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Sweet Irish Bread
SUBMITTED BY:
D Bagley
PHOTO BY:
chef Anel
"A sweet breakfast bread with raisins that tastes most excellent toasted."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
Original recipe yield 1 - 9x5 inch loaf
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup butter
1 cup white sugar
2 eggs, beaten
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1 pinch salt
1 cup sour cream
1 cup raisins
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.
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.
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REVIEWS
Reviewed on Mar. 16, 2004 by BIPPITYBOP
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BIPPITYBOP
Mar. 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!
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5 users found this review helpful
This is absolutely delicious. I didn't have any sour cream or plain yogurt on hand, so I used...
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Reviewed on Mar. 20, 2007 by
Roxanne J.R.
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Roxanne J.R.
Mar. 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.
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2 users found this review helpful
I wanted a change from my old raisin bread recipe, plus I had sour cream that I wanted to use...
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Reviewed on Mar. 21, 2006 by
ESTEPHAN
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ESTEPHAN
Mar. 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.
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2 users found this review helpful
Very yummy. I used half the amount of butter and added some applesauce as a substitute, also...
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Reviewed on Oct. 30, 2005 by JAND1011
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JAND1011
Oct. 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.
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2 users found this review helpful
This is so delicious!! I have made it many times and it always is a huge hit. My family cn't...
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Reviewed on Sep. 16, 2006 by
HARDROCKGIRL777
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HARDROCKGIRL777
Sep. 16, 2006
Absolutely wonderful bread. Not too sweet, and kinda reminds you of a nice sweet cornbread at the same time...raisins add an awesome flavor, too. I used light sour cream to save some fat & calories, it is as moist as other sour cream cakes I have tried. This is a tasty recipe, try it, you will like it!
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1 user found this review helpful
Absolutely wonderful bread. Not too sweet, and kinda reminds you of a nice sweet cornbread at...
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Reviewed on May 10, 2006 by chef Anel
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chef Anel
May 10, 2006
Considering you don't need yeast for this recipe, it turned out WONDERFUL! I had the kids help make it and they loved the end result. The entire bread was gone in one night. I hate bisquick so trust me that it doesn't come out like bisquick. Eat it warm with a pat of butter, great comfort food.
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1 user found this review helpful
Considering you don't need yeast for this recipe, it turned out WONDERFUL! I had the kids...
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Reviewed on Mar. 17, 2006 by
MARMARL
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MARMARL
Mar. 17, 2006
This tastes like BisQuik biscuits with a little sugar and raisins added. Nothing special, sorry.
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1 user found this review helpful
This tastes like BisQuik biscuits with a little sugar and raisins added. Nothing special, sorry.
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Reviewed on Sep. 6, 2008 by RockStarPrincess
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RockStarPrincess
Sep. 6, 2008
Delicious! Wonderful! I didn't have any sour cream so I substituted vanilla yogurt. I didn't have raisins either, so I put in dried blueberries. Sooo good!
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0 users found this review helpful
Delicious! Wonderful! I didn't have any sour cream so I substituted vanilla yogurt. I...
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Reviewed on Apr. 29, 2008 by
lov2cook
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lov2cook
Apr. 29, 2008
It was good but I think it would be better if I used crasins instead of raisins.
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0 users found this review helpful
It was good but I think it would be better if I used crasins instead of raisins.
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Reviewed on Mar. 17, 2008 by
Heather
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Heather
Mar. 17, 2008