Serve this satisfying Colonial Brown Bread alongside a traditional pot roast or stew during the winter season. The recipe is simple and hearty.


– Buttermilk – Whole-wheat flour – All-purpose flour – Dark-brown sugar – Baking soda – Cinnamon powder – Ginger powder – Nutmeg powder – Allspice – Salt – Raisins optional


Preheat the oven to 350F/180C. Grease a 9 1/2×5 1/2-inch loaf pan and set it aside. Swipe up for the full recipe!


Mix dry ingredients: Place both types of flour, baking soda, spices, salt, and optional raisins in a large bowl and stir to combine.


Combine: Pour the buttermilk over the dry ingredients. Stir well until well blended. For the best results read the whole recipe.


Place: Spoon the mixture into the prepared pan. On the recipe page, there are many notes, tips, and recommendations.


Bake for 1 hour, or until it tests done. Remove from the pan and cool on a metal rack. Swipe up for the recipe!


Cut into thick slices while still warm.  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.


Colonial Brown Bread is not always made with buttermilk. While some traditional recipes call for buttermilk, there are many variations of  Colonial Brown Bread that use other types of dairy or non-dairy milk.