Irish Fruit Bread
Irish Fruit Bread is a moist, flavorful quick bread infused with raisins, currants, cherries, and aromatic caraway seeds, perfect for breakfast or tea-time enjoyment.
Ingredients
Instructions
- Combine margarine, egg, sugar, and salt in a bowl.
- Mix well with a spoon and add orange juice.
- Add caraway seed, seedless raisins, currants, maraschino cherries, all-purpose flour, and baking powder.
- Add buttermilk and stir well.
- The mixture will be fairly thick.
- Spread the batter in a square baking dish.
- Bake at 325°F (163°C) for 1 hour.
Tips & Substitutions
To enhance the flavor of this Irish Fruit Bread, consider adding a teaspoon of cinnamon or nutmeg. If you don't have caraway seeds, fennel seeds or anise seeds can be great substitutes. For a richer taste, try using brown sugar instead of granulated sugar. Ensure your ingredients are at room temperature for better mixing and a fluffier texture.
Serving Suggestions
Irish Fruit Bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee. For a festive touch, serve it alongside a fruit salad or as part of a breakfast spread with dishes like Turnip Greens And Red Potatoes. It can also be enjoyed as a sweet snack throughout the day.
Storage & Reheating
Store any leftover Irish Fruit Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in a toaster oven or microwave, ensuring it remains moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Irish Fruit Bread contains roughly 647 calories, with 11g protein, 139g carbohydrates, and 9g fat. It is an excellent source of vitamin C (110% of the Daily Value), dietary fiber (38% of the Daily Value), and potassium (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1876mg per serving (82% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a denser texture and added nutrients. However, you may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
Is it possible to make this recipe vegan?
Absolutely! You can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a dairy-free butter alternative along with plant-based milk instead of buttermilk.
What can I do if my batter is too thick?
If your batter is too thick, you can gradually add a bit more buttermilk until you reach a more manageable consistency. Be careful not to add too much, as this can affect the bread's texture.
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).