This quick molasses brown bread is loaded with wholesome goodness and only takes 10 minutes to prepare. It’s crusty on the outside and moist on the inside with a rich tantalizing nutty flavour.

A loaf of quick brown bread on a cutting board.


 

I love making homemade bread for my family. Whether it’s a simple quick bread or made with a bread machine, nothing beats the smell and taste of homemade bread.

A slice of quick brown bread with butter and jam on a red plate.

How to make quick brown bread:

(the ingredient amounts are listed in the printable recipe card further below)

Pictures of how to make quick brown bread.
  1. First, you toss all your dry ingredients together in a medium bowl. So your whole wheat flour, sunflower seeds, flax seeds, hemp seeds, baking powder, baking soda, and salt. Set aside.
  2. Then you whisk all your wet ingredients together in a large bowl. So your buttermilk, molasses, egg, and melted butter.
  3. Stir the flour mixture into the wet ingredients.
  4. Pour the batter into a greased 9×5″ pan. Sprinkle a handful of rolled oats on top and bake for about 1 hour.

Expert tip:

Before measuring your molasses, grease your measuring cup or spoon with oil, butter or non-stick cooking spray and the molasses will come out with ease. For this recipe, I measured my butter first, then using the same spoon, I measured my molasses.

What is molasses?

Molasses is made from the juice extracted from mature sugar cane. It is then clarified and evaporated to the consistency of a syrup, possessing a rich colour and a sweet-tart taste. The molasses is then fine-filtered and pasteurized, resulting in a pure, sweet product.

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An overhead view of a loaf of quick brown bread on a cutting board.

You can download the original recipe e-book here and view hundreds of other fabulous recipes using Crosby’s molasses here.

Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 2 reviews

Quick Molasses Brown Bread

Yield: 12 servings
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Author: Lily Ernst
Course: Breakfast, Snack
Method: Bake
This quick molasses brown bread is loaded with wholesome goodness and only takes 10 minutes to prepare. It’s crusty on the outside and moist on the inside with a rich tantalizing nutty flavour.
Print Leave a Review Pin Recipe

Ingredients

  • 2 cups (260g) whole wheat flour
  • 2 Tbsp roasted sunflower seeds
  • 2 Tbsp flax seeds
  • 2 Tbsp hemp seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 large egg
  • 2 cups (500ml) buttermilk, or sour milk*
  • 3 Tbsp Crosby’s Fancy Molasses
  • 1 & 1/2 Tbsp butter, melted
  • 2 Tbsp rolled oats

Instructions
 

  • Preheat oven to 400F and grease a 9×5″ loaf pan.
  • In a medium bowl, toss together the flour, sunflower seeds, flax seed and hemp seeds.
    2 cups (260g) whole wheat flour, 2 Tbsp roasted sunflower seeds, 2 Tbsp flax seeds, 2 Tbsp hemp seeds
  • Add in the baking powder, baking soda, and salt. Set aside.
    1 tsp baking powder, 1 tsp baking soda, 1 tsp salt
  • In a large bowl, whisk together the egg, buttermilk, molasses, and melted butter.
    1 large egg, 2 cups (500ml) buttermilk, 3 Tbsp Crosby’s Fancy Molasses, 1 & 1/2 Tbsp butter
  • Add in 1/4 of the flour mixture at a time, whisking in between to prevent lumps. The batter will be thin.
  • Pour into the prepared pan and sprinkle the rolled oats on top.
    2 Tbsp rolled oats
  • Bake for 50-60 minutes or until well browned and a toothpick inserted into the center comes out clean. Let cool in pan on a wire rack.

Notes

Leftovers can be stored in an airtight container or tightly wrapped in saran wrap for 2-3 days at room temperature or in the fridge for up to 5 days.
*To make sour milk, add 1 tsp of white vinegar to each cup of milk or replace 1/4 of milk with yogurt.
Calories: 168kcal, Carbohydrates: 23g, Protein: 6g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 394mg, Potassium: 236mg, Fiber: 3g, Sugar: 6g, Vitamin A: 144IU, Vitamin C: 0.03mg, Calcium: 96mg, Iron: 2mg
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