Boston Brown Bread Recipe in a Can (New England Brown Bread)

Boston Brown Bread in a Can is a nostalgic New England classic that brings warmth and charm to any table. This moist, slightly sweet bread is packed with the rich flavors of molasses, rye, and cornmeal, creating a hearty yet tender texture.

Steaming it in a can ensures a uniquely dense and moist crumb that’s impossible to resist. With just 15 minutes of prep and an hour of steaming, this recipe is as simple as it is rewarding.

The aroma of warm spices and molasses fills your kitchen as the bread steams, promising a comforting treat. Each slice is a perfect balance of earthy rye, sweet molasses, and a hint of nuttiness from the cornmeal.

Serve it with butter or cream cheese for a delightful snack or alongside your favorite stew. This bread is not just a recipe—it’s a taste of tradition, ready in just over an hour.

Ingredients for Boston Brown Bread in a Can

• ½ cup (2½ oz/71 g) all-purpose flour
• ½ cup (2½ oz/71 g) rye flour (or substitute whole wheat flour)
• ½ cup (3 oz/85 g) finely ground cornmeal
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅛ teaspoon allspice (optional, for added warmth)
• 1 ¼ cup (10 fl oz/300 ml) buttermilk (or substitute milk + 1 tbsp lemon juice or vinegar)
• ¼ cup (2½ oz/71 g) molasses (dark or light, depending on preference)

Step-by-Step Instructions

1. Prepare the steamer: Fill a tall, lidded stockpot with 2 inches (5 cm) of water, insert the steamer basket, and bring to a boil over medium heat.
2. Prepare the can: Butter the inside of a clean, empty can (e.g., a 15 oz/425 g can) and set aside. Fill a kettle with water and bring to a boil for later use.
3. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, rye flour, cornmeal, baking powder, baking soda, salt, and allspice (if using).
4. Add wet ingredients: Pour in the buttermilk and molasses, then stir until just combined. Avoid overmixing.
5. Fill the can: Pour the batter into the prepared can, leaving about 1 inch (2.5 cm) of space at the top. Cover the can with buttered aluminum foil, securing it tightly.
6. Steam the bread: Carefully place the can on the steamer basket in the stockpot. Ensure the water is at a gentle, steady boil, then cover the pot with a lid. Steam for about 1 hour, checking the water level every 20 minutes. Replenish with hot water from the kettle as needed.
7. Check for doneness: After 45 minutes, insert a long wooden skewer into the center of the bread. If it comes out clean, the bread is done. If not, continue steaming and check every 5 minutes.
8. Cool and serve: Turn off the heat, remove the lid and foil, and let the bread cool in the can for 10 minutes. Transfer to a wire rack to cool completely before turning it out of the can. Slice and serve with butter. Store leftovers wrapped well in an airtight container at room temperature for up to 3 days.

Perfect Pairings: Serving Suggestions

Boston Brown Bread is a classic New England treat that pairs beautifully with a variety of toppings and sides. For a traditional experience, slather it with softened butter or cream cheese. If you’re feeling adventurous, try it with a drizzle of honey or a dollop of fruit preserves.

It’s also a fantastic accompaniment to baked beans or a hearty New England clam chowder for a complete regional meal.

Storage Secrets: Keeping It Fresh

To keep your Boston Brown Bread at its best, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 3 days. If you’d like to extend its life, slice and freeze it in a resealable freezer bag for up to 1 month. Thaw at room temperature or gently warm slices in the toaster for a quick treat.

Recipe Variations: Mix It Up

Feel free to experiment with this versatile recipe! Swap the rye flour for whole wheat flour for a slightly nuttier flavor, or add a handful of raisins or chopped nuts for extra texture. If you’re out of buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Steaming Success: Equipment Tips

Using a tall, lidded stockpot and a steamer basket is key to this recipe. If you don’t have a steamer basket, you can improvise with a heatproof plate or a small rack placed at the bottom of the pot. Just ensure the water level stays below the can to prevent soggy bread.

A long wooden skewer is also essential for checking doneness—insert it into the center of the bread to ensure it’s fully cooked.

Common Questions: Troubleshooting Tips

Wondering why your bread didn’t rise much? Remember, this is a dense, moist bread by nature, so it won’t puff up like a traditional loaf. If the bread sticks to the can, make sure to butter the inside thoroughly before adding the batter.

And if the water runs low during steaming, always replenish it with hot water from the kettle to maintain a steady temperature.