Brown bread in a can from My Vermont Table: Recipes for All (Six) Seasons (page 203) by Gesine Bullock-Prado

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vermont baked beans; Vermont cheddar soup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat flour or rye flour for graham flour, and sour cream for Greek yogurt.

  • dbuhler on March 08, 2024

    This was our first time trying Boston brown bread...and it was okay! It is very molasses forward (obviously) which made it a bit bitter. I love steamed cakes and breads so the texture was great and we loved the little pops of sweetness from the raisins. This version uses white flower in place of the rye, so that likely made it a bit lighter in texture. It was really good alongside her cheddar soup. I'm not sure I would make it again, but I'm really glad I tried it.

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