Best 9 Currant Bread Recipes

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Indulge in the delightful world of currant bread, a classic treat that combines the tangy sweetness of currants with the comforting warmth of freshly baked bread. This article presents a curated collection of currant bread recipes, each offering a unique twist on this timeless favorite. From traditional loaves bursting with plump currants to creative variations incorporating nuts, spices, and citrus zest, these recipes cater to every palate. Whether you're a seasoned baker or a novice in the kitchen, you'll find a recipe that suits your skills and preferences. Embrace the joy of baking with currant bread, a treat that promises to tantalize taste buds and fill your home with an enticing aroma.

Let's cook with our recipes!

TRADITIONAL IRISH CURRANT SODA BREAD



Traditional Irish Currant Soda Bread image

This traditional Irish soda bread is served warm with lots of butter to accompany your cornbeef and cabbage boiled dinner. Happy St. Patrick's Day!

Provided by Gingerbee

Categories     Quick Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups sifted flour
3 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dry currants
1 1/3 cups buttermilk
2 tablespoons sugar (for glaze)
2 tablespoons hot water (for glaze)

Steps:

  • Sift flour, sugar, baking soda, baking powder and salt.
  • Stir in currants and milk.
  • Combine until well blended.
  • Dough will be sticky.
  • Turn out onto floured board and knead 10 times, until smooth.
  • Shape into an 8" round loaf.
  • Place on ungreased cookie sheet.
  • Cut an"X" with a knife into the top of the loaf.
  • Bake at 375 degrees for 45 minutes.
  • Remove from oven; pour sugar and water glaze over the top and return to oven for an additional 10 minutes.

Nutrition Facts : Calories 268.5, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 292.1, Carbohydrate 59, Fiber 2.5, Sugar 22.1, Protein 6.9

RAISIN-CURRANT BREAD



Raisin-Currant Bread image

Provided by Suzanne M. Charle

Categories     dessert, side dish

Time 1h15m

Yield Two 12-inch loaves

Number Of Ingredients 12

6 cups sifted flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups graulated sugar
3/4 cup golden raisins, lightly chopped
3/4 cup currants
2 eggs, at room temperature
3 cups milk, at room temperature
6 tablespoons finely grated orange zest
1/2 cup melted butter, cooled to tepid

Steps:

  • Preheat oven to 325 degrees. Lightly grease 2 loaf pans, line with parchment and regrease.
  • Sift the first 6 ingredients into a large bowl and set aside. Place raisins and currants into a bowl and toss with 1 tablespoon of the sifted mixture. In another bowl, whisk together the remaining ingredients.
  • Make a well in the center of the sifted ingredients and pour in the egg-milk mixture. Sprinkle with the raisins and currants. Mix with a wooden spoon until just blended. Pour the batter into the pans and bake 45 to 50 minutes, or until a toothpick comes out clean. Cool the bread in the pans for 5 minutes, then invert onto a rack and cool to room temperature.

CURRANT TEA BREAD



Currant Tea Bread image

This rich and flavorful bread is a favorite old-time recipe. Because it keeps well and goes great with coffee or tea, I like to have an extra loaf on hand for gifts or for friends who come to call over the holidays.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf.

Number Of Ingredients 8

1/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups whole milk
1-1/2 teaspoons grated lemon zest
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup dried currants

Steps:

  • In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the milk and lemon zest. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 239 calories, Fat 6g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 82mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

CURRANT CARDAMOM BREAD PUDDING



Currant Cardamom Bread Pudding image

Perfect holiday dish! Simple and delicious. Pairs well with a strong cup of black coffee and early morning solitude.

Provided by lboyd

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 12

Number Of Ingredients 13

3 large eggs
½ cup melted butter
½ cup apple flavored syrup
½ cup raw sugar
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ teaspoons ground cardamom
½ teaspoon salt
¾ cup half-and-half cream
1 ½ cups milk
1 (16 ounce) loaf day-old French bread, cut into 1/4-inch cubes
½ cup dried currants

Steps:

  • Mix eggs, butter, apple syrup, sugar, vanilla extract, cinnamon, nutmeg, cardamom, and salt. together in a large bowl. Stir in half and half and milk. Place cubed bread and currants into a large baking dish. Stir in the egg mixture until bread is evenly coated. Cover and refrigerate for 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Uncover the baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 45.8 g, Cholesterol 74.9 mg, Fat 12 g, Fiber 1.5 g, Protein 7.8 g, SaturatedFat 6.9 g, Sodium 443.6 mg, Sugar 23.5 g

WHOLE WHEAT CURRANT OR RAISIN BREAD



WHOLE WHEAT CURRANT OR RAISIN BREAD image

Categories     Bread     Breakfast     Bake     Christmas     Thanksgiving     Vegetarian     Quick & Easy

Yield 1 loaf

Number Of Ingredients 8

1 1/4 cup whole wheat flour
2/3 cup all-purpose, white flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 beaten egg
1 tablespoon white vinegar OR lemon juice into a measuring cup, then fill remainder of cup with cow's milk
1/4 to 1/2 cup raisins OR currants.

Steps:

  • Mix dry ingredients, then add beaten egg and your "buttermilk" mixture. Mix well. Pour into a well greased and floured, standard bread pan and bake at 350 degrees F for 30 to 40 minutes, or until middle is mounded and a toothpick (or butter knife) comes out clean.

ORANGE-CARDAMOM CURRANT BREAD



Orange-Cardamom Currant Bread image

Yogurt and aromatic cardamom blend deliciously in ths great-tasting sweet bread. Recipe comes from Fleishmanns Yeast

Provided by Barb G.

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf bread

Number Of Ingredients 11

1/2 cup plain low-fat yogurt
1/3 cup water
1 large egg
1 tablespoon butter
1 teaspoon salt
3 cups bread flour
1/2 cup dried currants or 1/2 cup dark raisin
4 teaspoons sugar
1 1/2 teaspoons finely shredded orange rind
3/4 teaspoon ground cardamom
2 teaspoons active dry yeast

Steps:

  • Add ingredients to bread machine pan in the order suggested by manufactuer, adding yogurt with water and currants with flour.
  • Recommended cycle, basic/white bread cycle; light or medium/normal color setting.

CURRANT BREAD



CURRANT BREAD image

Categories     Bread     Shellfish

Yield 2 LOAVES

Number Of Ingredients 12

2 PACKAGES YEAST
.33 C LUKEWARM WATER
1.5 C SCALDED MILK
.5 C SUGAR
2 t SALT
.33 C MARGARINE
5 - 6 C FLOUR
2 EGGS, BEATEN
1 C DRIED CURRANTS
1.5 C OATMEAL, UNCOOKED
2 T CINNAMON
.33 C SUGAR

Steps:

  • DISSOLVE YEAST IN WATER. COMBINE MILK, SUGAR, SALT, & MARGARINE. COOL TO LUKEWARM. BEAT IN EGGS AND HALF OF FLOUR. STIR IN YEAST, CURRANTS, AND OATMEAL. ADD ENOUGH FLOUR TO MAKE STIFF DOUGH. KNEAD 10 MINUTES. PLACE IN GREASED BOWL UNTIL DOUBLED. DIVIDE DOUGH IN HALF. LET REST 10 MINUTES (COVERED). ROLL EACH BALL 8" X 15". SPRINKLE WITH CINNAMON & SUGAR. FORM 2 LOAVES. PLACE IN GREASED PANS. BRUSH WITH MARGARINE. LET RISE UNTIL DOUBLED. BAKE 10 MINUTES AT 400, THEN 40 MINUTES AT 375.

CARDAMOM, CURRANT, AND CASHEW BREAD



Cardamom, Currant, and Cashew Bread image

This crusty on the outside, moist and soft on the inside, sweet-ish, lightly spiced bread is perfect with a cup of rooibos tea.

Provided by ToniChao

Categories     Bread     Yeast Bread Recipes

Time 3h40m

Yield 8

Number Of Ingredients 9

1 ¼ cups warm milk
2 tablespoons light olive oil
2 tablespoons maple syrup
3 cups bread flour
2 teaspoons ground cardamom
1 teaspoon salt
2 teaspoons active dry yeast
½ cup chopped cashews
½ cup currants

Steps:

  • Place warm milk, oil, maple syrup, bread flour, cardamom, salt, and yeast in a bread machine in the order listed. Select Basic cycle. Add currants and cashews at the Add Ingredient signal. Remove loaf from the machine after the cycle is done and the loaf is baked, about 3 1/2 hours total.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 48 g, Cholesterol 3 mg, Fat 5.6 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 363.8 mg, Sugar 11.4 g

CORINTHIAN CURRANT BREAD



Corinthian Currant Bread image

Number Of Ingredients 11

2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter or margarine
3/4 cup currants
1/2 teaspoon anise seed crushed
3/4 cup buttermilk
1 egg
2 tablespoons butter or margarine

Steps:

  • Heat oven to 350° F. In medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in butter or margarine to resemble meal. Stir in currants and anise seeds. Beat buttermilk and egg. Add to flour mixture and mix until moistened. On a floured surface, knead 15 to 20 times until smooth. Form dough into a ball. Press into a greased 8-inch round baking dish to almost touch edge. with a sharp knife, cut a 1/2 inch deep cross on top. Bake for 35 to 40 minutes or until golden brown. Brush with melted butter or margarine. Cool 10 minutes in pan, then remove to wire rack.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the right type of currants. There are two main types of currants: dried currants and fresh currants. Dried currants are more common in baking, as they have a longer shelf life and a more concentrated flavor. Fresh currants can be used, but they will need to be destemmed and rinsed before using.
  • Be sure to soak the currants before using. This will help to plump them up and make them more flavorful. You can soak the currants in water, orange juice, or even rum.
  • Don't overmix the batter. Overmixing can make the bread tough. Mix just until the ingredients are combined.
  • Bake the bread in a preheated oven. This will help to ensure that the bread bakes evenly.
  • Let the bread cool completely before slicing. This will help to prevent the bread from crumbling.

Conclusion:

Currant bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover currants, and it is also a fun and easy bread to make. With a few simple tips, you can make a delicious and beautiful loaf of currant bread that everyone will love.

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