Hot Breakfast Bread
Warm, sweet breakfast bread with currants and cinnamon offers comforting flavors and a tender crumb, perfect for a cozy morning or brunch gathering.
Ingredients
Instructions
- Sift flour, baking powder, and salt together.
- Cream shortening; add sugar gradually and unbeaten egg.
- Beat well.
- Add dry ingredients alternately with milk to the creamed mixture.
- Pour into a greased oblong pan.
- Mix currants, cinnamon, and sugar together and sprinkle over the top.
- Bake at 375°F for 20 to 25 minutes.
- Break into pieces and serve warm with butter.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you don't have currants, raisins or dried cranberries can be a great substitute. Additionally, try adding chopped nuts or a splash of vanilla extract for extra depth. Be sure to sift the dry ingredients to ensure a light, fluffy texture. This recipe is similar to the Cornmeal-Blueberry Pancakes in its ease of preparation.
Serving Suggestions
Serve this delicious bread warm with a generous pat of butter on top for a comforting breakfast treat. It also pairs beautifully with a cup of coffee or tea. For a complete meal, consider serving alongside fresh fruit, yogurt, or even a side of scrambled eggs. Browse more American recipes for additional breakfast ideas.
Storage & Reheating
Store any leftover Hot Breakfast Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, simply place pieces in a toaster oven or microwave for a few seconds until warmed through, ensuring they remain soft.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Breakfast Bread contains roughly 487 calories, with 7g protein, 72g carbohydrates, and 20g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 625mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. To maintain moisture, you might want to add an extra tablespoon of milk or a bit more shortening.
What can I use instead of currants?
If you don't have currants, raisins are the best alternative due to their similar sweetness and texture. You could also use chopped dried apricots or cranberries for a different flavor profile.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just remember to bring it to room temperature before baking. This will help the bread rise evenly. Alternatively, you can bake it ahead and reheat it in the morning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).