A New England staple, steamed brown bread was often referred to as New England or Boston brown bread. It was made by steaming instead of baking. While steamed bread is not unique to the region, the use of Indian meal (cornmeal) and molasses make this bread recipe unique to New England. This type of bread was often served with baked beans.

Brown bread finds its origins in the early-colonial era. Traditionally, the bread was “thirded,” consisting of equal parts cornmeal, rye, and wheat flour. This mid-19th-century variation called for only Indian meal.