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Pan de Molde (Ecuadorian Raisin Bread)

Makes 5 Loafs (9x5 inches)

Pan de Molde has been a staple in my family for over 50 years. This bread has become one of my Abuelita's most requested recipe among her closest friends and family. It's a delicious buttery raisin bread, that has the perfect mix of sweet and savory with a hint of vanilla.

I hope you enjoy this recipe with some Ecuadorian cafecito!


  • 5 tablespoons of active dry yeast

  • 5 cups of all-purpose flour

  • 3/4 cup of white or brown sugar (you can add more sugar if you want a sweeter bread)

  • 6 eggs

  • 2 sticks of salted soft butter

  • 1 tablespoon of salt

  • 1 cup of warm water

  • 2 tablespoons of vanilla extract

  • 1 cup of raisins

Dough Prep

  1. First, in a large mixing bowl, add in 1 cup of warm water and 5 tablespoons of yeast. Mix until completely combined and set aside.

  2. In a blender, add in the eggs, sugar, salt, vanilla extract + butter and blend until smooth.

  3. Next, going back to the large mixing bowl, add in the blender mixture to the yeast mixture & combine all together.

  4. Start adding in flour little by little while mixing in with the wet ingredients. My grandma does this part by hand, but you can use a mixer as well. The end result should be a sticky dough that slightly sticks to your fingers and isn't too dry.

  5. Lastly, add in the raisins and distribute evenly.

Baking Prep:

  1. Generously grease all of the baking pans with butter + add in the dough about 1/4 of the way full.

2. Let sit in a warm & dry place or use your oven to prove your dough. It should take about 30 mins to 1 hour to rise and should double in size.

Baking Directions:

  1. Once the bread has risen, bake at 350F for about 25 mins (might be a little more or less baking time depending on your oven, make sure to keep an eye on it!) The bread should be golden brown all around.

  2. Remove from the baking pan immediately and let cool for 15 mins before serving.


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