If baking the bread, preheat the oven to 325°F; no need to preheat the oven if you choose to steam the bread on the stovetop.

Generously butter an 8 1/2" x 4 1/2" loaf pan or a 10-cup Bundt pan or even four 15-ounce cans

To make the bread:

‍In a medium-size bowl, whisk together all the dry ingredients and then mix in the raisins

In a separate small bowl, whisk together the buttermilk and molasses until smooth.

Add the wet ingredients to the dry ingredients and mix until just combined; there's no need to beat the batter.

Spoon the batter into your chosen pan or cans, and cover with buttered aluminum foil, fastening the foil tight to the edges of the pan (so the bread will steam a bit), but ballooning it in the center, so the bread has room to expand without hitting the foil.

‍To steam the bread (as is the traditional method):

‍Secure the foil cover with a rubber band. Place a steamer insert (or some crumpled aluminum foil) in the bottom of a deep stock pot; you want to shield your Bundt or loaf pan from resting on the bottom of the pot. Place the pan into the pot, atop the insert or foil. The pot should be deep enough so its lid can cover the pan with a bit of room to spare.

Fill the pot with boiling water 1/2 of the way up the pan or cans. Bring the water back to a boil, then reduce heat to low, cover the pot tightly and gently simmer. Steam for about 1.5 to 2 hours, adding water if necessary. Note that if you are using cans, which are smaller, it will only take 35 to 40 minutes. The bread is done when the baked batter is pulling away slightly from the edges, a toothpick or wooden skewer inserted into the center comes out with moist crumbs or a thermometer inserted into the center registers approximately 200°F.

Remove the bread from the pot or the oven, and let it cool in the pan for about 10 minutes before turning it out of the pan onto a rack to cool completely.

To bake in the oven:

‍Bake the bread in the preheated oven for 1 hour. Remove the foil (the middle of the loaf may be slightly sunken; that's OK), and bake for an additional 10 minutes. The bread is done when the bread is pulling away slightly from the edges, a skewer inserted into the center comes out with moist crumbs or a thermometer inserted into the center registers approximately 200°F. Let rest 10 minutes before removing from pan.

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Storage instructions:

‍Store leftover bread, well wrapped, in the refrigerator for up to five days; freeze for longer storage.

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