Peggy Boland'S Irish Raisin Bread
A hearty Irish raisin bread with sweet raisins and optional caraway seed, perfect for breakfast or teatime, offering warm, comforting flavors and a tender crumb.
Ingredients
Instructions
- Sift all dry ingredients together.
- Cut the softened butter into the flour mixture.
- Stir in the raisins and optional caraway seed.
- Combine the beaten eggs with buttermilk and mix until a nice dough forms.
- Knead the dough for 2 minutes.
- Shape the dough into a round loaf.
- Place into a lightly greased and floured 9-inch round skillet.
- Cut a deep cross on top of the loaf.
- Bake at 350°F for 50 minutes.
- Brush the loaf with milk when done.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. Kneading the dough just until combined will yield a softer texture. If you like a hint of spice, consider adding a teaspoon of cinnamon to the dry ingredients.
Serving Suggestions
Serve slices of warm Irish Raisin Bread with a pat of butter or a smear of cream cheese for a delightful breakfast or snack. It pairs beautifully with a cup of tea or coffee. For a heartier meal, consider serving it alongside a Winter Salad (Vintersalat) for a balanced plate. This bread also makes a wonderful base for French Apple Bread Pudding.
Storage & Reheating
Store any leftover Irish Raisin Bread in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze it in a resealable bag, where it will last for up to three months. To reheat, simply toast slices or warm in the oven at low heat until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peggy Boland'S Irish Raisin Bread contains roughly 2366 calories, with 54g protein, 498g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (197% of the Daily Value), iron (150% of the Daily Value), and calcium (137% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 different dried fruits instead of raisins?
Absolutely! You can experiment with dried cranberries, currants, or chopped dried apricots for a different flavor profile. Just be sure to maintain the same quantity to keep the texture consistent.
What can I do if my dough is too dry?
If your dough seems dry, add an additional splash of buttermilk, one tablespoon at a time, until the dough reaches the right consistency. It should be slightly tacky but still manageable.
Is there a gluten-free option for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the structure of the 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).