This traditional Irish Sweet Bread is a comforting, dense loaf that bridges the gap between cake and quick bread. Enriched with molasses, shortening, and a whole egg, it offers a deep, caramel-like sweetness balanced by the tartness of sour milk or buttermilk. The batter is generously loaded with chopped raisins and currants, providing bursts of juicy flavor in every bite. With a soft, tender crumb and a rich aroma, it’s an ideal treat for holiday mornings, afternoon tea, or as a nostalgic gift. It keeps well for several days, making it a convenient staple for busy households.
Irish Sweet Bread
Description
This traditional Irish Sweet Bread is a comforting, dense loaf that bridges the gap between cake and quick bread. Enriched with molasses, shortening, and a whole egg, it offers a deep, caramel-like sweetness balanced by the tartness of sour milk or buttermilk. The batter is generously loaded with chopped raisins and currants, providing bursts of juicy flavor in every bite. With a soft, tender crumb and a rich aroma, it&# 226;ÂÂs an ideal treat for holiday mornings, afternoon tea, or as a nostalgic gift. It keeps well for several days, making it a convenient staple for busy households.Ingredients
Directions
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Preheat oven to 325ðF (165ðC).
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Sift together the flour, salt, and baking soda into a large bowl.
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In a separate mixing bowl, cream together the shortening and sugar until light and fluffy.
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Beat in the molasses and the unbeaten egg until well combined.
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Alternately add the dry ingredients and the sour milk (or buttermilk) to the wet mixture, mixing gently until just incorporated.
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Fold in the chopped raisins, currants, and chopped citron or candied lemon rind until evenly distributed.
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Pour the batter into two greased 8x4x2 1/2-inch loaf pans.
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Bake for 75 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the loaves to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2.5g13%
- Cholesterol 35mg12%
- Sodium 350mg15%
- Total Carbohydrate 42g15%
- Dietary Fiber 2g8%
- Sugars 22g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have sour milk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a measuring cup and filling it with milk up to the 1 1/2 cup mark. Let it stand for 5-10 minutes until it curdles.
To prevent the fruit from sinking to the bottom of the loaf, toss the raisins, currants, and citron in 1 tablespoon of the sifted flour before folding them into the batter.
This bread stores well wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 5 days. For longer storage, wrap securely and freeze for up to 3 months. Thaw at room temperature before slicing.
For a richer flavor, you can soak the dried fruits in warm water or rum for 30 minutes before adding them to the batter. Drain well before use.
