Few things in life are as comforting as the warm, inviting aroma of freshly baked bread, and when that bread is studded with sweet, plump sultanas, it becomes a true delight. Sultana Bread, a lightly sweetened loaf infused with dried fruit, is a favourite in many households and has long been enjoyed as a breakfast staple or an afternoon treat with tea.
A Brief History of Sultana Bread
Sultana Bread, much like its close relatives—raisin bread and fruit loaf—has its roots in traditional European baking. While it is particularly popular in the UK, variations of this bread can be found across the world. In some regions, it is known as ‘currant bread’ or ‘fruit bread,’ depending on the dried fruits used. The use of sultanas in baking dates back centuries, with early recipes featuring them as a way to add natural sweetness to loaves when sugar was a luxury.
Sultanas, often confused with raisins, are actually dried white grapes, specifically of the Thompson Seedless variety. They are lighter in colour and sweeter than standard raisins, making them perfect for bread baking. Their natural sugars caramelise slightly when baked, enhancing the overall flavour of the bread.
The Appeal of Sultana Bread
Sultana Bread is a versatile and indulgent loaf. The gentle sweetness of the sultanas pairs beautifully with the soft, fluffy texture of the bread. Some versions are enriched with butter, eggs, or milk, giving them a richer taste, while others remain simple and light. The beauty of this bread lies in its ability to be enjoyed in so many ways:
- Toasted with Butter – A classic choice, especially when served with a steaming cup of tea or coffee.
- Spread with Honey or Jam – The added sweetness elevates the flavours of the bread.
- Paired with Cheese – The combination of fruity sweetness with sharp, tangy cheese makes for a delightful contrast.
- As French Toast – Using slices of Sultana Bread for French toast creates a decadent breakfast treat.
A Nostalgic Comfort Food
For many, Sultana Bread evokes a sense of nostalgia. It might remind one of childhood breakfasts, visits to a grandparent’s home, or traditional bakery delights. The soft crumb and bursts of chewy, sweet sultanas make it a beloved comfort food.
Whether enjoyed fresh from the oven, toasted with butter, or used in creative dishes, Sultana Bread remains a cherished classic that brings warmth and sweetness to every bite.
Sultana Bread
Ingredients
- 500 g strong white bread flour
- 7 g instant yeast
- 50 g granulated sugar
- 1 tsp salt
- 1 tsp ground cinnamon optional
- 300 ml warm milk
- 50 g unsalted butter melted
- 1 large egg free range beaten
- 150 g sultanas
- 1 tbsp milk for brushing
Instructions
- In a large bowl, mix the flour, yeast, sugar, salt and cinnamon (if using).500 g strong white bread flour, 7 g instant yeast, 50 g granulated sugar, 1 tsp salt, 1 tsp ground cinnamon
- Add the warm milk, melted butter and beaten egg. Stir until the mixture forms a soft dough.300 ml warm milk, 50 g unsalted butter, 1 large egg
- Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough, then knead in the sultanas evenly.150 g sultanas
- Shape into a loaf and place in a greased loaf tin.
- Cover and let it rise again for about 45 minutes until puffy.
- Preheat the oven to 180°C (350°F). Brush the top with milk and bake for 30–35 minutes until golden brown and sounds hollow when tapped.1 tbsp milk
- Allow to cool on a wire rack before slicing.
15 comments
O used to buy a loaf of this at the local bakery when I was a child so needed to try this. Just as I remembered. Lovely and fruity and brilliant as french toast.
Toasted with butter, it’s absolute heaven.
I just wish it was a touch more moist.
I didn’t know bread could feel this nostalgic. Had it with a hot cup of tea and it honestly a bad day better.
A good crust, nice crumb. Could’ve done with a little cinnamon or nutmeg, but that’s just my personal twist.
This bread reminded me of my grandmother’s baking – soft, comforting, and filled with just the right amount of sweetness.
A thick slice of Sultana Bread with my lemon verbena tea? Pure bliss.
Soft, subtly sweet and versatile – Sultana Bread is one of those underrated classics.
Great with salted butter and a drizzle of honey.
I wasn’t sure I’d like dried fruit in bread, but I was wrong. The sultanas really shine without overpowering the loaf. I’m a convert
Solid, traditional flavour.
A lovely change from plain white bread. The sultanas give it a natural sweetness without being overwhelming.
I tried it with brie and the homemade fig jam and it was next-level flavours.
A charming loaf with a rustic appeal. Not overly sweet, which I appreciate.
My kids love this bread! I send it in their lunchboxes with a little cream cheese spread.