There’s just something about molasses raisin bread recipe that feels like a warm hug on a cold day, isn’t there? Growing up, I remember sneaking a slice straight from the cooling rack—warm, soft, and just sweet enough to make my little heart happy. This bread isn’t just a recipe; it’s a connection to simpler times, where a loaf of homemade bread could make you feel like everything was right with the world. And guess what? Making it is way easier than it sounds. Let’s break down this molasses raisin bread recipe so you can bring this magic into your own kitchen.
What Makes Molasses Raisin Bread So Special?
This molasses raisin bread recipe is no ordinary loaf. It’s packed with rich molasses flavor and dotted with juicy raisins that burst with sweetness in every bite. The molasses gives it a deep, caramel-like taste that pairs beautifully with a cup of coffee or tea. Unlike plain white bread, this loaf has character—trust me, your family will be reaching for seconds (and thirds).
Ingredients for Molasses Raisin Bread Recipe
Here’s what you’ll need to make a perfect loaf. Don’t worry, these are pantry staples, so no running around to specialty stores:
Dry Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon (optional, but who doesn’t love that warm spice?)
Wet Ingredients
- 1 cup whole milk (warm it up, about 110°F, so the yeast gets happy)
- ¼ cup unsulfured molasses
- 2 tablespoons sugar
- 2 tablespoons softened butter
- 1 large egg, at room temp (because cold eggs are a no-no in bread baking)
Add-Ins
- 1 cup raisins (soak them for 10 minutes in warm water if they’re a little dry—this makes them plump and juicy)
Yeast
- 2 ¼ teaspoons active dry yeast
Step-By-Step Instructions for Molasses Raisin Bread
Making this bread is like a little dance—each step flows into the next. Let’s do this!
1. Get That Yeast Bubbling
Mix your warm milk (not too hot, or it’ll kill the yeast) with the yeast and sugar. Let it sit for about 10 minutes. You’ll know it’s ready when it gets foamy—like a mini science experiment on your counter.
2. Mix It All Together
In a big ol’ bowl, stir together the flour, salt, and cinnamon. Make a well in the middle (like a flour volcano) and pour in the yeast mixture, molasses, butter, and egg. Mix it all up until you’ve got a sticky dough.
3. Knead That Dough
Turn the dough onto a floured surface and knead it like you mean it. Seriously, this is your arm workout for the day. Knead for about 8–10 minutes until the dough is smooth and elastic.
4. Add the Raisins
Flatten the dough a little and sprinkle the raisins over it. Fold the dough over itself and knead gently until the raisins are evenly distributed. It might look like they’re trying to escape—just press them back in.
5. First Rise
Pop the dough into a greased bowl, cover it with a clean kitchen towel, and let it hang out in a warm spot for 1–2 hours. It should double in size. (Pro tip: If your kitchen is chilly, place the bowl in the oven with just the light on. Instant cozy corner for your dough!)
6. Shape the Loaf
Once the dough has risen, punch it down (yes, literally give it a light punch—it’s oddly satisfying). Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Second Rise
Cover the pan and let the dough rise again for about 30–45 minutes. It should puff up just above the edges of the pan.
8. Bake It Up
Preheat your oven to 375°F. Bake the bread for 35–40 minutes. You’ll know it’s done when the top is golden brown and the loaf sounds hollow when you tap it.
9. Cool and Slice
This is the hardest part—waiting for it to cool! Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack. Slice once it’s fully cooled (or sneak a warm piece if you can’t wait).
Tips to Make It Quicker (and Easier)
- Use a Stand Mixer: If kneading by hand isn’t your thing, a stand mixer with a dough hook is your best friend.
- Pre-Soak Raisins: Keep pre-soaked raisins in a small container in your fridge if you plan to bake often.
- Freeze for Later: Make two loaves and freeze one for later. Slice it first, so you can grab just what you need.
Why This Bread is a Must-Try
This isn’t just bread—it’s a little slice of happiness. It’s perfect for lazy Sunday mornings or as a treat when you need a pick-me-up. Spread it with butter, slather on some cream cheese, or even top it with a little honey.
Storage Tips
- Room Temp: Wrap it up in plastic wrap or a bread bag, and it’ll stay fresh for about 3 days.
- Freeze It: Slice, wrap, and freeze for up to 3 months. Just toast it straight from the freezer!
Honestly, once you try this molasses raisin bread, you’ll wonder why you ever bought bread from the store. It’s hearty, flavorful, and way easier than you think. So, what are you waiting for? Get baking—and let me know how it turns out!