Easy Brown Bread Recipes: Simple, Two-Loaf, and Steamed (4 Variations)
This page collects four old-fashioned brown bread recipes—three baked and one steamed—built around molasses, graham flour, and simple pantry ingredients.
Use the jump links to choose the style you want: a buttermilk loaf, two-pan variations with add-ins, a quick mix-and-bake option, or a classic steamed version.
Preheat oven to 350°F and grease and flour your loaf pans generously to ensure an easy release.
In a large mixing bowl, cream together the sugar and shortening until light, then beat in the molasses and eggs.
Thoroughly combine the dry ingredients (graham flour, white flour, baking powder, and salt) in a separate bowl.
Add the dry mixture to your creamed wet base alternately with the buttermilk, then beat the batter for a full 2 minutes until uniform. (Gently fold in raisins or nuts now if using.)
Pour smoothly into your prepared pans and bake for 45 to 55 minutes until the center sets cleanly.
🍞 Brown Bread - 1 (Nut & Fruit)
An authentic heritage loaf utilizing a balanced mix of sweet and sour milk to activate a beautiful, dark molasses rise.
⏱️ Bake Time: ~45 mins🍽️ Yield: 2 Standard Loaves✨ Mix: Nut Meats, Dates, or Raisins
Ingredients
2 cups graham flour
1 cup white flour
1/2 cup molasses
1 cup sour milk
1 cup sweet milk
1 tablespoon soda
1 teaspoon salt (scant)
2 tablespoons butter (melted)
3/4 cup nut meats, dates, or raisins
Baking Instructions
🌡️ Oven Temp: 350°F
Preheat oven to 350°F and grease two regular bread pans.
Thoroughly whisk your graham flour, white flour, soda, and salt together in a large mixing bowl.
Pour in the molasses, sour milk, sweet milk, and melted butter. Add your choice of nut meats, chopped dates, or plump raisins.
Stir with a spoon or spatula just enough to thoroughly wet the ingredients and mix well—do not over-mix.
Divide evenly into your 2 prepared pans and bake for roughly 45 minutes, pulling them once the bread begins pulling cleanly away from the side edges.
🍞 Brown Bread - 2 (Quick Mix-and-Bake)
The ultimate effortless recipe. No complex staging required—simply blend all ingredients together and slide right into the oven.
Preheat oven to 325°F and prepare 2 standard bread loaf pans.
Place all ingredients (whole wheat flour, white flour, sour milk, molasses, sugar, soda, and salt) directly into a single mixing bowl. (Toss in an optional handful of raisins if desired.)
Blend the mixture thoroughly with a wooden spoon or hand mixer until uniform.
Divide batter evenly between your two prepared bread pans and bake at 325°F for approximately 45 minutes.
🍯 Traditional Steamed Brown Bread
A moist, exceptionally soft New England classic cooked on the stovetop using a steamer mold or large double boiler.
In a main mixing bowl, combine all ingredients together smoothly into a uniform batter.
Pour the batter directly into a well-greased steamer mold or a large, greased double-boiler insert. Secure the lid tightly.
Set up your stovetop water bath and steam continuously for about 1 hour until the bread is fully set and a tester pulls clean.
Brown Bread FAQ
What is graham flour and can I substitute it?
Graham flour is a coarse whole wheat flour. You can substitute regular whole wheat flour, though the texture will be slightly different.
Can I add raisins or nuts to these recipes?
Yes—most of these recipes already suggest adding raisins, dates, or nuts. Fold them in at the end for extra flavor and texture.
How do I steam brown bread without a steamer?
Use a large pot with a tight-fitting lid and a rack or crumpled foil at the bottom. Place the batter in a greased can or mold, cover tightly with foil, and steam gently for about 1 hour.
How should I store brown bread?
Cool completely, then wrap tightly in plastic wrap or foil. Store at room temperature for up to 3 days or freeze for up to 3 months.
