Boston Brown Bread

This colonial staple was made from a mixture of three flours or meals. Traditionally served along side Boston Baked Beans.


  • 1 cup milk
  • 2 teaspoons cider vinegar
  • 2/3 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup molasses
  • 1/4 cup vegetable oil
  • 1 cup Sun-Maid Natural Raisins
  • 1/2 cup chopped walnuts
  • Directions:

    HEAT oven to 350° F.
    GREASE an 8-1/2-inch loaf pan.
    COMBINE milk and vinegar; set aside.
    COMBINE whole wheat flour, all-purpose flour, cornmeal, brown sugar, baking soda and salt; mix well.
    ADD milk mixture, molasses and oil; stir just until dry ingredients are moistened.
    FOLD in raisins and walnuts.
    SPOON batter into greased pan.
    BAKE for 40 to 45 minutes or until toothpick inserted in center comes out clean.
    COOL in pan for 10 minutes.
    REMOVE from pan and cool on wire rack.

    Makes 1 loaf.