Boston Brown Bread

Directions

1. 1
   Grease four 19 or 16 cans, each about 2 cups.
2. 2
   Beat all ingredients in 3-quart bowl on low speed, scraping bowl constantly, 30 seconds longer.
3. 3
   Pour into cans, filling each about 2/3 full. Cover each tightly with aluminum foil.
4. 4
   Place cans on rack in Dutch oven or steamer; pour boiling water into pan to level of rack. Cover pan.
5. 5
   Keep water boiling over low heat until wooden pick inserted in center comes out clean, about 2 1/2 hours (add boiling water during steaming if necessary).
6. 6
   Remove cans from pan; immediately unmold breads.
7. 7
   Serve warm.
8. 8
   Yields 4 loaves.