Griddled Brown Bread

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!

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Griddled Brown Bread

New England molasses bread

Equipment

• muffin tins

Ingredients

• 1/2 cup flour (all purpose or GF mix)
• 1/2 cup rye flour
• 1/2 cup cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon maple syrup sugar or date sugar
• 1/3 cup dark molasses
• 1 teaspoon vanilla extract
• 1/2 cup golden raisins
• 2 cups boiling water

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.

  Place a separate pan of water in the oven while the bread bakes to keep it moist.

  Cook for 20-25 minutes or until golden brown and a toothpick is removed clean.

Course: Appetizer

Cuisine: American

Keyword: brown bread

I hope you enjoy this tradition New England staple – griddled brown bread – let me know how it was in the comments below!