One Bowl Molasses Raisin Breakfast Bread

When I was young, my mother occasionally made a rich and dense quick bread that I loved. It had honey and molasses and raisins in it for sweetness. She would slice the bread and over toast each slice to get it a little burned in areas and slightly caramelize the exposed raisins. She then would slather the still warm bread with butter which melted and soaked into the center. As if that were not enough, she’d follow that up with a layer of cream cheese.

My mom passed the recipe along to me and I’ve adapted it over the years. I’ve lightened it up, changed the flours, removed the dairy, cut down on and changed the added sweetener. I still like it toasted, but I forgo the butter and cream cheese and opt for a smear of coconut or nut butter instead. I can hear my mother’s complete disapproval now…

What I love about this recipe is that you can easily change it and make substitutions. Don’t like raisins? Leave them out or substitute another dried fruit like chopped figs, prunes or dates. Want chocolate? Add some chopped dark chocolate or chocolate chips. I can attest that both are delicious additions. Like nuts? Add a handful. I’ve used pepitas, pistachios, and walnuts. Don’t have oat flour? Blitz some rolled oats in the food processor and Voilà – oat flour. Or if you’re not feeling that extra step, sub in all purpose or almond flour instead. Don’t like molasses? Replace it with honey or maple syrup. Don’t have maple syrup? Sub that with honey.

As for flour, I like the oat and whole wheat version listed in the recipe at the moment. We buy both flours organic because conventional oats and wheat are sprayed with glyphosate before harvest. I attempt to reduce our exposure to it as much as possible. See the Environmental Working Group’s study findings for more information on glyphosate in oat-based foods here and here. I also make sure any dried fruit we have in the house is organic and doesn’t have any added sugars, oils or preservatives. Sometimes that’s a tall order.

We also try to minimize added sweetener in our foods. When I do use it, I typically opt for dates, maple syrup, or unsulfured blackstrap molasses. For this recipe, I’ve used a combo of maple syrup and molasses. At least these are less processed sweeteners and contain some vitamins and minerals. I like maple syrup because it contains antioxidants, zinc, manganese, potassium, and calcium. Similarly, blackstrap molasses contains a decent amount of vitamin B6, calcium, magnesium, iron and manganese. If you prefer more sweetener, you could add another ounce or two of your sweetener of choice.  

One Bowl Molasses Raisin Breakfast Bread
Servings: 12
Cooking Time: twenty minutes
Total Time: one hour and twenty minutes
Difficulty: easy
Use your milk of choice in this recipe. I’ve used coconut milk, almond milk, cashew milk and a combination of any two depending on what I have in my refrigerator at the time. Feel free to change up the mix-ins based on what you like to include other dried fruits, nuts, seeds and chocolate. If you don’t have oat flour, blitz some rolled oats in the food processor or sub with AP flour.


2 cups milk of choice
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
6 tablespoons unsulfured blackstrap molasses
1/2 teaspoon salt
1 1/2 cups whole wheat flour
1 cup oat flour
1/2 cup ground flax seed
2 teaspoons baking soda
1/2 cup raisins


Preheat over to 400 degrees. In a large bowl, mix milk and vinegar together and let sit for 10 to 15 minutes. To the milk and vinegar, mix in the maple syrup, molasses, and salt. Next add flax seed and oat flour and stir just to combine. Then, add whole-wheat flour, raisins, and baking soda and stir well. Pour the batter into a 9 x 5 x 3 loaf pan. Turn down the oven to 350 degrees as you place the pan in the oven. Bake the bread at 350 degrees for one hour. Let the loaf cool for a few minutes before inverting it onto a rack to cool completely.

I’d love to hear from you if you try it!

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