Moist Irish Cream Bread
This Moist Irish Cream Bread is a delightful reinvention of traditional Irish Soda Bread, creatively swapping out buttermilk for rich sour cream. This adaptation not only enhances the natural sweetness of the bread but also ensures a moist, tender crumb that is sure to please any palate. The recipe originates from the kitchen of Mary Moriarty, a talented home cook from Killarney, Ireland, who passed it down through generations. With optional additions of plump raisins and aromatic caraway seeds, this bread is perfect for enjoying on its own or as a complement to your favorite spreads. Enjoy a slice of history with every bite, and celebrate the culinary legacy of Ireland.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Flour
3 cups (Sifted)
Baking powder
2 1/2 teaspoons (Sifted with flour)
Ground cinnamon
1 dash (For mixing and sprinkling)
Sugar
1/2-3/4 cup (Granulated)
Butter or margarine
1/2 cup (Softened)
Salt
1/2 teaspoon (For mixing)
Large eggs
2 (Beaten)
Sour cream
1 cup (Room temperature)
Raisins
2 cups (Optional, folded into batter)
Caraway seed
1 tablespoon (Optional, folded into batter)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, dusting it lightly with flour.
2
In a large mixing bowl, sift together the flour, baking powder, ground cinnamon, and salt.
3
In a separate smaller bowl, cream together the butter or margarine and sugar until light and fluffy. Add the eggs one at a time, mixing until fully incorporated.
4
Blend in the sour cream to the butter mixture, ensuring it is smooth.
5
Gradually add the dry ingredients from the large bowl to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
6
If desired, fold in the raisins and caraway seeds until evenly distributed throughout the batter.
7
Pour the sticky batter into the prepared cake pan, shaping it into a round loaf using a spatula.
8
If you like, sprinkle the top with additional ground cinnamon or sugar for a sweet finish.
9
Using a sharp knife, gently slice an 'X' shape on the top of the loaf to help it rise evenly during baking.
10
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
11
Allow the bread to cool slightly in the pan before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Moist Irish Cream Bread?
It is a reinvention of traditional Irish Soda Bread that uses rich sour cream instead of buttermilk for a moister, tender crumb.
Who is the original creator of this bread recipe?
The recipe originates from the kitchen of Mary Moriarty, a talented home cook from Killarney, Ireland.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
What type of baking pan is recommended?
A 9-inch round cake pan is recommended for this bread.
How should I prepare the cake pan?
Grease the pan and then dust it lightly with flour before adding the batter.
Which dry ingredients should be sifted together?
You should sift together the flour, baking powder, ground cinnamon, and salt.
How much flour is required for this recipe?
The recipe calls for 3 cups of sifted flour.
Can I use margarine instead of butter?
Yes, you can use either 1/2 cup of softened butter or 1/2 cup of margarine.
How much sugar should I add?
The recipe suggests using between 1/2 and 3/4 cup of granulated sugar.
What is the secret to making this bread moist?
Swapping traditional buttermilk for 1 cup of room temperature sour cream ensures a moist and tender texture.
How should I add the eggs to the mixture?
Add the two beaten eggs one at a time, mixing until each is fully incorporated into the creamed butter and sugar.
How do I combine the dry and wet ingredients?
Gradually add the sifted dry ingredients to the wet mixture, stirring gently until just combined while being careful not to overmix.
What are the optional mix-ins for this recipe?
You can optionally fold in 2 cups of raisins and 1 tablespoon of caraway seeds.
What is the texture of the batter?
The batter is described as sticky and should be shaped into a round loaf using a spatula once it is in the pan.
Can I add a topping to the bread?
Yes, you can sprinkle the top with additional ground cinnamon or sugar for a sweet finish before baking.
Why do I need to slice an 'X' on top of the loaf?
Slicing an 'X' shape on top with a sharp knife helps the bread rise evenly while it bakes.
How long does the Moist Irish Cream Bread need to bake?
Bake the bread for 50 to 55 minutes.
How can I tell if the bread is finished baking?
Insert a toothpick into the center; if it comes out clean, the bread is done.
What is the cooling process for this bread?
Allow it to cool slightly in the pan, then transfer it to a wire rack to cool completely.
Is this a traditional Irish Soda Bread recipe?
It is an adaptation of a traditional recipe that substitutes sour cream for buttermilk.
How should I serve the bread?
It can be sliced and served either warm or at room temperature, plain or with spreads.
What is the measurement for the caraway seeds?
The recipe calls for 1 tablespoon of caraway seeds.
What kind of cinnamon is used?
Ground cinnamon is used both in the batter and optionally as a topping.
How much baking powder is needed?
The recipe requires 2 1/2 teaspoons of baking powder.
Should the sour cream be cold?
The recipe recommends using room temperature sour cream for better blending.
How many ingredients are in this recipe?
There are 10 ingredients total, including the optional raisins and caraway seeds.
Where did Mary Moriarty live?
Mary Moriarty was a home cook from Killarney, Ireland.
What are some of the tags for this recipe?
Tags include Irish bread, quick bread, sour cream bread, and moist bread.
Is this bread considered a quick bread?
Yes, it is categorized as a quick bread.
Does the recipe contain salt?
Yes, 1/2 teaspoon of salt is included in the dry ingredient mix.