This clean eating Irish spice bread is sure to become a fast favorite!
This was a special treat for me. It’s an amazing bread that is typically made with candied citron (lemon peel) but I opted for the real stuff and I was not disappointed.
If you make the wheat version (pictured above), this will have the dryness of regular bread. If you make the grain-free version below, it takes on more of the consistency of cake or a true sweet bread. It has much more moisture. Either way, the flavor and texture is fabulous.
The wheat version would be excellent served with a bit of soft, organic/pastured butter while the grain-free version is just amazing on it’s own. No toppings required. The grain free version is also a bit sweeter than the wheat version, even with the same amount of sweetener.
So we are still in Cobh and loving every second of it! We recently went to the Fota Island Zoo. Don’t worry, the little guy that curled up here at the top is just trying to take a nap. In fact, we sat there watching him for the longest time because he kept nearly falling over as he drifted off.
We also went to the Ballymaloe Cookery School in Shanagarry, Co. Cork, Ireland. It’s an amazing place!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING IRISH SPICE BREAD RECIPE:
This recipe was adapted from a Food.com recipe
This delicious sweet bread is sure to become a favorite!
- 2 1/4 cups whole wheat pastry flour (affiliate link)
- 2 tsp. baking soda
- 1/2 tsp. ground ginger
- 3/4 cup sucanat (affiliate link)
- 1 cup golden raisins
- 2 large lemons (zest only)
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 4 oz. butter (melted over low heat and cooled enough to not be hot, but still liquid)
- 1/2 cup honey
- 1 large egg
- 1/4 cup milk
In a large mixing bowl, blend together the flour, baking soda, ginger, sucanat, raisins, lemon zest, cinnamon and cloves. Stir well.
In a medium mixing bowl, mix the butter, honey, egg and milk.
Pour the liquid mixture into the flour and stir until you have a thick batter.
Pour the batter into oiled loaf pans. DO NOT fill the loaf pans more than half full. They will rise over and spill out.
Place the bread pans on a cookie sheet and bake in the oven at 325 for 50-60 minutes or until you can stick a knife in the middle and pull it out clean.
Note that you may have to cover this loosely with foil to keep the top from burning as it gets closer to the end of the baking time.
Remove from oven, allow to cool and turn over onto a flat surface.
Slice and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data is for entire loaf. Divide by number of slices you cut from it.