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Boston Brown Bread Recipe

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This recipe for Boston Brown Bread, by , is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Rinke Reader


1 ½ c raisins
1 ½ c water
1 Tbsp Coconut oil
Boil these ingredients together about 2 minutes and set aside to cool.

Sift these ingredients together, set aside.
2 and 2/3 c flour (I use white whole wheat flour or unbleached all purpose flour or some of each)
2 tsp baking soda
1 ½ c white sugar

1 egg, beaten
1 tsp vanilla
Add to cooled raisin mixture. Then add to dry ingredients. If it seems too dry, add a little more water.
Nuts can be added, optional.

Pour mixture into large greased bread loaf or several (3) small loaf pans.
You can use 3 (26 oz.) cans – the size of Bush’s large can - baked beans or Hunt’s Spaghetti Sauce.
Grease with Coconut Oil.

Bake for 55 - 60 min., at 350 degrees – Remove to a cooling rack for about 10 - 15 min, then remove from cans.

Important: When you remove bread from pans or cans, immediately wrap in foil, then place in a plastic zip lock bag and refrigerate. This will keep the bread moist as it will still be warm when you refrigerate.

Serve with cream cheese or butter.

Personal Notes:
Personal Notes:
Hagen family recipe that dates back to 1920's




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