If you want a sturdy, old-fashioned quick bread mix you can keep on the shelf and turn into a loaf without dragging half the pantry onto the counter, this Brown Bread Mix gets it done. The dry mix combines whole wheat flour, chopped dates, raisins, baking soda, and salt in one jar, then finishes with buttermilk and molasses for a moist, lightly sweet loaf with real substance.
It is the kind of make-ahead pantry mix that earns its keep. Stir it together now, label it clearly, and when you need a loaf for chili night, baked beans, or a simple gift basket, you are already most of the way there.
Ingredients
One jar makes enough dry mix for 1 loaf.
- 2 cups whole wheat flour
- 1/2 cup flour
- 2 teaspoons baking soda
- 1 cup chopped dates
- 1 teaspoon salt
- 1 cup raisins
To bake the loaf, you will also need:
- 1 package Brown Bread Mix
- 2 cups buttermilk
- 1/2 cup molasses
How to Make the Mix
- Combine the whole wheat flour, flour, baking soda, chopped dates, salt, and raisins in a large bowl.
- Stir until the fruit is evenly distributed through the flour so you do not end up with one sad, date-heavy corner in the jar.
- Spoon the mixture into a clean, dry jar or other airtight container.
- Attach a label with the baking directions: add 2 cups buttermilk and 1/2 cup molasses, let stand 30 minutes, then bake in a greased loaf pan at 350°F for 45 to 50 minutes.
If you make a lot of homemade mixes, you might also like Homemade Bread Machine Mixes or this Irish Soda Bread Mix for another practical pantry staple.
How to Bake the Loaf
- Preheat the oven to 350°F and grease a standard loaf pan.
- In a large bowl, combine 1 package of Brown Bread Mix with the buttermilk and molasses.
- Let the batter stand at room temperature for 30 minutes.
- Pour the batter into the prepared loaf pan.
- Bake for 45 to 50 minutes, or until the loaf is set and a tester inserted in the center comes out clean.
- Cool in the pan briefly, then remove and finish cooling before slicing so the loaf does not crumble while still hot.
Helpful Tips
Mix the fruit through the flour well. Dates like to clump, and raisins are not much better behaved. Tossing them thoroughly with the flour helps keep the pieces separated and gives you a more even loaf.
Use a standard loaf pan, not an overfilled small pan. This batter includes a good amount of fruit and moisture, so giving it proper room helps it bake through instead of turning gummy in the center.
Do not skip the standing time. That 30-minute rest gives the flour and dried fruit time to hydrate, which helps the loaf bake up more evenly and slice better.
Bake until the center is truly done. Molasses darkens the loaf, so color is not a reliable signal here. Check the center instead of trusting your eyeballs. They mean well, but they are easily fooled by brown bread.
Easy Variations
Use powdered buttermilk in the mix. If you want a more shelf-stable gift jar, you can add powdered buttermilk to the dry ingredients and adjust the liquid when baking. Keep the label directions clear so nobody has to guess what changed.
Swap the dried fruit thoughtfully. Chopped dried figs or additional raisins can stand in for the dates if needed, but keep the total dried fruit amount the same so the batter texture stays balanced.
Make it part of a gift basket. This mix fits nicely into a pantry or holiday basket with soup, chili, or bean mixes. It also pairs well with Bread Machine Buttermilk Honey Bread Mix if you want to tuck in more than one homemade bread option.
Storage and Shelf Life
Dry mix: Store the jar in an airtight container in a cool, dry place for up to 3 months for best quality. That is a conservative estimate based on the shorter pantry life of whole wheat flour, which turns stale faster than white flour because of its natural oils. For longer storage, keep the sealed mix in the refrigerator or freezer.
Baked loaf: Once baked and fully cooled, wrap the bread well or store it in an airtight container at room temperature for about 2 days. For longer storage, freeze it for up to 2 to 3 months. The University of Illinois Extension freezer storage guide lists baked quick breads at 2 to 3 months in the freezer, which makes it a handy benchmark when you want to bake ahead without wasting a slice.
Serving Suggestions
Serve thick slices warm with butter, or pair the loaf with hearty meals that need a sturdy bread on the side. It goes especially well with chili, soups, and baked beans.
If you are building out a comfort-food dinner, this bread belongs right beside a bean pot, a bowl of stew, or anything with a little sauce to swipe up. Sweet, dark, and fruit-studded bread has no interest in being delicate, and frankly that is part of the charm.
💸 Budget101® Price Breakdown: Brown Bread Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Whole wheat flour |
$2.96 |
2 C. |
$0.31 |
|
Flour |
$2.96 |
1/2 C. |
$0.08 |
|
Baking soda |
$0.92 |
2 t. |
$0.02 |
|
Chopped dates |
$2.48 |
1 C. |
$1.64 |
|
Salt |
$0.62 |
1 t. |
$0.01 |
|
Raisins |
$2.98 |
1 C. |
$0.76 |
|
Buttermilk |
$2.38 |
2 C. |
$1.19 |
|
Molasses |
$3.24 |
1/2 C. |
$1.08 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$5.09 |
👨👩👧👦 Cost Per Serving |
$0.42 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Whole Wheat Flour, 5 lb
- All-Purpose Flour, 5 lb
- Baking Soda, 1 lb
- Chopped Dates, 8 oz
- Salt, 26 oz
- Raisins, 15 oz
- Brown Bread Mix, 16 oz
- Buttermilk, 32 fl oz
- Molasses, 12 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Brown Bread Mix
You can, but replace them with the same amount of another chopped dried fruit so the loaf keeps the right texture. Raisins, figs, or more chopped dates all work better than simply leaving the fruit out, because the dried fruit adds both sweetness and moisture once it bakes.
It gives the whole wheat flour and dried fruit time to absorb liquid, which helps the loaf bake more evenly and slice cleaner. If you rush it straight into the oven, the center can bake up a little heavier and the fruit may pull moisture unevenly from the batter.
Yes, in a pinch you can sour regular milk with acid, but real cultured buttermilk usually gives you a thicker batter and a little better tang. If you substitute, use the same 2 cups total so the loaf does not turn dry or overly dense.
Absolutely. Double the dry mix and divide the batter evenly between two greased loaf pans, then start checking near the lower end of the 45 to 50 minute bake time. Two separate pans bake more predictably than one oversized pan, which tends to leave you with a raw middle and a crusty edge.
The usual culprits are underbaking, too small a pan, or slicing while the loaf is still hot. Because molasses makes the crumb look darker than it really is, check doneness with a tester in the center instead of trusting color alone.
Toss them through the flour before you jar the mix, and break up any sticky pieces with your fingers first. A light coating of flour helps keep the fruit separate so it spreads through the loaf instead of sinking into one chewy lump.
This loaf shines next to hearty savory food. Try it with chili, baked beans, bean soup, or a thick stew, where the mild sweetness from the molasses balances salty, smoky, or spicy dishes really well.
Yes, and it freezes well once fully cooled. Wrap it tightly, then freeze for up to 2 to 3 months; if you want easier thawing, slice it first and separate the slices with parchment so you can pull out exactly what you need.
Give it a quick sniff before you use it. If the whole wheat flour smells bitter, stale, or paint-like, or if the fruit feels damp or stuck together, it is time to toss it and make a fresh batch.
You can, but start checking much sooner because smaller portions bake faster. Fill the cups about two-thirds full and watch them closely after roughly 18 to 22 minutes so you do not dry them out.
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🖨️ Print-Friendly Brown Bread Mix
Brown Bread Mix
Ingredients
- 2 cups whole wheat flour
- ½ cup flour
- 2 teaspoons baking soda
- 1 cup chopped dates
- 1 teaspoon salt
- 1 cup raisins
- 2 cups buttermilk
- ½ cup molasses
Equipment
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- In a large bowl, combine 1 package brown bread mix, 2 cups buttermilk, and 1/2 cup molasses.
- Let the batter stand at room temperature for 30 minutes.
- Pour the batter into the prepared loaf pan.
- Bake for 45 to 50 minutes.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Servings are estimated at 12 slices per loaf.
Prep time is estimated for measuring the dry mix and mixing the batter.
Store dry mix in an airtight container in a cool, dry place up to 3 months for best quality.
Store the baked loaf wrapped airtight at room temperature about 2 days, or freeze up to 2 to 3 months.
Yes using powder buttermilk is helpful but after a can of that powder buttermilk you have to put in the fridge so that would mean you have to put the mix in the fridge as well or add the powder buttermilk while mixing the ingredients to make the bread