Murphy Irish Bread
A hearty Irish bread packed with raisins, currants, and caraway seeds, offering a mildly sweet and aromatic flavor perfect for breakfast or tea-time snacking.
Ingredients
Instructions
- Mix flour, baking powder, baking soda, and salt in a large bowl.
- Cream margarine, sugar, egg, and buttermilk in a small bowl.
- Gradually add the wet ingredients to the dry ingredients to form a stiff batter.
- Fold in raisins, currants, and caraway seeds.
- Turn the batter into a greased cast-iron skillet.
- Bake at 325°F (163°C) for 1 1/4 hours.
- Test the bread with a toothpick for doneness.
- Remove from oven and turn out of the pan immediately.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. You can also use whole wheat flour for a heartier texture. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. Ensure the raisins and currants are plump by soaking them in warm water beforehand for about 15 minutes.
Serving Suggestions
This bread is delightful served warm with a pat of butter or a drizzle of honey. It pairs beautifully with tea or coffee for breakfast or brunch. For a heartier meal, enjoy it alongside a bowl of vegetable soup or a fresh salad. You can also use it as a base for a savory sandwich, adding your favorite fillings.
Storage & Reheating
Store leftover Murphy Irish 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 2 months. To reheat, wrap slices in foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Murphy Irish Bread contains roughly 660 calories, with 14g protein, 85g carbohydrates, and 31g fat. It is an excellent source of protein (28% of the Daily Value), iron (27% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1892mg 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 other dried fruits instead of raisins and currants?
Absolutely! Feel free to substitute with dried cranberries, chopped dried apricots, or even chopped nuts for added texture. Just keep the total amount of dried fruit to about 3 cups to maintain the right balance in the dough.
What can I do if my batter seems too dry?
If the batter feels too dry, gradually add more buttermilk, a tablespoon at a time, until you reach the desired consistency. The amount of buttermilk needed can vary based on the flour used and humidity levels, so adjust as needed.
Is there a gluten-free version of this recipe?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Additionally, make sure your baking powder and baking soda are gluten-free. The texture may differ slightly, but it will still be delicious and satisfying.
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).