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Baked Brown Bread


Yield: 1 cylindrical loaf

The cornmeal in this light-brown bread gives it an unusual "crunch." Serve cold with cream cheese.


  • 1 cup raisins
  • 2 cups buttermilk
  • 3/4 cup molasses
  • 1/4 cup melted shortening
  • 1 cup graham flour
  • 1 cup white flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon salt


Preheat oven to 350 degrees F. Grease a 1-pound-size coffee can. Combine raisins, buttermilk, molasses, and shortening. Sift together dry ingredients; add to raisin/buttermilk mixture and stir until well blended. Pour into greased can and bake 1 hour. Cool 10 minutes, then remove loaf from can to finish cooling.
Updated Wednesday, June 5th, 2002
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4 Responses to Baked Brown Bread

  1. Ann Stock January 24, 2005 at 9:19 pm #

    Excellent taste, moist texture. One word of caution: make sure that coffee cans are not plastic coated or you will have a lump of melted plastic in your oven. I used two 11 oz. cans, rather than one 1 lb. can.

  2. Marilyn Cox April 9, 2005 at 8:00 pm #

    It is not to sweet. I used wheat bran instead of graham flour. I used 4 small loaf pans.

  3. Karen Bisnaw February 26, 2007 at 11:57 am #

    I used four small loaf pans. It was very dry. I heated it up in the oven with a little butter and it was much better.

  4. arnold kennett November 20, 2010 at 11:34 am #

    Too keep this moist you can do what my mom would do. She put the can right side up in a shallow pan of water and let the steam help keep it moist while baking.

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