25+ Delicious Boston Brown Bread Dinner Recipes for Any Occasion

Boston brown bread is a staple of classic American cuisine, beloved for its rich, slightly sweet flavor and hearty texture.

Traditionally enjoyed as a side dish with beans or served alongside soups and stews, this dense and moist bread has evolved into the perfect accompaniment for a wide variety of dinner recipes.

Whether you’re looking to add a touch of sweetness to a savory meal or enjoy a versatile bread that complements any dish, Boston brown bread can elevate your dinner experience in more ways than one.

In this article, we’ve curated over 25 Boston brown bread dinner recipes that pair beautifully with everything from grilled meats and hearty stews to vegetable-packed dishes.

From comforting casseroles to light and fresh grilled tacos, these recipes will inspire you to incorporate this versatile bread into your meals.

Each recipe highlights the perfect way to bring together the flavors of Boston brown bread with your favorite dinner staples.

Get ready to indulge in some of the most delicious and creative ways to enjoy this American classic!

25+ Delicious Boston Brown Bread Dinner Recipes for Any Occasion

Boston brown bread is more than just a side dish—it’s a flavorful and versatile component that can enhance a wide range of dinner recipes.

Whether you enjoy it as a partner to savory stews, a dipper for rich sauces, or as a stand-alone accompaniment to grilled meats and vegetables, there’s no limit to the delicious possibilities.

The 25+ recipes shared in this article showcase the many ways you can enjoy this classic bread, each with a unique twist to suit different tastes and occasions.

As you explore these recipes, don’t be afraid to experiment with different ingredients and pairings to make the dishes your own.

Boston brown bread’s subtle sweetness and hearty texture provide the perfect foundation for countless dinner ideas, making it a must-have in your culinary repertoire.

Whether you’re hosting a dinner party or preparing a simple family meal, these recipes will ensure your Boston brown bread is the star of the table.

Boston Brown Bread with Baked Beans

This hearty Boston brown bread pairs wonderfully with a rich serving of baked beans, creating a classic New England dinner. The dense, slightly sweet bread made with molasses and whole wheat flour enhances the flavors of the beans, making it the perfect dish for a cozy evening. Enjoy it as a side dish or as the main event when you want a filling, satisfying meal.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 1 cup cooked baked beans (preferably homemade or canned, drained)

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and cloves.
3. In a separate bowl, combine the buttermilk and molasses, then stir in the boiling water.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the baked beans, ensuring they are evenly distributed throughout the batter.
6. Pour the mixture into the prepared loaf pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Boston brown bread with baked beans delivers a comforting combination of flavors. The bread itself is dense yet moist, with the molasses adding a depth of sweetness that contrasts nicely with the savory beans. The cornmeal provides a slight crunch, making every bite interesting. This dish works well as a filling meal for a family dinner or a hearty side for your favorite protein.

Boston Brown Bread with Roasted Chicken and Vegetables

Boston brown bread is an excellent accompaniment to roasted chicken and vegetables, adding a nutty and slightly sweet flavor that complements the savory, crispy skin of the chicken. This dish is perfect for a Sunday dinner, offering a comforting balance of flavors and textures that everyone will love.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup milk
• 1/2 cup molasses
• 1/2 cup boiling water
• 1 medium chicken (about 4 lbs)
• 2 cups mixed vegetables (such as carrots, potatoes, and onions)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch loaf pan for the bread and a large roasting pan for the chicken.
2. In a large bowl, mix the whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the milk and molasses, then stir in the boiling water.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the greased loaf pan and bake for 60 minutes or until a toothpick comes out clean.
6. Meanwhile, prepare the chicken by placing it in the roasting pan and drizzling with olive oil. Season with salt and pepper.
7. Add the mixed vegetables around the chicken, tossing them in a little olive oil, salt, and pepper.
8. Roast the chicken and vegetables for about 1 hour and 30 minutes, or until the chicken is golden and fully cooked (internal temperature of 165°F or 75°C).
9. Serve the warm Boston brown bread alongside the roasted chicken and vegetables for a complete meal.

The roasted chicken with vegetables offers a crispy, savory experience, while the Boston brown bread brings in a comforting sweetness and a slight chewiness. This meal strikes the perfect balance of savory and sweet, making it a memorable dish for a cozy dinner with loved ones.

Boston Brown Bread with Creamed Spinach

Boston brown bread can also make a fantastic pairing with creamed spinach, a rich and creamy dish. The bread’s slight sweetness complements the creamy, earthy spinach, creating an elegant and comforting side dish perfect for a sophisticated dinner.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 cup unsalted butter
• 1 cup buttermilk
• 1/4 cup molasses
• 1/2 cup boiling water
• 4 cups fresh spinach, washed and chopped
• 1/2 cup heavy cream
• 2 tbsp grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan or line with parchment paper.
2. In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, and cinnamon.
3. In another bowl, combine the buttermilk and molasses. Stir in the boiling water.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick comes out clean.
6. While the bread is baking, prepare the creamed spinach. In a large skillet, melt the butter over medium heat. Add the spinach and cook until wilted.
7. Stir in the heavy cream and cook for another 2–3 minutes. Add Parmesan cheese, then season with salt and pepper to taste.
8. Serve the warm Boston brown bread with the creamy spinach for a rich, savory side dish.

The Boston brown bread’s sweetness complements the rich and creamy texture of the spinach. The Parmesan adds a touch of sharpness to the creamed spinach, balancing the flavors beautifully. This combination makes for a wonderfully indulgent and satisfying side dish to elevate any dinner.

Boston Brown Bread with New England Clam Chowder

A classic New England meal, this Boston brown bread paired with a creamy clam chowder brings together the rich flavors of the sea and the earthy sweetness of the bread. The dense, moist bread is perfect for soaking up the delicious broth of the chowder, making for a hearty, satisfying dinner.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 2 cups fresh clams (shucked, chopped)
• 4 cups whole milk
• 1 cup heavy cream
• 4 slices bacon, chopped
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and cloves.
3. In a separate bowl, combine the buttermilk and molasses. Stir in the boiling water.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the greased loaf pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
6. While the bread bakes, prepare the clam chowder. In a large pot, cook the bacon over medium heat until crisp. Remove and set aside.
7. Add the onions to the pot and cook until softened, about 5 minutes. Add the potatoes, clams, milk, and cream. Simmer until the potatoes are tender, about 15–20 minutes.
8. Season with salt and pepper to taste. Top with the crispy bacon before serving.
9. Serve the warm Boston brown bread alongside the clam chowder for a perfect pairing.

The Boston brown bread’s slightly sweet flavor pairs wonderfully with the rich and creamy clam chowder, adding a rustic depth to the dish. The bread’s dense texture makes it perfect for dipping into the chowder, soaking up the flavorful broth. This combination offers a comforting and satisfying meal that’s perfect for any occasion, especially during colder months.

Boston Brown Bread with Maple Glazed Pork

Boston brown bread and maple glazed pork make for a delightful, rustic dinner. The slightly sweet, rich flavor of the molasses in the bread complements the savory, caramelized maple glaze on the pork, creating a well-balanced and flavorful meal that is sure to please.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 4 pork chops
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and ginger.
3. In a separate bowl, combine the buttermilk and molasses, then stir in the boiling water.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the greased loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
6. While the bread bakes, prepare the maple glazed pork. Heat olive oil over medium-high heat in a large skillet. Season the pork chops with salt and pepper and sear them on both sides until golden brown, about 4 minutes per side.
7. In a small bowl, whisk together the maple syrup and Dijon mustard. Pour the glaze over the pork chops and simmer for 5–7 minutes, or until the glaze thickens and the pork is cooked through.
8. Serve the pork chops with the Boston brown bread on the side, drizzling any extra glaze over the bread.

The combination of the sweet maple glaze and savory pork pairs beautifully with the dense, slightly sweet Boston brown bread. The bread soaks up the savory-sweet glaze, enhancing the overall flavor profile of the dish. This is a fantastic meal for a hearty, comforting dinner, and it’s sure to impress your guests.

Boston Brown Bread with Beef Stew

This classic beef stew paired with Boston brown bread creates a warm, satisfying meal. The savory, tender beef combined with vegetables and rich broth is perfectly complemented by the slightly sweet, hearty bread. This combination makes for a filling and comforting dinner on any chilly evening.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 1 lb beef stew meat, cut into cubes
• 2 tbsp olive oil
• 4 cups beef broth
• 2 carrots, peeled and chopped
• 3 potatoes, peeled and chopped
• 2 onions, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, combine the whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and cloves.
3. In another bowl, mix the buttermilk and molasses, and then stir in the boiling water.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the mixture into the loaf pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.
6. While the bread bakes, prepare the beef stew. In a large pot, heat olive oil over medium-high heat. Brown the beef stew meat on all sides, about 5–6 minutes.
7. Add the onions and garlic, and cook until softened, about 5 minutes.
8. Add the beef broth, carrots, potatoes, salt, and pepper. Bring to a simmer and cook for 1–1.5 hours, or until the meat is tender and the vegetables are cooked through.
9. Serve the beef stew hot with the Boston brown bread on the side for dipping.

The Boston brown bread’s sweetness contrasts beautifully with the savory depth of the beef stew. The dense texture of the bread allows it to soak up the rich, flavorful broth, making every bite delicious. This meal is perfect for family dinners and offers the ultimate comfort in one bowl.

Boston Brown Bread with Grilled Salmon and Asparagus

Boston brown bread adds a rustic touch to the delicate flavors of grilled salmon and roasted asparagus. The bread’s slight sweetness perfectly complements the rich, smoky flavor of the salmon, while the asparagus brings a crisp, fresh element to the meal. This combination is ideal for a healthy, balanced, and flavorful dinner.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 2 salmon fillets
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil (for asparagus)

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine buttermilk and molasses, then stir in boiling water.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the greased loaf pan and bake for 60–70 minutes, or until a toothpick comes out clean.
6. While the bread bakes, prepare the grilled salmon and asparagus. Preheat a grill or grill pan to medium-high heat.
7. Drizzle the salmon fillets with olive oil, lemon juice, salt, and pepper. Grill for 4–5 minutes per side, or until the salmon is cooked to your desired doneness.
8. Toss the asparagus with olive oil, salt, and pepper. Grill for about 5–7 minutes, turning occasionally, until tender and slightly charred.
9. Serve the warm Boston brown bread alongside the grilled salmon and asparagus for a healthy, flavorful meal.

The Boston brown bread’s sweetness balances beautifully with the savory, smoky flavor of the grilled salmon, while the fresh asparagus adds a crisp texture that enhances the overall experience. This dish provides a perfect mix of protein, vegetables, and carbs, making it a wholesome and satisfying dinner option.

Boston Brown Bread with Roast Beef and Horseradish Sauce

Boston brown bread pairs excellently with roast beef, especially when complemented with a tangy horseradish sauce. The slight sweetness of the bread contrasts the rich, savory flavor of the roast beef, while the horseradish sauce adds a spicy kick that ties the meal together. This dish is perfect for a hearty dinner with a touch of sophistication.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 1 lb beef roast (such as sirloin or ribeye)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp lemon juice

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and ginger.
3. In another bowl, combine the buttermilk and molasses, then stir in the boiling water.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the greased loaf pan and bake for 60–70 minutes, or until a toothpick comes out clean.
6. While the bread bakes, prepare the roast beef. Preheat a large skillet over medium-high heat. Season the beef roast with salt, pepper, and olive oil.
7. Sear the roast on all sides for 4–5 minutes per side, then transfer it to a roasting pan and cook in the oven for 45 minutes to 1 hour, or until it reaches your desired level of doneness (internal temperature of 135°F for medium-rare).
8. While the roast is cooking, make the horseradish sauce by combining sour cream, horseradish, Dijon mustard, and lemon juice in a small bowl. Stir well and refrigerate until ready to serve.
9. Once the roast is done, let it rest for 10 minutes before slicing.
10. Serve the roast beef with slices of warm Boston brown bread and a generous dollop of horseradish sauce.

The savory roast beef is complemented perfectly by the sweetness of the Boston brown bread, and the horseradish sauce adds a sharp, tangy contrast. This dish provides a satisfying balance of flavors that makes for a classic and memorable meal.

Boston Brown Bread with Roasted Root Vegetables

Boston brown bread serves as a fantastic side dish to roasted root vegetables, offering a rich, hearty meal that’s both comforting and healthy. The bread’s sweetness pairs wonderfully with the earthy flavors of the root vegetables, making this dish a perfect vegetarian dinner option.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small sweet potato, peeled and chopped
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and cloves.
3. In another bowl, combine the buttermilk and molasses, then stir in boiling water.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the greased loaf pan and bake for 60–70 minutes, or until a toothpick comes out clean.
6. While the bread bakes, prepare the roasted root vegetables. Preheat your oven to 400°F (200°C).
7. Toss the carrots, parsnips, and sweet potato in olive oil, thyme, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
8. Roast for 30–40 minutes, stirring halfway through, until the vegetables are golden and tender.
9. Serve the warm Boston brown bread with the roasted root vegetables for a filling, flavorful meal.

The Boston brown bread adds a comforting, slightly sweet element to the earthy, savory roasted root vegetables. The bread’s dense texture makes it the perfect accompaniment to the tender vegetables, creating a satisfying and balanced meal. This dish is ideal for a hearty vegetarian dinner or as a side for any main course.

Boston Brown Bread with Chicken and Vegetable Stir-Fry

Boston brown bread’s rich, slightly sweet flavor pairs perfectly with a savory, vegetable-packed chicken stir-fry. The bread provides a hearty base for soaking up the stir-fry sauce, which is packed with umami and fresh flavors from the veggies. This dish is light yet satisfying, making it an ideal dinner option for any night of the week.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 2 chicken breasts, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 medium zucchini, sliced
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp hoisin sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, combine whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix together buttermilk and molasses, then stir in the boiling water.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the greased loaf pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.
6. While the bread bakes, prepare the stir-fry. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5–7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
7. In the same skillet, add the garlic, ginger, bell pepper, zucchini, and snap peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
8. Return the chicken to the skillet and add the soy sauce and hoisin sauce. Stir well to coat the chicken and vegetables in the sauce. Cook for an additional 2 minutes, seasoning with salt and pepper to taste.
9. Serve the stir-fry with the warm Boston brown bread on the side for dipping.

The slight sweetness of the Boston brown bread complements the savory, flavorful chicken stir-fry, while its dense texture makes it perfect for soaking up the stir-fry sauce. This dish brings together the best of both worlds: a protein-packed meal with a wholesome, hearty bread that enhances every bite.

Boston Brown Bread with Baked Ham and Pineapple

A comforting and sweet-salty combination, this baked ham paired with Boston brown bread offers a hearty, filling dinner. The richness of the ham, paired with the bright, sweet pineapple glaze, complements the deep flavor of the molasses in the bread, creating a delightful balance of flavors.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 1 (3-4 lb) ham, bone-in or boneless
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup pineapple juice
• 1/2 cup pineapple rings (canned or fresh)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, combine whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and cloves.
3. In another bowl, mix the buttermilk and molasses, and stir in the boiling water.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the greased loaf pan and bake for 60–70 minutes, or until a toothpick comes out clean.
6. While the bread bakes, prepare the ham. Score the surface of the ham in a diamond pattern. In a small bowl, whisk together brown sugar, Dijon mustard, and pineapple juice to form the glaze.
7. Place the ham on a roasting rack in a shallow pan. Brush the glaze over the ham, making sure to coat it evenly.
8. Bake the ham for 1.5 to 2 hours, basting it with the glaze every 30 minutes, until the internal temperature reaches 140°F (60°C).
9. For the last 15 minutes of baking, add the pineapple rings to the top of the ham, allowing them to caramelize and add sweetness.
10. Serve slices of the baked ham with the warm Boston brown bread and pineapple for a perfect sweet and savory meal.

The Boston brown bread’s rich sweetness pairs beautifully with the savory, salty flavors of the ham, while the pineapple adds a touch of tropical brightness. This combination offers a delightful contrast that’s both filling and flavorful, making it an excellent choice for a festive or everyday dinner.

Boston Brown Bread with Vegetarian Chili

Boston brown bread and vegetarian chili are a fantastic pairing for a hearty, comforting meal. The bread’s rich, slightly sweet flavor complements the robust, spicy flavors of the chili, making each bite satisfying and filling. This dish is a perfect vegetarian dinner option, full of plant-based protein and fiber.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers, chopped
• 2 zucchini, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, combine whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix the buttermilk and molasses, then stir in the boiling water.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the greased loaf pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.
6. While the bread bakes, prepare the vegetarian chili. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook for 5 minutes, or until softened.
7. Add the bell peppers and zucchini, and cook for another 5 minutes. Add the beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
8. Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the chili thickens.
9. Serve the chili hot with slices of warm Boston brown bread for dipping.

The Boston brown bread’s sweetness contrasts wonderfully with the spicy and hearty chili, while its dense texture is perfect for soaking up the rich, flavorful broth. This dish provides a fulfilling, nutritious meal packed with plant-based protein and fiber, making it a perfect dinner for a cozy evening.

Boston Brown Bread with Spaghetti Bolognese

Boston brown bread is a fantastic accompaniment to the rich, savory flavors of spaghetti Bolognese. The slightly sweet, dense bread is perfect for sopping up the hearty tomato-based sauce, making each bite of the meal even more satisfying. This combination creates a comforting, balanced dinner that will please any pasta lover.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 1 tbsp olive oil
• 1 lb ground beef (or ground turkey for a leaner option)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup red wine (optional)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 lb spaghetti, cooked according to package instructions
• Freshly grated Parmesan cheese for garnish

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and cloves.
3. In another bowl, combine the buttermilk and molasses, then stir in boiling water.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the greased loaf pan and bake for 60–70 minutes, or until a toothpick comes out clean.
6. While the bread bakes, heat olive oil in a large skillet over medium-high heat. Add the ground beef, onion, and garlic, cooking until the meat is browned and the onion is soft, about 8–10 minutes.
7. Stir in the crushed tomatoes, tomato paste, red wine (if using), basil, oregano, salt, and pepper. Reduce the heat and let the sauce simmer for 30 minutes, stirring occasionally.
8. Once the bread is done baking, serve the spaghetti Bolognese over cooked spaghetti, with slices of warm Boston brown bread on the side.
9. Top with freshly grated Parmesan cheese and enjoy!

The hearty, rich flavors of the Bolognese sauce are perfectly complemented by the sweet and dense texture of the Boston brown bread. This dish makes for a satisfying, comforting meal that combines the best of Italian and American flavors.

Boston Brown Bread with Grilled Veggie Tacos

Boston brown bread offers a unique twist when paired with grilled veggie tacos. The bread’s slightly sweet flavor works beautifully with the smoky grilled vegetables, creating a satisfying and vibrant meal. This dish is perfect for a vegetarian dinner and brings a fresh, exciting take on traditional tacos.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, combine whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and cumin.
3. In another bowl, mix the buttermilk and molasses, then stir in boiling water.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the greased loaf pan and bake for 60–70 minutes, or until a toothpick comes out clean.
6. While the bread bakes, preheat a grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, red onion, and corn with olive oil, chili powder, smoked paprika, cumin, salt, and pepper.
7. Grill the vegetables for 5–7 minutes, turning occasionally, until charred and tender.
8. Warm the corn tortillas on the grill for 1–2 minutes, just to make them pliable.
9. Serve the grilled veggies in the warm tortillas, garnished with fresh cilantro and lime wedges on the side.
10. Enjoy the tacos with slices of warm Boston brown bread for a unique and delicious meal.

The smoky grilled vegetables and vibrant spices in these tacos are enhanced by the dense and slightly sweet flavor of the Boston brown bread. This dish offers a fresh, plant-based dinner option that’s both flavorful and satisfying.

Boston Brown Bread with Beef and Vegetable Stew

Boston brown bread is the perfect side for a hearty beef and vegetable stew. The bread’s rich, sweet flavor balances the savory, umami-packed broth of the stew, while its dense texture provides the perfect vehicle for sopping up the rich liquid. This dish is ideal for a cozy, filling meal.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup boiling water
• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 2 celery stalks, chopped
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch loaf pan for the bread.
2. In a large bowl, combine the whole wheat flour, all-purpose flour, cornmeal, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the buttermilk and molasses, then stir in the boiling water.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the greased loaf pan and bake for 60–70 minutes, or until a toothpick comes out clean.
6. While the bread bakes, heat the olive oil in a large pot over medium-high heat. Add the beef stew meat in batches, browning it on all sides. Remove the beef and set it aside.
7. In the same pot, add the onion and garlic, cooking for 5 minutes until softened. Add the carrots, potatoes, and celery, cooking for another 5 minutes.
8. Pour in the beef broth and red wine (if using), and stir in the thyme, bay leaves, salt, and pepper. Return the beef to the pot.
9. Bring the stew to a boil, then reduce the heat to low and simmer for 1.5–2 hours, until the meat is tender and the vegetables are cooked through.
10. Serve the beef and vegetable stew with slices of warm Boston brown bread on the side for dipping.

The hearty beef stew, with its rich, savory flavors, is perfectly complemented by the slightly sweet Boston brown bread. This combination creates a satisfying and filling meal, perfect for cold evenings or any time you need comfort food. The bread is perfect for soaking up every last drop of the stew, making this dish all the more delicious.

Note: More recipes​ are coming soon!