Molasses Bran Bread & Variations

A hearty, no-yeast quick bread made with whole wheat flour, bran, molasses, and buttermilk. Dark, dense, and earthy with plump raisins scattered throughout. No kneading, no rising, no fuss.

The chemistry here is simple: baking soda reacts with the acidic molasses and sour milk (or buttermilk) to create the rise. Dissolving the soda directly in the molasses first ensures it activates immediately and distributes evenly through the batter. The whole wheat flour and bran give this bread a sturdy, fiber-rich crumb that’s satisfying without being heavy.

Molasses does more than sweeten. It brings a dark, almost smoky depth and keeps the bread moist for days. Plumping the raisins in the microwave with a bit of water before adding them keeps them juicy instead of dry and chewy.

Chef Tips

• Fold the flour in gently. Overmixing develops gluten and makes quick breads tough.
• Line the loaf pan with wax paper or parchment for easy release. This bread can stick.
• Test at 40 minutes with a toothpick. Bran breads can look done on top while the center is still wet.
• Let the loaf cool in the pan for 10 minutes before turning out. Slicing too early crumbles it.

Variations

• Swap the bran for oatmeal for a milder, softer crumb.
• Add grated carrots for a molasses-carrot bread with a spiced cake quality.
• Use skim milk mixed with plain yogurt instead of buttermilk for a slightly tangier loaf.