Name: Shoofly Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups flour; 1 cup packed brown sugar; 1/8 teaspoon salt; 1/2 teaspoon cinnamon; 1 teaspoon baking soda; 1/2 cup unsalted butter, cold; 1/2 cup molasses; 1 cup boiling water

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Introduction

Shoofly Bread is a moist, molasses-flavored quick bread with a delightful crumb topping. This traditional Pennsylvania Dutch treat combines warm spices and a rich sweetness that’s perfect for breakfast or a comforting snack.

Two thick slices of dark brown cake with a coarse crumb texture and a light beige crumb topping sit on crinkled parchment paper over a white marbled surface; the slices are positioned side by side with crumbs scattered around them and to the left is a small part of a white plate with another piece of cake visible, while in the background two cinnamon sticks lie near the partially seen uncut cake with the same crumb topping and dark brown inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, cold
2 1/2 cups flour
1 cup packed brown sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup molasses
1 cup boiling water

Instructions

Step 1: Preheat the oven to 350°F (175°C) and spray a 9×5 inch loaf pan with baking spray.
Step 2: Cut the cold butter into small chunks. In a large bowl, combine the flour, brown sugar, salt, and cinnamon.
Step 3: Use a pastry cutter to blend the butter into the dry ingredients until the mixture resembles small crumbles.
Step 4: Remove ½ cup of the crumble mixture and set it aside in a small bowl; this will be the topping.
Step 5: Add the baking soda to the remaining crumb mixture in the large bowl and stir to combine.
Step 6: In a separate bowl, stir the molasses into the boiling water until fully dissolved.
Step 7: Pour the molasses mixture into the large bowl with the dry ingredients and stir thoroughly until fully combined.
Step 8: Pour the batter into the prepared loaf pan and evenly sprinkle the reserved crumble topping over it.
Step 9: Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Tips & Variations

For a richer flavor, try substituting half the brown sugar topping with chopped nuts such as pecans or walnuts.
You can add a pinch of ground cloves or ginger for an extra warm spice note.
Use unsulphured molasses for the best flavor and color in your bread.
Let the bread cool completely before slicing to ensure clean cuts and a better texture.

Storage

Store shoofly bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices gently in a toaster or microwave before serving for the freshest taste.

How to Serve

The image shows a close-up of a thick, tall slice of crumb cake with two visible layers. The bottom layer is dark brown with a moist texture, and it is topped with a thick, light beige crumb topping that looks crumbly and coarse. The crumb layer covers most of the cake, creating a textured surface with uneven chunks. A woman's hand is lifting the top part of the crumb cake gently. The cake rests on a white marbled surface with some scattered crumbs and cinnamon sticks around. A jar with a yellow lid and label is slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is shoofly bread?

Shoofly bread is a molasses-flavored quick bread with a crumbly topping, originating from Pennsylvania Dutch cuisine. It has a moist texture and sweet, spiced flavor.

Can I use a different pan size?

It’s best to use a 9×5 inch loaf pan for even baking. Using a different size may affect baking time and texture, so adjust accordingly and check doneness with a toothpick.