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Boston Brown Bread

Prep Time:15 min
Cook Time:3 hrs
Yield:2 loaves


  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Pillsbury BEST® Whole Wheat Flour
  • 1 cup rye flour
  • 1 cup Martha White® Plain Enriched Yellow Corn Meal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups buttermilk
  • 3/4 cup molasses
  • 2 tablespoons Crisco® All-Vegetable Shortening, melted
  • OR 2 tablespoons Crisco® Baking Sticks All-Vegetable Shortening, melted
  • 1 cup dark seedless raisins
  • Softened cream cheese (optional)


  1. 1.
    SPRAY four clean 1-pound vegetable or fruit cans generously with no-stick cooking spray.

  2. 2.
    MIX flours, cornmeal, baking powder, salt and baking soda in large bowl. Stir in buttermilk, molasses, shortening and raisins until well mixed.

  3. 3.
    SPOON batter into prepared cans. Cover with aluminum foil; secure foil by tying with string.

  4. 4.
    PLACE cans on a rack in a large kettle. Pour in boiling water to come halfway up sides of cans. Cover and simmer 2 1/2 to 3 hours. Pour in more boiling water if necessary to keep cans in boiling water to the halfway point.

  5. 5.
    REMOVE from kettle; remove foil. Cool in cans 10 minutes on rack. Invert loaves onto rack. Serve warm or cold with softened cream cheese.


Serving Size (1 slice, 1/12 of loaf), Calories 160 (Calories from Fat 45), Total Fat 5g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 10mg, Sodium 210mg, Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 7g), Protein 3g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 8%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Boston Brown Bread 4.5 5 1 2
delish we love it ! tastes great and easy to make too...yummy! February 11, 2013
1-2 of 2
Boston Brown Bread

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