Cornish Saffron Bread

ByKara
Sliced Cornish saffron bread with dried fruit, nuts and butter on pink cloth next to glass of milk

With a rich yellow dough and an overabundance of dried fruits packed inside, Cornish Saffron Bread looks like the ultimate European Christmas treat. According to the Spitznas family of Frostburg Maryland, “in Cornwall, saffron bread is made on special occasions throughout the year, but in Western Maryland it became distinctly associated with Christmas.”

In 1955, Dr. James E. Spitznas (1893-1958) and his wife Elizabeth (1911-1994) (who were then living in Baltimore County) shared their recipe and story with Baltimore Sun food columnist Virginia Roeder. Roeder described Cornwall as the “land of King Arthur and his Knights of the Round Table,” but Dr. Spitznas pointed out that the tradition of Cornish saffron bread “probably preceded King Arthur by many centuries,” as the Phoenicians had been visiting Cornwall with packages of saffron for over 2000 years.

Vintage Cornish saffron bread recipe with ingredients and preparation instructions from J.E. Spitznas home cooking tradition

James & Elizabeth Spitznas making saffron bread together, 1955, Baltimore Sun

Dr. Spitznas recalled relatives from Cornwall mailing fragrant packages of dried saffron to Frostburg as the Christmas holiday approached.

Spitznas’ family had emigrated to the United States in 1874 from the village of Phillack, Cornwall. In the UK census, Dr. Spitznas’ grandparents Paul and Catherine Goldsworthy had been listed as “wire weavers and sieve makers.” In 1880 in Frostburg, Paul is listed as a laborer. It is possible that he came to do work relating to the mines of Western Maryland, like many other Cornish and Scottish settlers in Western Maryland throughout the 19th century.

Sarah Grace Goldsworthy became Sarah Spitznas and passed this recipe to James and his sister Sarah D. In 1948, Sarah D. and James’ wife Elizabeth measured and tested the old recipe to contribute it to the “Maryland Cooking” book.

The massive quantities called for in the “Maryland Cooking” recipe make enough bread to share with family, friends, and coworkers. I halved the recipe and still ended up with enough bread to freeze and eat for months to come. I think this will make an unusual French Toast, maybe good with a white wine sauce. As with all fruitcakes and fruit-containing Christmas breads, the dried fruits and nuts are variable by taste. I used currants, pineapple, and pecans. Don’t let raisins be the boss of you just because it’s Christmas!

Vintage kitchen counter display with cookbook, baking ingredients including flour, eggs, Crisco shortening, pecans, and dried fruits for Cornish Saffron Bread recipe
Yellow bowl with lngredients for Cornish Saffron Bread including chopped nuts, dried currants, and dried pineapple on wooden surface
yeast rising batter in green mixing bowl with black spatula for Cornish Saffron Bread recipe
Cornish Saffron Bread recipe ingredients in bowls with open cookbook and measuring cups on wooden counter
Glass bowl with vibrant red saffron-infused liquid for Cornish saffron bread recipe preparation

Recipe:

Cornish Saffron Bread recipe from Maryland Cooking with saffron tea, dried fruits, nuts, and spices for holiday baking

Recipe from “Maryland Cooking,” 1948, Maryland Home Economics Association

Recipe note: after forming into loaves or buns, make sure to let rise again! The Spitznas used a bread pan but I didn’t have one so I rolled them into loaves.

Mixing dry ingredients and butter for Cornish Saffron Bread recipe with dried currants and saffron
Yellow saffron bread dough with dried fruits and nuts in white bowl for Cornish recipe
Two golden saffron bread loaves with dark currants on dark baking tray ready to bake
Two golden Cornish saffron bread loaves with dried fruit and spices on pink napkin
Slice of Cornish saffron bread with butter on pink surface, studded with dark dried fruit and nuts

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