New England Brown Bread
There’s something special about baking brown bread—a recipe that feels as rooted in tradition as it is in comfort. As a New Englander, brown bread is a high on my list of comfort-staples and is well paired with hearty soups or simply enjoyed with butter and raw honey. It’s a recipe that brings warmth and nostalgia, but it’s also easy to put together, with healthy ingredients. This version keeps things simple and wholesome, creating a rich, moist bread with that unmistakable deep flavor. Whether it’s your first time baking brown bread or it’s a familiar favorite, this recipe brings the taste of home to any meal.
I recommend spicing this up with cinnamon and nutmeg as it adds a little extra that works so well with the molasses. Some people add raisins or nuts so feel free to add them or not.
I made this recipe to be a gluten-free brown bread variation, I used nut milk to keep it dairy-free and made flax egg to maintain a low-allergen food, suitable for any diet.
Enjoy this Griddled New England Brown Bread!
Griddled Brown Bread
Equipment
- muffin tins
Ingredients
- 1 cup sweet rice flour
- 1 cup oat flour
- 1 TBSP flax Egg
- 2 cups nut milk
- 1 TBSP lemon juice
- 1/4 cup molasses
- 1 tsp baking soda
- 1 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- optional: raisins
Instructions
- Preheat oven to 375°F.Add dry ingredients to a bowl and mix. Add wet ingredients and mix until fully integrated. Grease muffin tins and fill batter 3/4 way full.Cook for 20-25 minutes or until golden brown and a toothpick is removed clean.
I hope you enjoy this tradition New England staple – griddled brown bread – let me know how it was in the comments below!
