. Serve plain or toasted with cream cheese.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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