Canned brown bread is a traditional New England product with historical roots dating back to early settlers who steamed rye bread with molasses, adapting to local agricultural conditions. B&M, founded in Portland, Maine in 1867, popularized this product with its launch of canned brown bread in 1928, making it affordable and widely available. New Englanders enjoy this product in various ways, often treating it like cake and incorporating it into different meals, including seafood appetizers and breakfast dishes. Its unique steam preparation method reflects historical cooking practices.
Canned brown bread has a rich history rooted in New England, dating back to early settlers who steamed bread with molasses, adapting to local agriculture.
B&M, founded in Portland, Maine in 1867, popularized canned brown bread in 1928, transforming a traditional New England staple into an affordable, shelf-stable product.
New Englanders often enjoy canned brown bread in creative ways, such as seafood appetizers or breakfast options, viewing it as a cake rather than plain bread.
Traditionally, canned brown bread was steamed rather than baked, reflecting the early settlers’ access to open fires and their preference for rye over wheat.
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