J.F.K. Irish Bread
A hearty Irish bread filled with raisins, featuring a tender crumb and subtle sweetness. Perfect for breakfast, snack, or with tea, appealing to bread lovers and those craving a sweet treat.
Ingredients
Instructions
- Mix flour, salt, and baking powder in a bowl.
- Cut in butter or margarine until the mixture resembles coarse crumbs.
- Stir in sugar and raisins.
- Combine milk and eggs; beat with a hand beater until well mixed.
- Add the milk and egg mixture to the flour mixture and stir well until combined.
- Pour the batter into a greased and floured loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider incorporating a teaspoon of vanilla extract or a dash of cinnamon into the batter. If you don’t have raisins, dried cranberries or currants can be excellent substitutes. Ensure your butter is softened for easier mixing, and if you prefer a richer taste, you can replace half the milk with sour cream.
Serving Suggestions
This Irish bread is delightful on its own, but you can enhance the experience by serving it with a pat of butter or a drizzle of honey. It pairs beautifully with French Scrambled Eggs for a hearty breakfast. Consider enjoying it with a cup of tea or coffee, making it a perfect afternoon snack.
Storage & Reheating
Store leftover J.F.K. Irish Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm individual pieces in a toaster or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of J.F.K. Irish Bread contains roughly 671 calories, with 6g protein, 85g carbohydrates, and 36g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1293mg per serving (56% 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 it may result in a denser texture. To maintain moisture, you might want to add an extra tablespoon of milk or reduce the flour slightly.
How can I make this recipe gluten-free?
To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Check that all other ingredients, particularly baking powder, are certified gluten-free to ensure safety.
What can I use instead of raisins?
If you're not a fan of raisins, you can easily swap them for chocolate chips, chopped nuts, or dried apricots. Each option will give a unique twist to the bread while keeping it delicious.
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).