Nothing brings back memories of cozy kitchens and family gatherings quite like the smell of fresh-baked molasses raisin bread rising in the oven. This rich, sweet, and fluffy loaf is a staple in many Newfoundland homes and has been cherished for generations, especially during the holidays and chilly winter mornings. Whether you’re enjoying it toasted with a thick pat of butter or fresh from the oven, this homemade Newfoundland molasses bread with raisins is the ultimate comfort food.

Why This Newfoundland-Style Molasses Raisin Bread is a Must-Bake

Made with pantry staples like all-purpose flour, molasses, and raisins, this recipe creates a soft, tender crumb with a deep, nostalgic flavor. What makes this bread stand out is its slow proofing process, allowing the natural sweetness and spice to fully develop. The addition of eggs and melted butter adds richness, while molasses infuses the dough with warm caramel undertones.

Perfect for brunch, gifting, or stocking your freezer, this old-fashioned molasses raisin bread recipe yields four beautiful loaves—ideal for enjoying fresh and freezing the extras for later.

Ingredient Checklist (No Substitutes Needed)

To make this authentic molasses raisin bread, you’ll need the following:

• 1 cup lukewarm water

• 2 tablespoons white sugar

• 2 packets (8 grams each) of active dry yeast (or 4 teaspoons total)

• 1 teaspoon salt

• Approximately 8 cups all-purpose flour

• 1½ cups lukewarm milk

• 1 cup molasses

• ¾ cup melted butter

• 2 large eggs, beaten

• 3 cups raisins

These ingredients work in harmony to create a moist, flavorful loaf with bursts of sweetness in every bite. Use good-quality molasses for best results.

How to Make Newfoundland Molasses Raisin Bread

Step 1: Activate the Yeast

Begin by combining lukewarm water and sugar in a small bowl. Stir until the sugar dissolves, then sprinkle the dry yeast evenly across the surface. Let it sit undisturbed for 10 minutes. This step is crucial—if your yeast doesn’t foam, it may be expired.

Step 2: Start the Dough Base

In a large bowl or stand mixer with a dough hook, mix 3 cups of the flour with the salt. Once the yeast mixture is frothy, pour it into the flour mix. Add in the warm milk, melted butter, beaten eggs, and molasses. Stir gently until you have a smooth, lump-free batter.

Step 3: Build the Dough

Gradually add the remaining flour, one cup at a time, mixing until a soft and elastic dough forms. If you’re using a stand mixer, switch to the dough hook for this part. The dough should be slightly tacky but not overly sticky. Depending on humidity and altitude, you may need slightly more or less flour.

Step 4: Fold in the Raisins

Once the dough has formed, mix in the raisins. Make sure they’re evenly distributed throughout the dough—kneading by hand can help achieve this.

Step 5: Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for 5 to 10 minutes, until it becomes smooth and elastic. This process develops the gluten, which gives the bread its structure and chew.

The Proof is in the Proofing

Step 6: First Rise

Place the dough in a large greased bowl. Cover it with a damp towel and let it rise in a warm, draft-free spot for 2 hours or until doubled in size. This slow rise develops flavor and ensures a light texture.

Step 7: Shape the Loaves

After the initial rise, punch down the dough to release any air. Let it rest for 10 minutes. Divide the dough into 12 equal portions (a kitchen scale helps here). Roll each portion into a ball.

Grease four medium loaf pans (around 9×5 inches). Place three dough balls into each prepared pan.

Step 8: Final Proof

Cover the pans with a clean towel and let them rise again for 2 to 3 hours. This is a crucial stage—don’t rush it. The dough should rise about 2 inches above the pan rims. Molasses bread takes longer to proof than white bread due to the heavier ingredients.

Baking the Bread

Preheat your oven to 350°F (175°C). Bake the loaves for 40 to 50 minutes. You’ll know they’re done when the tops are deep golden brown and the bottoms sound hollow when tapped.

Immediately transfer the baked loaves to a wire rack to cool. For an extra soft top crust, brush with melted butter while they’re still warm.

Storage & Freezing Tips

These loaves freeze exceptionally well. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, thaw at room temperature and reheat slices in a toaster.

Serving Ideas

• Toasted with butter or jam

• Used for French toast

• Served with tea or coffee

• As a base for bread pudding

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in equal amounts. You can skip the proofing step, but for best texture, stick to the original method.

Why is my dough not rising?
Ensure your yeast is active and that your kitchen is warm enough (ideally around 75°F). Also, molasses slows down yeast activity—be patient.

Can I make this recipe without raisins?
Yes! If you prefer plain molasses bread, omit the raisins. You can also replace them with chopped dates or dried cranberries for variation.

How do I prevent sticky dough?
Add flour gradually and only as much as needed. The dough should be soft, slightly tacky, but not sticking to your hands or bowl.

How long does this bread last?
It keeps fresh for about 4–5 days at room temperature in an airtight container. For longer storage, freeze as directed.

Pro Tips for Perfect Homemade Molasses Bread

• Always proof the yeast to make sure it’s active.

• Use room temperature ingredients for better rising.

• Don’t rush the proofing process—molasses-rich dough takes longer.

• Brushing the top with butter after baking keeps it soft and adds shine.

• Use a thermometer—the internal temperature should be around 190–200°F when baked.

Final Thoughts

This traditional Newfoundland molasses raisin bread recipe brings the warmth of the East Coast to your kitchen. Its hearty texture, rich molasses flavor, and bursts of sweet raisins make it a beloved homemade treat. Whether you’re reviving a family tradition or discovering it for the first time, this molasses bread is sure to become a treasured favorite in your recipe box.

Sweet Molasses Raisin Bread

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes (plus rising time)

Ingredients

• 1 cup lukewarm water

• 2 tablespoons white sugar

• 2 envelopes (8 grams each) dry yeast (or 4 tsp total)

• 1 teaspoon salt

• 8 cups all-purpose flour (approximate)

• 1½ cups lukewarm milk

• 1 cup molasses

• ¾ cup melted butter

• 2 beaten eggs

• 3 cups raisins

Instructions

1. In a bowl, dissolve sugar in lukewarm water. Sprinkle yeast over the top and let sit for 10 minutes.

2. In a large bowl or stand mixer, mix 3 cups flour and salt. Add yeast mixture, milk, butter, eggs, and molasses. Stir until smooth.

3. Gradually add remaining flour until a soft dough forms. Add raisins and knead for 5–10 minutes.

4. Place dough in a greased bowl, cover with a damp towel, and let rise for 2 hours.

5. Punch down the dough and let rest for 10 minutes. Divide into 12 balls.

6. Grease four loaf pans and place 3 balls in each. Let rise 2–3 hours until dough is 2 inches above the rim.

7. Bake at 350°F for 40–50 minutes until golden brown. Cool on wire racks. Brush with melted butter if desired.