Old Fashioned Brown Bread

Experience the nostalgic charm of Old Fashioned Brown Bread, a hearty, steamed loaf that combines the wholesome flavors of whole wheat flour, cornmeal, and a touch of molasses for natural sweetness. This traditional recipe, often cooked in coffee cans for its signature cylindrical shape, is soft, moist, and lightly spiced, with optional raisins adding bursts of fruity richness. Perfect for pairing with butter, jam, or savory spreads, this classic brown bread is steamed to perfection using a stovetop or oven water bath, creating its tender crumb and rustic appeal. Ideal for nostalgic breakfasts or as a comforting side, this versatile bread is as satisfying as it is timeless.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 2 cups Whole wheat flour
• 1 cup Cornmeal
• 1 cup All-purpose flour
• 2 teaspoons Baking soda
• 1 teaspoon Salt
• 2.5 cups Buttermilk
• 0.75 cup Molasses
• 0.5 cup Raisins (optional)
• 1 tablespoon Butter (for greasing pans)

Directions

Step 1

Prepare two empty coffee cans or pudding molds by greasing the insides with butter. Alternatively, you can use loaf pans if they fit inside your steamer or oven-safe pot.

Step 2

In a large mixing bowl, combine whole wheat flour, cornmeal, all-purpose flour, baking soda, and salt. Stir thoroughly to ensure even distribution of dry ingredients.

Step 3

In a separate bowl, whisk together the buttermilk and molasses until fully blended.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until just combined. Avoid over-mixing.

Step 5

If using raisins, gently fold them into the mixture.

Step 6

Divide the batter evenly between the prepared coffee cans or pans, filling each about 2/3 full to allow room for the bread to rise.

Step 7

Cover each can or pan securely with aluminum foil to prevent water from seeping in during cooking.

Step 8

If using a stovetop steamer setup, place a rack or trivet inside a large pot and pour in enough water to come halfway up the sides of the cans or molds. Bring the water to a simmer, place the bread-filled cans on the rack, and cover the pot with a lid. Steam for 2 hours, checking periodically to add more hot water if necessary.

Step 9

If using an oven, place the cans or pans in a deep roasting pan filled with hot water (about halfway up the sides) and bake at 325°F (160°C) for 2 hours. Check periodically to replenish the water as needed.

Step 10

Once cooking is complete, carefully remove the cans or molds from the water and allow them to cool for about 10 minutes. Run a knife around the edges to loosen the bread, then gently slide it out onto a wire rack to cool completely.

Step 11

Slice and serve warm or at room temperature with butter, jam, or your topping of choice. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1525.4 grams (1525.4g)

Amount per serving	% Daily Value*
Calories	3427

Total Fat 45.90g	59%
Saturated Fat 21.20g	106%
Polyunsaturated Fat 1.30g
Cholesterol 99mg	33%
Sodium 5658mg	246%
Total Carbohydrate 701.40g	255%
Dietary Fiber 50.30g	180%
Total Sugars 262.50g
Protein 80.90g	162%

Vitamin D 326IU	1632%
Calcium 1353mg	104%
Iron 33mg	185%
Potassium 6355mg	135%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.7%

Protein: 9.1%

Carbs: 79.2%