Nova Scotia Molasses Brown Bread – A Traditional East Coast Favorite
Old-Fashioned, Moist, and Rich with Flavor
Nova Scotia molasses brown bread is a staple of Maritime kitchens — a dense, hearty loaf made with whole wheat flour, tangy sour milk, and the deep, rich flavor of fancy molasses. This rustic bread has roots in Acadian and East Coast traditions, where it’s served alongside baked beans, stews, or simply slathered with butter.
Unlike fluffy sandwich bread, this brown bread is meant to be moist, chewy, and slightly sweet, with a dark crust and a tender interior. It’s a perfect make-ahead loaf for cozy winter meals or Sunday brunch spreads.
Hearty Nova Scotia Molasses Brown Bread
Ingredients
Method
- In a medium mixing bowl, stir the baking soda into the boiling water until completely dissolved. Add the fancy molasses and sour milk (or milk and vinegar mixture), and stir to combine. Let the mixture cool slightly so it doesn’t affect the flour when mixed.
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Gradually pour the wet ingredients into the dry, stirring just until a thick, sticky batter forms. This is not a dough you knead — the texture should be more like a quick bread batter.
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan well. Pour in the batter and smooth the top with a spatula.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top feels firm. Let the bread cool slightly in the pan before turning it out onto a wire rack to cool completely.
Ingredients (Makes 1 Loaf)
- 1 cup boiling water
- 1 teaspoon baking soda
- ½ cup fancy molasses
- 1 cup sour milk (or 1 cup milk + 1 tablespoon vinegar)
- 2½ cups whole wheat flour
- ½ cup all-purpose flour
- ½ teaspoon salt
Step-by-Step Instructions
1. Prepare the Wet Base
In a medium mixing bowl, stir the baking soda into the boiling water until completely dissolved. Add the fancymolassesand sour milk (or milk and vinegar mixture), and stir to combine. Let the mixture cool slightly so it doesn’t affect the flour when mixed.
2. Mix the Dough
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Gradually pour the wet ingredients into the dry, stirring just until a thick, sticky batter forms. This is not a dough you knead — the texture should be more like a quick bread batter.
3. Bake the Bread
Preheat your oven to 350°F (175°C). Grease a standard loaf pan well. Pour in the batter and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top feels firm. Let the bread cool slightly in the pan before turning it out onto a wire rack to cool completely.
Pro Tips for Perfect Brown Bread
- This is a dense, moist loaf — not fluffy like white bread. Don’t expect it to rise dramatically.
- Use fancy molasses (not blackstrap), which has a milder, sweeter flavor.
- For sour milk, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5–10 minutes.
- If you want a more rustic look, dust the top of the batter with a little extra flour before baking.
How to Serve It
- Classic: Serve warm with butter and baked beans for a traditional Nova Scotia meal.
- Savory: Try it toasted with cream cheese and smoked salmon.
- Sweet: Delicious with apple butter, honey, or preserves.
- Brunch: Pairs well with poached eggs, grilled tomatoes, and bacon.
Frequently Asked Questions
Can I make this bread without whole wheat flour?
Yes, but it will change the texture. You can substitute all-purpose flour, but the bread will be lighter and less hearty.
What’s the best molasses for this recipe?
Use fancy molasses, not blackstrap. Fancy molasses is smoother and less bitter, making it ideal for baking.
Does this bread freeze well?
Yes. Once cooled, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature or reheat slices in a toaster.
Can I add anything to the batter?
Chopped walnuts, raisins, or a pinch of cinnamon can add interest, but traditional recipes are kept simple.
Have you tried making Nova Scotia molasses brown bread?
Let us know how it turned out in the comments below! We’d love to hear how you serve it — whether with beans, salmon, or something sweet.
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Hearty Nova Scotia Molasses Brown Bread
Ingredients
Method
- In a medium mixing bowl, stir the baking soda into the boiling water until completely dissolved. Add the fancy molasses and sour milk (or milk and vinegar mixture), and stir to combine. Let the mixture cool slightly so it doesn’t affect the flour when mixed.
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Gradually pour the wet ingredients into the dry, stirring just until a thick, sticky batter forms. This is not a dough you knead — the texture should be more like a quick bread batter.
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan well. Pour in the batter and smooth the top with a spatula.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top feels firm. Let the bread cool slightly in the pan before turning it out onto a wire rack to cool completely.
Other Articles
This is not traditional Nova Scotia Brown Bread this is.
Author: Crosby Molasses
Prep Time: 1 hour 45 minutes Cook Time: 45 minutes Total Time: 2 hours 30 minutes Yield: 2 loaves
Ingredients
2 cups boiling water
2 Tbsp butter
2 tsp. salt
1 cup rolled oats
2 Tbsp dry yeast
1 cup warm water
2 tsp sugar
2/3 cup Crosby’s Fancy Molasses
6 cups flour
Cook Mode Prevent your screen from going dark
Instructions
In a large bowl combine butter, salt, and rolled oats.
Pour the 2 cups of boiling water over the rolled oats mixture. Cool to lukewarm.
In a small bowl combine 1 cup of warm water and sugar. Stir in yeast then add to the cooled oat mixture.
Mix in molasses.
Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.)
Divide dough in half, shape into loaves, and place in two greased loaf pans.
Cover with a clean dishtowel and let rise until doubled in bulk (about 1.5 hours, but really depends on how warm your kitchen is).
Bake at 350 F for 45 minutes to an hour, until loaves sound hollow when tapped.
Remove from pans to cool.