Molasses Raisin Bread (Old‑Fashioned Homemade Loaves)

Slices of Cinnamon‑Scented Nostalgia ☕️

Nothing transports me back to my childhood kitchen faster than the aroma of molasses raisin bread rising in the oven—dark‑sweet steam curling up the windowpanes while Mom melted butter for that first glossy brush. She taught me the rhythm of bread‑making: dissolve yeast, heap flour, tuck dough under blankets of tea towels. Every thick slice was destined for generous pats of butter and a mug of black tea.

Today I still bake these raisin‑studded loaves when the house needs a little extra warmth. Molasses adds a deep, almost caramel note that ordinary white sugar can’t touch, while a full three cups of raisins ensure fruit in every bite. The recipe makes a big batch—four standard loaves or three extra‑tall farmhouse pans—perfect for gifting or freezing. And yes, it toasts like a dream; the sugars caramelize, the raisins plump, and the butter melts into every canyon.

Bread‑box chat: Do you slather raisin bread with plain butter, cinnamon butter, or cream cheese? Tell us your topping allegiance in the comments!

Why You’ll Love This Recipe

Deep molasses flavor sets it apart from store‑bought raisin bread.
Big‑batch efficiency—knead once, bread for weeks.
Stays moist for days thanks to molasses and plump raisins.
Freezer‑friendly: slices thaw beautifully in the toaster.

Ingredient Breakdown & Substitutions

Ingredient	Amount	Purpose	Swap Ideas
Active‑dry yeast	2 packets (4½ tsp)	Leavening	Instant yeast (4 tsp) skip 10‑min proof.
Warm water	4 cups total (1 + 3)	Activates yeast & hydrates flour	Half milk for richer crumb.
Granulated sugar	6 Tbsp + 2 tsp	Feeds yeast; sweetness	Brown sugar for extra molasses.
Unsulphured molasses	1 cup	Signature flavor; color	Sorghum syrup or dark treacle.
Melted butter	3 Tbsp + extra for brushing	Tender crumb; shiny top	Coconut oil for dairy‑free.
All‑purpose flour	12 cups + up to 3 cups knead	Structure	50 % bread flour for chewier slice.
Salt	3 tsp	Balances sweetness; strengthens gluten	Reduce to 2 tsp if using salted butter.
Raisins	3 cups	Fruity bursts	Mixed dried fruit or golden raisins.

Raisin prep: Soak raisins 10 min in hot water, drain, pat dry—prevents burning and keeps bread moist.

Equipment Checklist

Largest mixing bowl you own (or stock‑pot!)
Sturdy wooden spoon or dough whisk
Bench scraper & kitchen scale (optional but helps portion)
4 standard 9×5‑inch loaf pans (or 3 10×5 farmhouse pans)
Two clean kitchen towels & warm rising spot
Pastry brush & cooling racks

Detailed Instructions

1 | Proof Yeast (10 min)

Combine 1 cup warm water (105–110 °F) with 2 tsp sugar and 2 packets active‑dry yeast. Stir and let stand until foamy.

2 | Mix Wet Base (5 min)

In huge bowl whisk 3 cups warm water, 1 cup molasses, and 3 Tbsp melted butter. Stir in proofed yeast.

3 | Add Dry Ingredients & Raisins (10 min)

In separate bowl whisk 12 cups flour, 6 Tbsp sugar, 3 tsp salt; toss in 3 cups raisins. Gradually add dry mix to wet, stirring with wooden spoon. When dough thickens, turn onto floured counter; knead 10 min, adding up to 3 cups extra flour until dough is elastic and only slightly tacky.

4 | First Rise (2 hr)

Place dough in greased bowl, turn to coat, cover with towels; rise in warm area until doubled (≈ 2 hours).

5 | Shape Loaves (15 min)

Punch down; weigh dough; divide into 4 equal portions. For pull‑apart domes, cut each loaf portion into 3 balls; tuck seams under; arrange balls side‑by‑side in greased loaf pan.

6 | Second Rise (1 hr)

Cover pans; let dough puff just above rim—about 60 min.

7 | Bake & Butter (30–35 min)

Preheat oven 325 °F. Bake loaves 30–35 min until tops dark amber and internal temp hits 195 °F. Immediately brush tops with melted butter.

8 | Cool & Slice

Remove from pans after 10 min; cool 1 hr on racks before slicing. Serve with salted butter and hot tea.

Make‑Ahead & Storage

Loaves: Cool, wrap, freeze up to 3 months; thaw at room temp, refresh 300 °F 10 min.
Sliced: Freeze individual slices for quick toast.
Dough: After first rise, refrigerate up to 24 hr; shape cold dough; extend final rise by 30 min.

Flavor Variations

Twist	Add‑In	Note
Cinnamon Swirl	Roll each loaf around ¼ cup cinnamon‑sugar before shaping	Sticky bun vibe
Walnut Raisin	Knead 1 cup chopped toasted walnuts	Crunch
Orange Spice	Soak raisins in orange juice; add 1 Tbsp zest	Bright citrus
Honey Wheat	Swap 4 cups flour for whole‑wheat; replace 2 Tbsp sugar with honey	Hearty

Nutrition Snapshot (1 slice, loaf of 16)

Calories : 170 | Fat : 2 g | Carbs : 34 g | Protein : 4 g | Fiber : 1.5 g

Troubleshooting Corner

Issue	Cause	Fix
Loaves split at side	Under‑proofed second rise	Let rise until top springs slowly back when tapped.
Dense crumb	Old yeast / insufficient knead	Always proof yeast; knead full 10 min to develop gluten.
Raisins burn on top	Exposed on surface	Tuck stray raisins under dough before baking.

Tiny Bread Science – Why Molasses Keeps Bread Moist

Molasses is hygroscopic—it attracts water molecules—so the crumb retains moisture longer than breads sweetened solely with granulated sugar. Bonus: its acidity slightly weakens gluten, yielding a tender slice.

FAQ (Schema‑Ready)

Q – Can I use blackstrap molasses?
It’s stronger and more bitter; use only ½ cup blackstrap + ½ cup light to balance flavor.

Q – Can I halve the recipe?
Yes—divide every ingredient by two for two loaves; reduce knead flour by ½ cup.

Q – How to get shinier crust?
Brush with egg wash before baking and butter after.

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