Swedish Raisin Bread
Swedish Raisin Bread is a sweet, fragrant loaf infused with raisins and subtle spices, perfect for breakfast or teatime, appealing to bread lovers and those with a sweet tooth.
Ingredients
Instructions
- Heat the milk and add the butter to warm them together.
- Beat the eggs and sugar until well combined.
- Add salt, cardamom, and raisins to the mixture.
- Pour in the warm milk mixture and add the dissolved yeast.
- Gradually add enough flour to knead into a soft dough.
- Set the dough aside to rise until doubled in size.
- Shape the dough into loaves and bake at 350°F (175°C) for 45 to 60 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the egg and sugar mixture. If you prefer a lighter dough, substitute half of the butter with applesauce. Ensure the milk is warm but not hot to avoid killing the yeast. Knead until smooth and slightly tacky for the best texture. For an aromatic touch, you can also include a pinch of nutmeg along with the cardamom.
Serving Suggestions
Serve this delightful bread warm, with a pat of butter or a spread of cream cheese for added richness. It pairs beautifully with a cup of coffee or tea, making it perfect for breakfast or an afternoon snack. For a festive touch, consider serving it alongside Pepparkakor Cookies during the holiday season.
Storage & Reheating
Store any leftover Swedish Raisin Bread in an airtight container or wrapped in plastic wrap at room temperature for up to three days. For longer storage, freeze slices individually and place them in a resealable bag. To reheat, pop slices in the toaster or warm them in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Raisin Bread contains roughly 1271 calories, with 13g protein, 199g carbohydrates, and 55g fat. It is an excellent source of vitamin C (99% of the Daily Value), dietary fiber (57% of the Daily Value), and potassium (38% of the Daily Value). Note that it is relatively high in sodium, at 698mg per serving (30% 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 active dry yeast instead of cake yeast?
Yes, you can substitute active dry yeast for cake yeast. Use about 2 1/4 teaspoons of active dry yeast, and dissolve it in the warm milk before combining it with the other ingredients. Allow it to bubble for about 5-10 minutes to ensure it's active.
What can I use instead of raisins?
If you don't have raisins on hand, you can substitute with dried cranberries, currants, or chopped dried apricots for a different flavor profile. Each alternative will bring a unique sweetness and texture to the bread.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also use a toothpick inserted into the center; it should come out clean. Baking times may vary, so keep an eye on it during the last few minutes.
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).