Boston Light Brown Bread Recipe

Boston Brown Bread
submitted by bahuja2001 at




 Vegetable oil spray1
 Boiling water3 Cup (48 tbs)
 Raisins1 Cup (16 tbs)
 Firmly packed brown sugar3⁄4 Cup (12 tbs)
 Margarine1⁄4 Cup (4 tbs), melted and cooled (Of Your Choice)
 Egg substitute1⁄2 Cup (8 tbs) (Equivalent To 2 Eggs)
 Natural applesauce1 1⁄2 Cup (24 tbs) (No Sugar Added)
 Grated orange rind1 Tablespoon
 Low fat buttermilk2 Cup (32 tbs)
 Vanilla extract1 Tablespoon
 All purpose flour2 1⁄2 Cup (40 tbs)
 Whole wheat flour2 1⁄2 Cup (40 tbs)
 Baking soda4 Teaspoon
 Salt1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 4483 Calories from Fat 695

% Daily Value*

Total Fat 79 g121.1%

Saturated Fat 12 g60.1%

Trans Fat 0 g

Cholesterol 2.4 mg

Sodium 8769.2 mg365.4%

Total Carbohydrates 882 g293.9%

Dietary Fiber 60.7 g242.9%

Sugars 332.6 g

Protein 97 g194.1%

Vitamin A 46.5% Vitamin C 52.4%

Calcium 53.7% Iron 192.6%

*Based on a 2000 Calorie diet


Lightly spray four 7 3/8-x-3 5/8-x-2'/2-inch loaf pans with vegetable oil.
Preheat oven to 350° F.
Place raisins in a bowl.
Add boiling water to cover.
Set aside.
In a large mixing bowl, combine sugar, margarine, egg substitute, applesauce, rind, buttermilk and vanilla.
Set aside.
In another bowl, sift flours, soda and salt together.
Drain raisins.
Add raisins and half of dry ingredients to egg mixture and stir just until mixture is combined.
Repeat with remainder of dry ingredients, being careful not to overmix.
Divide batter evenly among prepared loaf pans.
Bake 25 to 30 minutes, or until skewer inserted in center of loaf comes out clean.
Remove loaves from pans and cool on wire racks.
For an authentic Boston brown bread shape, batter may be baked in 1-pound coffee cans sprayed with vegetable oil.
Bake 40 to 50 minutes at 350° F.