vegan brown bread

Vegan Brown Bread Baked in a Can

  • Author: Kevin
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 1 loaf
  • Category: Breads
  • Method: Baking, Steaming
  • Cuisine: New England


  • 1/2 cup rye flour
  • 1/2 cup wheat flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup unsweetened almond milk (any non-dairy milk will work)
  • 1/3 cup molasses
  • 1/2 cup raisins
  • 1 Tablespoon soy butter or another alternative


  1. Preheat oven to 325°F.
  2. Combine the flours, baking soda, and kosher salt in a bowl and mix to combine.
  3. Pour in the almond milk, raisins, and molasses. Stir to combine.
  4. Rub the inside of the coffee can with soy butter. Pour the batter into the can. Cover the top with aluminum foil and tie a piece of twine around the foil to create an airtight seal.
  5. Place the can into a deep pot and fill the pot with boiling water halfway up the side of the can.
  6. Place the pot in the oven and bake for 2 hours. Occasionally check the water level in the pot and add more water if needed.
  7. After 2 hours of cooking take out of the oven and stick a small knife or skewer down the center of the bread. If the bread is done the knife will be clean. If not, bake for a little more time.
  8. Remove the foil and let cool for about an hour before removing from can.


Serve with baked beans for a traditional New England meal