Molasses Raisin Bread

The raisins are kneaded into this sweet, enriched dough to make a soft, comforting breakfast or teatime raisin bread.

This recipe can fill two loaf pans or one large round pan with a whole in the middle.

Plus it only has one rise so it’s pretty quick to make.


Butter syrup

  • 25 g plant-based butter (or 2 Tbsp)
  • 6 Tbsp molasses

Yeast mixture

  • 14 g active dry yeast (or 4 tsp)
  • 1 tsp honey
  • 50 mL hot water (or just under 1/4 cup)


  • 150 g whole wheat flour (or 1 cup)
  • 300 g white flour (or 2 cups)
  • 10 g salt (or 2 tsp)
  • 225 g raisins (or 1 1/2 cups)
  • 200 mL water (or just under 1 cup)


Heat the plant-based butter and molasses together in a small pan to melt the butter and dissolve the sugar, then set aside to cool.

In a small non-metal bowl, mix the yeast, honey, and hot water. Let it sit for 5 minutes to let the yeast bloom, then add the flours, salt, raisins, molasses-butter sauce, and 200 mL water. Mix it all together with a wooden spoon and then knead it with your hands for a few minutes on a floured board.

Stretch or roll the dough into a long log, then place it in a parchment-lined or greased round pan with a ring in the middle, pressing the two ends of the log together to form a continuous ring. Let it rise in a warm place for 2 hours to double in size.

Bake at 375F for 25-30 minutes until a thermometer inserted into the loaf shows at least 190F, and the top starts to turn a deeper brown. Turn out to cool on a wire rack and enjoy a fresh slice with plant-based butter and honey. ❤️


Today I’m reminded of a beautiful saying by zen Buddhist monk Thich Nhat Hanh:

There is no way to love.

Love is the way.

There’s nothing to wait for, nothing that needs to change before we can love or be loved or find love.

Love is always inside us. If we sit and breathe into our hearts and tap into that endless source, then love will fill us up, flow out to the people around us, and guide our path forward.

I have it taped up on my wall by my desk as a daily reminder: Love is the way. ❤️

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Molasses Raisin Bread”

  1. maitricookswithlove Avatar

    My husband’s favorite bread! 🙂

  2. maitricookswithlove Avatar

    Instagram comment from @tahminazkitchen: wow this is such a nice shot, spot on! 😍😍👏👏

    1. maitricookswithlove Avatar

      @tahminazkitchen Thanks Tahmina! ❤️🤗🙏

  3. maitricookswithlove Avatar

    Facebook comment from Virginie: Yummy!

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