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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Boston Brown Bread

Source: dLife

Molasses-infused brown bread with raisins.

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 0.3 Fat, 0.3 Fruits, 0.1 Milk, 0.2 Other Carbs, 0.4 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

1.0
1 each cooking spray 1.0
1 cup Flour, white, unbleached, enriched 1.5
1 1/2 cup whole wheat flour 0.5
0 1/2 cup cornmeal 1.5
1 1/2 tsp low sodium baking powder 1.0
1 tsp baking soda 2.0
2 tbsp packed brown sugar 0.5
0 1/2 tsp salt 2.0
2 cup low fat buttermilk 1.0
1 cup seedless raisins 0.5
0 1/2 cup Molasses, dark

Directions

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.
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.
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.
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.