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Home > Recipes > Breads and Quick Breads

Colonial Brown Bread

by Gabriela - Updated March 9, 2023 | 2 Comments
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This Colonial Brown Bread recipe is simple, hearty, and satisfying. It is a perfect bread to serve with an old-fashioned pot roast or stew in the wintertime.

Brown bread baked and sliced close up

It is February and snowing outside, so I am going to bake for dinner a hearty bread to go with a stew I made yesterday. The recipe is super simple, and the results are amazing. There is nothing better than a fresh loaf of bread coming out of the oven.

Jump to:
  • What is Colonial Brown Bread?
  • Ingredients:
  • Buttermilk and baking soda:
  • How to make this recipe:
  • How to store this Colonial Brown Bread:
  • Can I freeze this bread?
  • How to serve
  • More recipes to enjoy:
  • More bread recipes:
  • 📖 Recipe
  • 💬 Comments

What is Colonial Brown Bread?

Colonial Brown Bread, popular in colonial New England, is a dense, quick whole grain bread. It's typically made with molasses, whole wheat, and cornmeal flour. However, there are many variations.

Some use all-purpose or rye flour, and sweeteners like honey or brown sugar instead of molasses. Some include raisins. While cornmeal and molasses are common, they're not essential. This bread was a colonial staple due to its simplicity and long shelf life.

Traditionally, it's cylindrical, baked in a can, but modern versions vary. For instance, mine uses whole wheat flour and dark brown sugar, baked in a regular loaf pan.

Brown bread baked and sliced

Ingredients:

Colonial Brown Bread Ingredients image.

(For the full list of ingredients and instructions, please scroll to the end of the article for a printable recipe card.)

Buttermilk and baking soda:

Buttermilk and baking soda are essential in brown bread for these key reasons:

  1. Leavening: They create a reaction that makes the bread rise, giving it a light, fluffy texture.
  2. Flavor Enhancement: Buttermilk's tangy taste complements the bread's sweetness and adds depth.
  3. Tenderness: Buttermilk's acidity softens the bread by breaking down gluten, which is crucial for dense, whole-grain bread like Colonial Brown Bread. Without them, the bread may be dense and lack flavor.

If you don't have buttermilk, you can use a substitute like whole milk with lemon juice or vinegar to create a similar acidity.

However, it's important to note that the flavor and texture of the bread may be slightly different without the tanginess and acidity of the buttermilk.

Related: Tasty Sweet and Savory Buttermilk Recipes

How to make this recipe:

What tools are you going to need:

  • Large bowl
  • Measuring bowls
  • Measuring cups
  • Measuring spoons
  • 9 ½x5 ½-inch Loaf pans
  • Wooden spoon or a Danish Dutch Whisk (my favorite tool in the kitchen-affiliate link)

Step 1. Preheat oven to 350F/180C and butter the loaf baking pan. Set it aside.

Greased loaf baking pan

Step 2. Place both types of flour, baking soda, spices, salt, and optional raisins in a large bowl and stir to combine.

Dry ingredients mixed in a bowl0

Step 3. Pour the buttermilk over the dry ingredients.

Pouring buttermilk over the dry ingredients

Stir well until well blended.

Bread dough ready for baking

Step 4. Spoon the mixture into the prepared pan.

Bread batter in the baking pan0

Step 5. Bake for 1 hour, or until it tests done. Remove from the pan and cool on a wire rack.

Brown bread baked

Step 6. Cut into thick slices while still warm.

Brown bread on a platter

How to store this Colonial Brown Bread:

The freshness of Colonial Brown Bread depends on the recipe and storage. Typically, homemade bread lasts a few days. In an airtight container at room temperature, it's good for 2-3 days. Refrigerating it extends freshness to about a week.

Brown bread sliced and buttered0

Can I freeze this bread?

Yes, you can freeze this bread. Wrap it tightly in plastic wrap or foil, then store it in an airtight container or freezer bag. It can be frozen for up to three months. To thaw, simply leave it at room temperature.

Keep in mind that freezing may slightly alter its texture and flavor, but it's generally a robust bread that reheats well, making it suitable for meal prep and advance preparation.

How to serve

Colonial Brown Bread is a hearty and flavorful bread that can be served with a variety of dishes. Traditionally, it was often served with stews, soups, and other hearty meals, but it can also be paired with a wide range of sweet and savory foods.

Here are some ideas for foods that are suitable to serve with Colonial Brown Bread:

  • Soups and stews: Brown bread is perfect for soaking up the flavorful broth of soups and stews. Try my 17 Instant Pot Stew Recipes. Or try serving it with this beef stew.
  • Beans: Another classic pairing for brown Bread is cooked beans. The bread's sweetness and dense texture complement the savory and smoky flavors of the beans.
  • Sandwiches: Try it with sliced turkey or roast beef, or make a grilled cheese sandwich with it.
  • Cheese and spreads: The bread's sturdy texture is ideal for pairing with cheese and spreads. You can enjoy it with cream cheese and smoked salmon, sharp cheddar and apple butter, chicken salad, or ham salad.
  • Breakfast dishes: This brown bread can be toasted and served with butter and jam for a delicious breakfast. It can also be used as a base for French toast or bread pudding.
Brown bread sliced and buttered on a glass plate0
Amazon Store Front Collage

More recipes to enjoy:

Irish Brown Soda Bread With Molasses

No Yeast Bread (soda bread with 4 ingredients)

Brown bread

More bread recipes:

  • Irish Brown Soda Bread With Molasses on parchment paper.
    Traditional Irish Brown Soda Bread With Molasses
  • Sliced Friendship Bread with vanilla pudding and no starter.
    Friendship Bread Recipe With Pudding (Without Starter)
  • Sweet Bread With Walnuts (Cozonac)
    Romanian Sweet Bread With Walnuts (Cozonac)
  • Marble pound cake with powdered sugar square photo0
    Easy Marble Pound Cake Recipe

📖 Recipe

Brown bread square photo

Colonial Brown Bread

This Brown Bread recipe is simple, hearty, and satisfying. It is a perfect bread to serve with an old-fashioned pot roast or stew in the wintertime.
5 from 2 votes
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Course: Breads
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Cool time:: 20 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 16 servings
Calories: 133kcal
Author: Gabriela

Equipment

  • Baking Bread Loaf Pan, 9.5 x 5 Inch
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Ingredients

  • 2 cups buttermilk
  • 2 cups whole-wheat flour
  • ⅔ cup all-purpose flour
  • ½ cup dark-brown sugar packed
  • 2 teaspoons baking soda
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon ginger powder
  • ¼ teaspoon nutmeg powder
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • ¾ cup raisins optional

Instructions

  • Preheat the oven to 350F/180C. Grease a 9 ½x5 ½-inch loaf pan and set it aside.
  • In a large bowl, place the dry ingredients together.
  • Add buttermilk over the dry mixture and blend well.
  • Spoon the mixture into the prepared pan.
  • Bake for 1 hour, or until it tests done. Remove from the pan and cool on a metal rack.
  • Cut into thick slices while still warm.

Nutrition

Calories: 133kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 244mg | Potassium: 113mg | Fiber: 2g | Sugar: 12g | Vitamin A: 51IU | Vitamin C: 0.03mg | Calcium: 47mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @thebossykitchen or tag #thebossykitchen!

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Reader Interactions

Comments

  1. Gigi says

    February 23, 2023 at 4:48 pm

    5 stars
    This looks delicious! I can’t wait to try it with some good quality butter on it.

    Reply
    • The Bossy Kitchen says

      February 23, 2023 at 4:50 pm

      Thanks, Gigi! Let me know when you make this bread!

      Reply
5 from 2 votes (1 rating without comment)

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Gabriela the creator of The Bossy Kitchen

Hi! I am Gabriela, and this is my virtual home. I am a trained Pastry Chef and a self-taught cook. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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