Sour Cream Irish Bread
A moist, sweet Irish bread with raisins and a tender crumb, flavored with sour cream and aromatic spices, perfect for breakfast or teatime treats.
Ingredients
Instructions
- Sift dry ingredients together in a large bowl.
- Add sour cream and mix well.
- Add well-beaten eggs and mix thoroughly.
- Fold in raisins.
- Grease and flour a baking pan.
- Pour batter into the prepared pan.
- Pour melted butter evenly over the batter.
- Bake at 350°F for 1 hour.
- Test the center for doneness.
- If necessary, bake for up to 1 1/2 hours until done.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have sour cream, Greek yogurt can be a suitable substitute. Ensure your butter is melted but not too hot to avoid curdling the eggs when added. For added texture, try incorporating chopped nuts or using a mix of dried fruits instead of just raisins.
Serving Suggestions
This Sour Cream Irish Bread is delicious on its own, but you can elevate it by serving it with a spread of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or brunch. Consider serving it alongside a light fruit soup for a refreshing contrast. For festive occasions, it can also complement a slice of Christmas Cake(Julekake).
Storage & Reheating
Once cooled, store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can freeze slices, wrapped tightly in plastic wrap and then in aluminum foil, for up to three months. To reheat, thaw at room temperature and warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Irish Bread contains roughly 546 calories, with 11g protein, 95g carbohydrates, and 13g fat. It is an excellent source of potassium (96% of the Daily Value), vitamin C (24% of the Daily Value), and iron (23% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2022mg per serving (88% 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 the texture may be denser. Consider using half whole wheat and half all-purpose to maintain some lightness while increasing the fiber content.
Is it necessary to use cream of tartar?
Cream of tartar helps stabilize the egg mixture and gives the bread a lighter texture. While you can omit it, you might want to add an additional 1/4 teaspoon of baking soda to ensure proper leavening.
Can I make this bread without eggs?
Yes, you can replace the eggs with a flaxseed meal or chia seed mixture for a vegan option. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water per egg, and let it sit until it thickens before adding it to the batter.
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).