Irish Soda Bread(Low Cholesterol)
A hearty Irish soda bread with sweet raisins and a tender crumb, perfect for breakfast or tea. Suitable for those seeking a low-cholesterol, flavorful treat.
Ingredients
Instructions
- Sift dry ingredients together in a bowl.
- Add raisins to the dry mixture.
- Combine egg whites, buttermilk, and oil in a separate bowl.
- Add the wet ingredients to the dry mixture and mix well.
- Pour batter into a greased round iron frying pan.
- Bake in a 350°F oven for 1 hour.
- Cool for 10 minutes and then remove from the pan.
Tips & Substitutions
To enhance the flavor of your Irish Soda Bread, consider adding a teaspoon of vanilla extract or a pinch of cinnamon. If you don't have low-fat buttermilk, you can substitute with regular buttermilk or mix 1 cup of milk with 1 tablespoon of vinegar to create a buttermilk substitute. For a twist, try adding nuts or chocolate chips along with the raisins.
Serving Suggestions
Serve your Irish Soda Bread warm with a pat of butter or alongside a bowl of hearty vegetable soup for a comforting meal. It also pairs beautifully with Arnold'S Favorite Log Jams for a sweet touch at breakfast or brunch. Enjoy it sliced with tea or coffee for a delightful afternoon snack.
Storage & Reheating
Store any leftover Irish Soda Bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap the bread in foil and warm it in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Irish Soda Bread(Low Cholesterol) contains roughly 435 calories, with 13g protein, 35g carbohydrates, and 27g fat. It is an excellent source of vitamin A (46% of the Daily Value) and protein (26% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1735mg per serving (75% 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 some or all of the all-purpose flour, though it may change the texture slightly. If using entirely whole wheat flour, consider adding a bit more liquid to keep the bread moist.
Is it necessary to use egg whites in this recipe?
Egg whites help to provide structure to the bread while keeping it low in cholesterol. However, if you prefer, you can use a flaxseed egg or omit them altogether; the bread will still turn out delicious, though it may be slightly denser.
What can I substitute for raisins?
If you're not a fan of raisins, you can use dried cranberries, currants, or chopped dried apricots for a similar texture and sweetness. Alternatively, chocolate chips can be a fun twist for a sweeter version of this bread.
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).