Molasses Dark Bread
A hearty, slightly sweet loaf with a deep mahogany color and rich, earthy flavor from dark molasses. This New England classic has a tender crumb and a subtle tang from buttermilk, making it perfect toasted with butter or alongside a bowl of hearty soup.
For 8 servings
- prep
Preheat the oven and prepare the loaf pan.
1.Position a rack in the center and preheat oven to 350°F (175°C).2.Grease a 9x5 inch loaf pan generously with butter.3.Dust the pan lightly with a spoonful of whole wheat flour, tapping out the excess.TIPA well-greased and floured pan prevents the molasses-heavy loaf from sticking. - mix
Whisk together the dry ingredients.
1.In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and rye flour.2.Add the baking soda and salt.3.Whisk thoroughly for 30 seconds until evenly distributed. - mix
Whisk together the wet ingredients.
1.In a separate large bowl, pour in the molasses.2.Add the buttermilk, egg, and melted butter.3.Whisk vigorously until the mixture is smooth and uniform, with no streaks of molasses.TIPIf your molasses is stored in the fridge, let it come to room temperature first — it will pour and mix in more easily. - mix
Combine the wet and dry mixtures.
1.Pour the wet ingredients into the bowl of dry ingredients.2.Stir with a spatula just until no streaks of flour remain. The batter will be thick and slightly lumpy.3.Fold in the raisins gently, if using.TIPDo not overmix — stirring too much activates the gluten and makes the bread tough. Stop the moment the flour disappears. - bake · ~55 min
Bake the bread until a tester comes out clean.
1.Scrape the batter into the prepared loaf pan and smooth the top with the spatula.2.Bake on the center rack for 50 to 55 minutes.3.Check for doneness by inserting a toothpick or skewer into the center — it should come out clean or with a few moist crumbs.TIPIf the top is browning too fast after 35 minutes, tent loosely with aluminum foil. - rest · ~60 min
Cool the bread completely before slicing.
1.Let the bread cool in the pan on a wire rack for 15 minutes.2.Run a knife around the edges, then carefully turn it out onto the rack.3.Cool completely at room temperature, about 1 hour, before slicing with a serrated knife.TIPSlicing warm molasses bread will cause it to crumble. Patience rewards you with clean, even slices.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room-temperature buttermilk and egg to help the batter emulsify evenly.
- 2If your molasses is very thick, warm it slightly so it pours and mixes without clumping.
- 3Test doneness at 50 minutes; insert a skewer into the center—it should emerge clean or with a few moist crumbs.
- 4For a deeper, darker flavor, substitute dark rye flour for the whole wheat portion.
- 5Cool the loaf completely (at least 1 hour) before slicing to prevent a gummy, crumbly texture.
- 6Store leftover bread wrapped in foil at room temperature up to 3 days, or freeze for up to 3 months.
Adapt it for your goals.
Low-oil
Replace the melted butter with an equal amount of unsweetened applesauce to reduce fat while keeping the loaf moist and tender.
veganVegan
Swap the buttermilk for 1 1/4 cups of plant milk mixed with 1 tablespoon of lemon juice or vinegar, and use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of the egg.
high fiberHigh-fiber
Substitute 1/4 cup of the all-purpose flour with an extra 1/4 cup of rye or whole wheat flour to boost fiber content and add nutty depth.
spiced upSpiced-up
Add 1 teaspoon of ground ginger and 1/2 teaspoon of ground cloves to the dry ingredients for a warming, aromatic twist.
Why this is on our healthy list.
Good Source of Fiber
The blend of whole wheat and rye flours provides more dietary fiber than white bread alone, aiding digestion and promoting satiety.
Rich in Iron
Dark molasses is a natural source of iron, which supports red blood cell production and energy metabolism.
Contains Calcium & Magnesium
Molasses and buttermilk contribute calcium and magnesium, important minerals for bone health and muscle function.
Lower in Added Sugar
This bread gets its sweetness solely from molasses, with no refined sugars, and the raisins add natural sweetness in small amounts.
Frequently asked questions
Light molasses will produce a milder flavor and lighter color; the bread will still be good, but you'll lose the deep, robust character that defines this New England classic.
