Boston Brown Bread (Crockpot)


  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1/2 cup yellow cornmeal
  • 1/2 cup whole wheat flour
  • 1 cup chopped nuts
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  • 1/2 cup dark molasses
  • 1 1/4 cups buttermilk
  • 1 cup raisins


Combine flour, baking powder, soda and salt. Stir in cornmeal and whole wheat flour. Add molasses and buttermilk, beat well. Stir in nuts and raisins. Pour batter into a greased and floured 3-pound shortening can* (not a coffee can but I think you could use one). Place aluminum foil over top of can. Pour 1 cup of water into crock-pot, set can inside. Cover and bake on high 3 to 4 1/2 hours or until pick inserted in center comes out clean. Slice and serve with wedges of cream cheese. Double recipe for 5-qt. Bread'n Cake bake pan.

Five 10 3/4 ounce soup cans may be substituted for 3-pound shortening can in 5 qt. model.

By Christi from Paducah, KY

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