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Boston Brown Bread
Source: dLife

Molasses-infused brown bread with raisins.

Rating:
Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 32 servings
Amount Per Serving
Calories 77.4
Total Carbs 17.4 g
Dietary Fiber 1.3 g
Sugars 8.7 g
Total Fat 0.3 g
Saturated Fat 0.1 g
Unsaturated Fat 0.0 g
Potassium 211.1 mg
Protein 2.2 g
Sodium 96.6 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  cooking spray
1 cup  Flour, white, unbleached, enriched
1 1/2 cup  whole wheat flour
0 1/2 cup  cornmeal
1 1/2 tsp  low sodium baking powder
1 tsp  baking soda
2 tbsp  packed brown sugar
0 1/2 tsp  salt
2 cup  low fat buttermilk
1 cup  seedless raisins
0 1/2 cup  Molasses, dark
Directions
  1. Lightly spray insides of four 14- to 15-ounce empty clean cans, or two 28- to 29-ounce cans. Cut waxed paper circles to fit bottoms. Lightly spray paper circles; fit paper inside bottoms of cans. Set cans aside.
  2. Using a 5-cup sifter, add flours, cornmeal, baking powder, baking soda, brown sugar, and salt. Sift together in a large bowl. Add buttermilk, molasses, and raisins; stir to mix. Spoon batter 2/3 full into prepared cans.
  3. Cover cans with lightly oiled aluminum foil, sprayed side facing batter. Place on rack in a large kettle or stockpot filled with 3 inches boiling water. Steam about 1 hour for small cans, 1 1/2 hours for large cans. Check water level often, adding boiling water if necessary. When done, insert a wooden toothpick in center to see if it comes out clean.
  4. Remove from steamer with tongs; cool in cans on wire rack 5 minutes. Invert can to release loaves, loosening loaves if necessary by running a knife around edges. Let cool to room temperature on wire racks. Wrap loaves tightly in plastic wrap and refrigerate. To serve, slice loaves with a sharp serrated knife. Serve at room temperature, cold or toasted.

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