Hot Currant Breakfast Bread
A moist, flavorful breakfast bread with currants and a hint of cinnamon, perfect for a hearty start to the day or casual brunch gatherings.
Ingredients
Instructions
- Cream shortening, sugar, and unbeaten egg until well blended.
- Sift together the dry ingredients: flour, baking powder, and salt.
- Add the sifted dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
- Pour the batter into a greased loaf tin.
- Mix currants with cinnamon and sugar, then spread over the top of the batter.
- Optionally, fold some currants into the batter before baking.
- Bake in a moderate oven for 25 minutes or until done.
Tips & Substitutions
For a lighter texture, sift the flour twice before measuring. You can substitute butter or coconut oil for shortening, and for added flavor, try using dried cherries or raisins instead of currants. If you prefer a more pronounced spice profile, consider adding a pinch of nutmeg or cardamom to the batter. This bread can also be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
This Hot Currant Breakfast Bread is perfect for a cozy morning with coffee or tea. Serve it warm, optionally spread with butter or cream cheese. It pairs beautifully with a side of fresh fruit or yogurt for a complete breakfast. For a delightful dessert, enjoy it alongside a scoop of ice cream or as a base for a sweet trifle.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in a toaster or oven at 350°F for about 10 minutes, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Currant Breakfast Bread contains roughly 355 calories, with 5g protein, 58g carbohydrates, and 12g fat. It is an excellent source of vitamin C (63% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1180mg per serving (51% 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 other fruits instead of currants?
Absolutely! You can replace currants with raisins, dried cranberries, or chopped dried apricots, depending on your preference. Each fruit will bring a unique flavor to the bread, so feel free to experiment with different combinations.
What if I don't have shortening?
If you don't have shortening, you can easily substitute with an equal amount of unsalted butter or margarine. This will add a richer flavor to the bread. Just ensure that the butter is at room temperature for easy creaming with sugar and egg.
How can I make this recipe healthier?
To make this bread healthier, consider using whole wheat flour instead of all-purpose flour. You can also reduce the sugar by half and use unsweetened applesauce as a partial substitute for the shortening. This will keep the bread moist while lowering the calorie count.
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).