Molasses Brown Bread

Molasses Brown Bread, with its rich, deep flavor and incredibly moist crumb, always reminds me of cozy autumn days. I can almost smell the warm, sweet aroma wafting through the house as my grandmother pulled a loaf from the oven. Those memories, combined with a simple slice slathered in butter, make this bread a true comfort. If you’re looking for a comforting bake, you might also enjoy this Multigrain Bread.

My Favorite Things About Molasses Brown Bread

What I adore most about this Molasses Brown Bread is its simplicity. With a prep time of just 20 minutes and readily available ingredients like All-Purpose Flour, Whole Wheat Flour, and that distinctive Molasses, it’s a breeze to whip up. And the best part? The 55-minute bake time fills my kitchen with the most incredible, homey fragrance, promising a treat that’s both satisfying and nostalgic. Making Breads is like a warm hug, and if you like this recipe, you might also enjoy Einkorn Sandwich Bread.

Ingredient Notes for Molasses Brown Bread

When it comes to this Molasses Brown Bread, a few ingredients really stand out. First, the molasses itself—choose a dark, robust variety for that deep, characteristic flavor. I also swear by using buttermilk; its tanginess adds a wonderful depth and tenderness to the crumb. Finally, don’t skimp on the spices! The cinnamon and nutmeg create a symphony of warmth that elevates this bread to something truly special. If you enjoy baking bread, you might want to try my Challah Bread recipe.

Emma

Hearty Molasses Brown Bread

This classic Molasses Brown Bread is rich, slightly sweet, and incredibly moist. Perfect for sandwiches, toast, or enjoying with a pat of butter.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Breakfast, Side Dish

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 1/2 cups All-Purpose Flour plus more for dusting
• 1 cup Whole Wheat Flour
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg

Wet Ingredients

• 1 1/2 cups Buttermilk room temperature
• 1/2 cup Molasses unsulphured
• 1/4 cup Vegetable Oil
• 1 large Egg lightly beaten

Equipment

• 9x5 inch loaf pan
• Mixing Bowls
• Measuring Cups and Spoons

Method

 

Get Started

• Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Combine Dry Ingredients

• In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg.

Combine Wet Ingredients

• In a separate bowl, whisk together buttermilk, molasses, vegetable oil, and egg until well combined.

Mix and Bake

• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil.
• Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Slice and serve. Enjoy!

Notes

For a richer flavor, substitute half of the vegetable oil with melted butter. Store cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Bringing It All Together in My Kitchen

How I make this Molasses Brown Bread? It all starts by getting everything prepped and ready to go. Then, I whisk together all the dry ingredients in one bowl and the wet ingredients in another. The magic happens when you combine the two, creating a batter that’s just begging to be baked. Pour it into a loaf pan and into the oven it goes.

My Tips for the Perfect Outcome

• Make sure your buttermilk is at room temperature for the best rise.
• Don’t overmix the batter; a few lumps are perfectly fine.
• Let the bread cool completely before slicing to prevent a gummy texture.
• A sprinkle of oats on top adds a lovely touch!

How I Serve and Store This Dish

I love serving this Molasses Brown Bread warm with a generous smear of salted butter. It’s also fantastic toasted and topped with cream cheese or alongside a hearty soup. For storage, I wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It stays wonderfully moist for up to three days at room temperature. I often enjoy it with some Italian Bread on the side.

How can I make my Molasses Brown Bread even more moist?

To enhance the moistness of your Molasses Brown Bread, try adding a tablespoon of applesauce or an extra tablespoon of vegetable oil to the batter. Also, avoid overbaking by checking for doneness a few minutes early; a toothpick should come out with just a few moist crumbs attached.

Can I substitute the buttermilk in this recipe?

If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for about five minutes to curdle slightly before adding it to your Molasses Brown Bread batter.

What’s the best type of molasses to use for this bread?

For the richest flavor in your Molasses Brown Bread, I recommend using dark molasses. It has a deeper, more robust flavor compared to light molasses, which will give your bread that signature taste. However, if you prefer a milder flavor, light molasses works well too.

Can I freeze Molasses Brown Bread?

Absolutely! Molasses Brown Bread freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and then in foil, or place it in a freezer bag. It can be stored in the freezer for up to three months. When ready to eat, thaw it at room temperature before slicing and serving.

This recipe holds a special place in my heart, and I truly hope it brings as much joy to your table as it does to mine. If you try it, I’d absolutely love to hear what you think and see your creations in the comments below!

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