This classic steamed Boston brown bread evokes memories of old New England kitchens, where loaves were steamed slowly in coffee cans or pudding molds instead of baked. Sweetened with dark molasses and enriched with whole grains, this version delivers a moist, hearty texture that pairs beautifully with butter, cream cheese, or honey.
The addition of currants and walnuts adds lovely bursts of flavor and crunch, making it equally fitting for breakfast, afternoon tea, or alongside a savory stew. It’s a simple, wholesome bread that fills the house with the comforting aroma of molasses and spice — a true taste of tradition brought into the modern kitchen.
INGREDIENTS:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup yellow cornmeal
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1/3 cup molasses
1/2 cup dried currants
2 tablespoons chopped walnuts
Vegetable cooking spray
METHOD:
Lightly coat a 13-ounce coffee can (or a 3-cup heatproof mold) with cooking spray. Coat a piece of aluminum foil with cooking spray as well; set aside.
In a large mixing bowl, whisk together the all-purpose flour, whole-wheat flour, cornmeal, cinnamon, baking soda, and salt. Make a well in the center of the mixture.
In a separate bowl, whisk together the buttermilk and molasses. Pour into the dry ingredients and stir just until combined — do not overmix. Gently fold in the currants and walnuts.
Spoon the batter into the prepared can or mold. Cover tightly with the greased foil, securing it with kitchen string or a rubber band.
Place the can in the insert of an electric slow cooker (crock pot)*. Add enough hot water to come halfway up the sides of the can. Cover the cooker with its lid and cook on high heat for about 2 hours and 50 minutes, or until a wooden pick inserted in the center of the bread comes out clean.
Carefully remove the can from the cooker using tongs or oven mitts. Allow the bread to cool, covered, for 5 minutes. Remove from the can and cool completely on a wire rack. Slice and serve warm or at room temperature.
*If you don’t have a slow cooker, this bread can also be steamed on the stovetop. Place the can in a deep pot with a rack and enough simmering water to come halfway up the sides. Cover tightly and steam over low heat for about 2 3/4 to 3 hours, checking periodically to maintain the water level.
SERVING SUGGESTIONS:
- Serve warm with softened butter, cream cheese, or honey.
- Pair slices with split pea soup, clam chowder, or beef stew for a comforting meal.
- Toast leftovers and top with apple butter or orange marmalade for a cozy breakfast.
- Wrap tightly and chill overnight — the flavor deepens beautifully by the next day.
