Molasses Raisin Bread (Old-Fashioned Homemade Loaves)

I pulled a couple of these Molasses Raisin loaves out of the oven this afternoon, and the scent of warm spice and deep, dark sugar instantly filled the house. This is the kind of bread that makes you want to put on a thick sweater and reach for a jar of salted butter. It’s dense, slightly sweet, and has that incredible “chew” that only comes from an old-fashioned yeast dough.

While many modern breads feel airy and light, this loaf has substance. The molasses gives it a gorgeous mahogany color and a complex, earthy sweetness that pairs perfectly with the plump, juicy raisins scattered throughout. It’s one of those recipes that feels like a connection to a simpler time—no fancy equipment needed, just your hands, a bowl, and a little patience.

Whether you slice it thick for the best French toast of your life or toast it until the edges are crispy, this bread is a comforting reminder that some things are worth making from scratch.

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Simple Old-Fashioned Molasses Raisin Bread

Ingredients

• 2 cups warm water (about 110°F)

• 1 packet (2 ¼ tsp) active dry yeast

• ½ cup unsulphured molasses (don’t use blackstrap for this!)

• 2 tbsp unsalted butter, melted

• 1 ½ tsp salt

• 5 to 6 cups all-purpose flour

• 1 ½ cups raisins

• Optional: 1 tsp cinnamon for extra warmth

Instructions

1) Bloom the Yeast In a large bowl, combine the warm water and a teaspoon of the molasses. Sprinkle the yeast over the top and let it sit for about 5–10 minutes until it becomes foamy.

2) Mix the Dough Stir in the remaining molasses, melted butter, salt, and cinnamon. Begin adding the flour one cup at a time, stirring with a wooden spoon until a shaggy dough forms. Fold in the raisins.

3) Knead Turn the dough onto a floured surface. Knead by hand for about 8–10 minutes (or use a stand mixer with a dough hook for 5–6 minutes) until the dough is smooth, elastic, and only slightly tacky.

4) First Rise Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.

5) Shape and Second Rise Punch the dough down to release the air. Divide it into two equal pieces and shape each into a loaf. Place them into two greased 9×5 inch loaf pans. Cover and let rise again for another 45–60 minutes.

6) Bake Preheat your oven to 375°F (190°C). Bake for 30–35 minutes. The loaves should be a deep brown and sound hollow when tapped on the bottom. Brush the tops with a little extra butter while hot for a soft crust.

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Why This Raisin Bread Is the Best

• Rich Color: The molasses creates a stunning, dark loaf that looks beautiful on the table.

• Plump Raisins: Since the raisins soak in the moist dough, they stay juicy and don’t dry out.

• Better with Age: Like most molasses breads, the flavor actually deepens and improves on the second day.

• Perfect for Toasting: The sugars in the molasses caramelize perfectly when toasted, creating a crisp, sweet surface.

Tips for Success

• Check Your Yeast: If the water doesn’t get foamy in step one, your yeast might be expired. Start over to ensure a good rise!

• Don’t Over-Flour: Add flour gradually. You want a soft dough; adding too much flour will make the bread tough and dry.

• The “Windowpane” Test: To see if you’ve kneaded enough, stretch a small piece of dough. If it stretches thin enough to see light through it without tearing, it’s ready.

• Molasses Choice: Stick to “original” or “mild” molasses. Blackstrap is too bitter for this specific recipe.

Easy Variations

• Nutty Crunch: Add ½ cup of chopped walnuts or pecans along with the raisins.

• Orange Twist: Add the zest of one orange to the dough for a bright, citrusy aroma.

• Iced Loaf: Whisk together powdered sugar and a splash of milk to drizzle over the cooled bread.

• Rum Raisin: Soak your raisins in a little rum for 20 minutes before folding them into the dough.

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FAQ – Molasses Raisin Bread

Why didn’t my bread rise?

This is usually due to the water being too hot (killing the yeast) or the room being too cold. Try placing your dough inside a turned-off oven with the light on!

Can I use a bread machine?

Yes! Use the “Dough” setting to mix and do the first rise, then shape by hand and bake in the oven for the best crust.

How do I keep the raisins from falling out?

When shaping the loaf, make sure the raisins are tucked into the dough rather than sitting right on the surface, where they can burn.

How do I store homemade bread?

Since there are no preservatives, store it in an airtight bag for up to 3 days at room temperature, or slice and freeze for up to 3 months.