No I don’t mean like Whole Wheat bread…I mean Brown Bread, this is a sweet or quick bread and bake in a CAN!!
Yes I said a can…you know a can that veggies come in or soup
I grew up having brown bread in our house my Mom would make this as well as my Grandma…I don’t think I ever thought it was odd baking it in a can…I was a kid it was a cool thing 🙂
Wikipedia says –
New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan.
Brown bread’s color comes from a mixture of flours, usually a mix of several of the following: cornmeal, wheat, whole wheat, graham flour, or rye, and from the addition of sweeteners like molasses and maple syrup. Leavening most often comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans.
I really had forgotten about this Brown Bread until I read this blog “A Small Insight” http://asmallinsight.wordpress.com/2013/04/09/mammas-fruit-loaf/
Lucy call it “Mamma’s Fruit Loaf and when I read this post and saw what it was, I immediately thought of Brown Bread 🙂
So go to her blog and check her out and her recipe for her Mamma’s Fruit Loaf 🙂
All know is that I really was not a big fan growing up, but now this stuff if great and I like mine with butter, now my Mom likes her’s with cream cheese. So its up to you on which way you eat it, its also good heated in the microwave 🙂
My recipe here is is made with a couple of can, I also used small paper loaf pan, easy to give as gifts and I made some today for our office and I used a Bundt pan and it just came out so nice…perfect with you were having people over for coffee or tea, it’s perfect.
Now I did compare my brown bread to the ‘Can” kind you find in the store and let me say, I thought the store bought one was very dense, dry, very little raisins compared to mine. And the flavor well I am sorry to say it was just plan awful…sorry if you like it, I just didn’t care for it 🙂
Raisins and water in a small sauce pan
add flour, salt, baking soda and bran/bran buds to bowl
cream butter and sugar
stir in egg and vanilla
add dry mixture and stir a little
add raisin mixture
Fold to combine
pour batter into your containers
this is the can
this looks so good
this is store on left and mine on right
You can see that mine has so many more raisins
Both buttered and ready to eat
Out come, like I said did not care for the store bought, took one bite 😦
Mine oh it looks so good!!!!
Brown Bread Recipe
1 1/2 -2 cups raisins
2 cups water
1 cup Bran or Bran Buds Cereal
1 3/4 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
2 tbsp. butter, softened
1 tsp. vanilla
4 – 16oz. cans (fill 2/3 full)- bake for 35-55 minutes, small loaf pans (fill half full) – bake 30 minutes, large loaf pan (fill half full to 2/3’s) – bake 40 – 50 minutes, bundt pan (whole recipe) – bake 45 minutes. With any of these just keep an eye on it, when you stick a toothpick or skewer in bread it should come out clean, it then is done. Cool upside down on a cooling rack.
Pre-heat oven to 325 degrees
In a small to med sauce pan add water and raisins, bring to a boil over med-high heat, once it boils, remove from heat and set aside for 10 minutes.
In a small bowl add flour, bran/bran buds, salt and baking soda, stir to mix…set aside
In a large bowl cream together butter and sugar for 1 minute, then stir in egg and vanilla, then add dry mixture, stir it a little and raisin mixture, fold to fully combine.
Pour into your WELL greased or spray baking container, and bake. Let cool enough to handle and then you can dig in 🙂
The Bundt pictures