Boston Brown Bread

  • Yield: 36 servings

"My grandmother, mother, daughter, and I make Boston Brown Bread every year. It's unique, because you bake the loaves in vegetable or fruit cans. "


6 (14- to 16-ounce) empty, clean vegetable or fruit cans
Cooking spray
1pound chopped dates
2teaspoons baking soda
2cups boiling water
2cups sugar
1/2cup shortening
2 eggs
4cups sifted all-purpose flour
1cup chopped walnuts
1cup raisins


  1. Preheat oven to 325F. Coat the insides of cans with cooking spray.
  2. Combine dates and baking soda in a bowl. Pour in boiling water and let stand 5 minutes.
  3. Combine sugar, shortening and eggs in a large bowl. Using a mixer, beat at medium-high speed until creamy. Add date mixture and flour and stir until well blended. Add nuts and raisins; mix well.
  4. Fill cans about two-thirds full with batter. Bake 1 to 1 1/4 hours, until a wooden toothpick inserted in the center comes out clean. Cool in cans on a wire rack 15 minutes. Remove bread from can and place on wire rack to cook completely. Makes 6 loaves (6 servings each).

Recipe by Barbara Mulvaney, Billings, Mont.