37 Ratings
  • 5 Rating Star 23
  • 4 Rating Star 8
  • 3 Rating Star 5
  • 2 Rating Star 1

A sweet breakfast bread with raisins that tastes most excellent toasted.

Advertisement

Ingredients

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.

    Ads will not print with your recipe
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.

  • Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

322.72 calories; 5.12 g protein; 53.39 g carbohydrates; 10.74 g fat; 59.52 mg cholesterol; 124.28 mg sodium.Full Nutrition


Reviews (31)

Read All Reviews

Most helpful positive review

03/16/2004
This is absolutely delicious. I didn't have any sour cream or plain yogurt on hand so I used vanilla yogurt instead. The result may have been sweeter than intended but I think it's fantastic. The bread wound up sinking a bit in the middle but the taste far outshadowed the appearance. Thank you so much. I'll definitely be making this again!
(28)

Most helpful critical review

03/18/2011
Recipe looks very simple and from the reviews I have read looks yummy as well will try it today....St. Patrick's Day. Have been looking for an Irish sweet bread that is simple and doesn't have to rise thought the soda bread recipes I have found online were not sweet enough so will try this...wish me luck!
(4)
37 Ratings
  • 5 Rating Star 23
  • 4 Rating Star 8
  • 3 Rating Star 5
  • 2 Rating Star 1
03/16/2004
This is absolutely delicious. I didn't have any sour cream or plain yogurt on hand so I used vanilla yogurt instead. The result may have been sweeter than intended but I think it's fantastic. The bread wound up sinking a bit in the middle but the taste far outshadowed the appearance. Thank you so much. I'll definitely be making this again!
(28)
03/20/2007
I wanted a change from my old raisin bread recipe plus I had sour cream that I wanted to use up so I was delighted to find this recipe. All I got to say is "Wonderful!" This bread isn't like your typical bread though...it came out moist sort of like a cake but it is so good! I added in 1/2 cup extra raisins to the batter cause I love raisins. I only made this bread last night and half of it is gone already! (That's alot considering it's just me and my dad eating!) It's really good with a glass of cold vanilla milk. I'll definitely be using this recipe in the future.
(19)
03/04/2009
I was looking for a Irish soda bread recipe but saw this one and tried it first. I made it exactly as written except used lite sour cream. This bread is delicious and will be good toasted with a little butter on it. I think next time I will use less sugar maybe 3/4 cup instead of the whole cup. This is a must for anyone that loves warm bread right out of the oven and would be great with a cup of hot tea. Very tasty very moist.....5 stars Peggy Ann
(17)
02/25/2008
Very good. I had to substitute a couple of ingredients...did not have cream of tartar or sour cream and used baking powder and buttermilk instead. I also added a bit of vanilla extract. It turned out beautifully. This one's a keeper for us.
(14)
03/24/2010
Absolutely wonderful recipe! I made the following changes: 1) Used 1 1/4 C of dried mixed fruit bits (apples apricots plums cherries raisins) and chopped dates in place of just the raisins. 2) Added 1/2 C of toasted coarsely chopped almonds. 3) Added 1 teaspoon of cardamom and 1teaspoon of ground ginger. 4) Baked it for 65 minutes. Just after taking the bread out of the oven I loosened the bread from the pan and wrapped it in many layers of aluminum foil (in order to keep the moisture in). Tastes dense and cake-like and is even better the next day. Yummy! I am definitely going to make this many more times.
(8)
10/30/2005
This is so delicious!! I have made it many times and it always is a huge hit. My family cn't get eonough of this. It is nice and moist which makes it stand out from the rest. Thanks for such a great recipe.
(8)
03/21/2006
Very yummy. I used half the amount of butter and added some applesauce as a substitute also low-fat sour cream and part whole wheat flour. This came out with a very nice flavor and texture -- I was surprised that such basic ingredients combined to have so much flavor.
(7)
03/10/2008
Not being a fan of sour cream I was worried I would be able to taste it in the bread and the slice I had warm out of the oven did taste a little like sour cream. However the flavor actually improves a day or two after baking (stored in the refrigerator). Now I can't taste the sour cream at all--just delicious hearty bread! I will definitely make this again.
(6)
03/16/2009
I made this sweet bread just the way the recipe called for...I changed nothing! It was wonderful! I will be passing this recipe down to my grandchildren!
(5)