Introduction
There’s something deeply comforting about the aroma of freshly baked bread filling the kitchen, especially when it’s a classic recipe passed down through generations. Molasses Raisin Bread is an old-fashioned favorite known for its deep, slightly sweet flavor and soft, tender crumb. The rich molasses adds warmth and character, while plump raisins bring little bursts of natural sweetness in every slice. Perfect for breakfast, afternoon tea, or toasted with butter, this homemade bread is a nostalgic treat that never goes out of style. Let’s bring this timeless loaf to life in your own kitchen.
Ingredients
To make Molasses Raisin Bread, you’ll need:
– 1 cup warm milk (about 110°F / 43°C)
– 2 1/4 teaspoons active dry yeast
– 1/3 cup molasses
– 2 tablespoons brown sugar
– 3 tablespoons unsalted butter, melted
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg (optional)
– 3 1/2 to 4 cups all-purpose flour
– 1 cup raisins
Optional:
– 1 tablespoon butter for brushing the top
– Extra raisins for topping
These simple, traditional ingredients combine to create a flavorful, softly sweet bread with a rustic character.
Steps
In a large bowl, combine warm milk and yeast, stirring gently. Let sit for 5–10 minutes until foamy.
Add molasses, brown sugar, melted butter, salt, cinnamon, and nutmeg. Mix well.
Gradually stir in 3 cups of flour until a soft dough forms.
Knead the dough by hand or with a mixer, adding more flour as needed, until smooth and elastic.
Fold in the raisins until evenly distributed.
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
Punch down the dough and shape into a loaf.
Place in a greased loaf pan, cover, and let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C).
Bake for 35–40 minutes, until the loaf is golden brown and sounds hollow when tapped.
Remove from the oven and brush with butter if desired. Let cool before slicing.
Variations
– Add chopped walnuts or pecans for extra texture.
– Mix in a pinch of cloves or allspice for deeper spice notes.
– Use part whole-wheat flour for a heartier loaf.
– Soak raisins in warm water or tea before adding for extra plumpness.
– Shape into rolls instead of a loaf for individual servings.
Tips
– Make sure the milk is warm, not hot, to avoid killing the yeast.
– Don’t skip the second rise—it ensures a light, fluffy texture.
– Cover the bread loosely with foil if it browns too quickly.
– Let the bread cool completely before slicing to prevent crumbling.
– Store wrapped at room temperature for up to 3 days or freeze for longer storage.
Conclusion
Molasses Raisin Bread is a beautiful example of old-fashioned baking at its best—simple, wholesome, and full of comforting flavor. With its rich aroma, soft texture, and naturally sweet notes, this homemade loaf is perfect for sharing with family or savoring quietly with a warm cup of tea. Once you bake it, this timeless recipe is sure to become a cherished favorite in your kitchen.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used and does not require proofing.
Is molasses the same as blackstrap molasses?
Regular molasses works best; blackstrap has a much stronger, more bitter flavor.
Can I make this bread dairy-free?
Yes, substitute milk with plant-based milk and butter with oil or vegan butter.
How do I store Molasses Raisin Bread?
Keep it wrapped at room temperature for up to 3 days or freeze for up to 2 months.
Can I make this recipe by hand without a mixer?
Absolutely—hand kneading works perfectly for this dough.
