Raisin Brown Bread

This old-fashioned raisin brown bread gets its deep, malty sweetness from molasses and its tender crumb from buttermilk. No yeast, no kneading, no rise time. Just stir everything together, fold in the raisins, and bake.

The whole wheat flour gives the loaf a nutty, rustic character, while the baking soda and buttermilk react to create lift without any waiting around. Beat the batter until smooth but don’t overwork it past that point, or the bread turns tough.

Traditionally served alongside baked beans, this is a New England staple that deserves a spot in your regular rotation. Slice it thick, spread on some butter, and let the warm molasses flavor do the talking.

Kitchen Tips

• No buttermilk? Add 2 tablespoons of white vinegar or lemon juice to regular milk, let it sit 5 minutes, and you’ve got a solid substitute.
• The loaf is done when a toothpick inserted in the center comes out clean. If the top browns too fast, tent it with foil for the last 15 minutes.
• Let the bread cool in the pan for 10 minutes before turning it out. Slicing too early leads to a gummy texture.

Variations

• Swap raisins for dried cranberries or chopped dates for a different sweetness.
• Add a teaspoon of cinnamon and a pinch of ground cloves for a spiced version.
• Stir in chopped walnuts for extra crunch and richness.