Treacle Bread So Good Even Queen Victoria Might’ve Asked for Seconds

Treacle bread was the kind of treat your great-great-grandma might’ve made when guests came by unexpectedly. No yeast, no fuss—just mix, bake, and serve.

It’s dark, sticky, slightly sweet, and oddly comforting. Perfect with butter and a hot cup of tea.

History

This humble bread came from working-class Victorian kitchens. People didn’t always have yeast or time to wait for bread to rise. Treacle bread was a fast fix, using baking soda instead of yeast.

Black treacle (or molasses) gave it a rich color and deep flavor. It was common across Ireland, England, and parts of Scotland. In many homes, it doubled as dessert or tea bread, sometimes spread with jam or served plain.

Equipment

• Mixing bowl (I love this mixing bowl set)
• Measuring cups and spoons
• Wooden spoon (Love environmet & style? Get this bamboo spoon set) or spatula
• Loaf tin (standard 8×4 or 9×5 inch)
• Oven

Ingredients

• 2 cups plain flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground ginger (optional)
• ¾ cup whole milk (or buttermilk)
• ½ cup black treacle or molasses
• 1 tbsp brown sugar (optional for sweetness)

Instructions

1. Preheat the Oven

Set your oven to 180°C / 350°F. Lightly grease your loaf tin or line it with parchment paper.

2. Mix the Dry Ingredients

In a bowl, add flour, baking soda, salt, and ginger. Stir them together so they’re evenly mixed.

3. Warm the Treacle

Pour your treacle into a small bowl and microwave it for about 10 seconds. This makes it easier to mix. If you don’t have a microwave, warm it slightly over a pot of hot water.

4. Combine Wet Ingredients

Add the warm treacle, milk, and sugar (if using) to the dry mix. Stir gently until everything is combined. Don’t overmix—just enough to make a thick batter.

5. Pour and Smooth

Spoon the batter into your loaf tin. Use the back of a spoon to level the top.

6. Bake

Place in the oven and bake for 30 to 35 minutes. A skewer inserted in the center should come out clean.

7. Cool and Slice

Let it rest in the tin for 10 minutes, then transfer to a wire rack. Slice when fully cooled—or eat warm if you can’t wait.

Special Notes

• Don’t swap treacle with golden syrup—it’s not the same flavor.
• Buttermilk gives a better rise and richer taste than regular milk.
• This bread pairs great with sharp cheese or salted butter.
• Keeps well in an airtight container for up to 3 days.

Nutrition

Nutrient	Per Slice (approx.)
Calories	220
Carbs	42g
Protein	4g
Fat	3g
Sugar	15g
Fiber	1g