Orange Currant Bread
Soft, citrus-kissed, and studded with sweet currants, this Caribbean-inspired loaf is cozy, comforting, and surprisingly easy to make.
A tender, lightly sweet bread with hints of orange and studded with juicy currants, this currant bread is a cozy Caribbean-style loaf that’s perfect with a cup of tea or slathered in butter.
If you’ve ever doubted your bread-making abilities, this recipe is here to change your life, or at least your baking confidence.
Currant bread is one of those comforting bakes that feels fancy but is actually low-fuss. What makes this version extra special is a subtle citrus note from orange zest that lifts the flavor without overpowering the sweetness of the currants.
It’s soft, slightly chewy, and not too sweet. Honestly, it barely needs anything on top, but if you want to toast a slice and throw on some market-fresh butter? You’re living the dream.
Why I love this bread (besides the taste)
Let me be honest—I don’t have patience when it comes to baking. Yeast and I have not always been on speaking terms. The whole “wait for it to rise” situation? Not my ministry.
But then came Saf-Instant yeast—a gift (literally) from my mother who had enough of my complaining. I finally had a yeast that didn’t stress me out. In just 30 minutes, my dough actually doubled in size. I could “punch it down” without rage in my heart.
And when it hit the oven? The whole house smelled like citrusy-sweet victory.
How to make currant bread
Ingredients you’ll need
For the dough base:
- Milk – Forms the moist foundation for the dough.
- Granulated sugar – Adds light sweetness.
- Salt – For balance and flavor.
- Butter – Brings richness and softness.
For the citrus flavor:
- Orange rind – Adds a fresh, bright twist that pairs beautifully with the currants.
For activating the yeast:
- Lukewarm water – Helps activate the yeast.
- Instant dry yeast – The magic behind that beautiful rise. I used Saf-Instant and it’s a game-changer.
Dry ingredients:
- All-purpose flour – The main structure of the bread.
- Currants – Sweet, chewy bits that are dotted throughout the dough.
For the glaze:
Granulated sugar and water – Mixed into a syrup and brushed over the warm bread for a soft, shiny finish.
Instructions
- Activate the yeast
In a bowl, mix instant dry yeast with lukewarm water. Let it sit for about 10 minutes until foamy. - Warm the wet ingredients
In a saucepan over low heat, scald the milk (do not boil). Stir in sugar, salt, butter, and orange rind until the butter is melted and everything is combined. Remove from heat and let cool slightly. - Make the dough
In a large mixing bowl, add the flour. Pour in the foamy yeast mixture and warm milk mixture. Add the currants and mix until a soft dough forms. If it feels too sticky, sprinkle in a bit more flour while mixing. - First rise
Cover the bowl with a towel and place it in a warm spot. Let the dough rise until it has doubled in size. - Shape and rise again
Punch down the dough and give it a quick knead. Divide into two portions and place into greased loaf pans. Cover and let them rise again until puffy and doubled. - Bake
Bake in a preheated oven at 350°F until golden and cooked through, about 40 minutes. - Glaze and cool
While the bread is still warm, mix a small amount of sugar and water to make a thick syrup. Brush this over the top for a soft shine. Let cool slightly before slicing and serving.
Storage & Reheating
Room temperature:
Store the cooled bread in an airtight container or wrapped tightly in plastic wrap for up to 3 days. Keep it in a cool, dry spot—no need to refrigerate unless your kitchen is warm.
Freezer-friendly:
To freeze, slice the bread and place parchment between each slice to prevent sticking. Store in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy, toast straight from frozen or let it thaw at room temp.
Reheating tips:
- Microwave: Wrap a slice in a damp paper towel and microwave for 10–15 seconds for a soft, warm result.
- Toasted: Pop slices in a toaster or toaster oven until warm and slightly crisped.
Ready to Bake
If you try this currant bread, I’d love to hear how it turns out! Leave a comment, rate the recipe, or tag me @thisbagogirl on social when you share your slice of success.
Craving more homemade bread goodness? Check out these other reader favorites:
Happy baking, and may your dough always rise on time!
Frequently Asked Questions
Yes, you can swap currants for raisins if that’s what you have on hand. Just chop them slightly if they’re large, so they distribute more evenly in the dough.
You can, but you’ll miss that subtle citrus lift that makes this loaf shine. If you’d like a variation, lemon zest or even a bit of mixed essence can add a different twist.
Absolutely. Once the bread is fully cooled, slice it and freeze in an airtight container. Toast slices straight from frozen or let them thaw at room temperature.
Nope! Currants are small and soft enough to bake right in. But if yours seem dry, a quick soak in warm water or orange juice can plump them up
Recipe
Orange Currant Bread
Ingredients
Method
- In a small bowl, mix the lukewarm water with yeast and set aside for 10 minutes to activate.
- In a saucepan over low heat, scald the milk (do not let it boil).
- Stir in granulated sugar, salt, butter, and orange rind until well combined. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the flour and the activated yeast. Mix well.
- Pour in the milk mixture and add currants. Mix until a soft dough forms. If the dough is too sticky, add more flour a little at a time.
- Cover the bowl with a clean towel and place in a warm area. Let rise until doubled in size.
- Preheat oven to 350°F (175°C).
- Punch down the dough and knead lightly.
- Divide the dough evenly into two greased bread pans. Let rise again until doubled in size.
- Bake for 40 minutes, or until golden and cooked through.
- While the bread is baking, mix 1 tablespoon of sugar with a little water to make a thick syrup.
- Brush the syrup over the hot bread once out of the oven.
- Let cool, then slice and enjoy.
