Best Irish Soda Bread Recipe
Best Irish Soda Bread Recipe photo by Taste of Home
Next Recipe

Best Irish Soda Bread Recipe

Read Reviews
5 2 2
Publisher Photo
This recipe is similar to the one passed down through generations of my Irish family. I rarely touch a mixer because kneading by hand makes the bread taste so good.—Kerry McCormack, Marietta, GA
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 16 servings


  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup cold butter, cubed
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/2 cup raisins or 3 tablespoons caraway seeds

Nutritional Facts

1 slice: 255 calories, 12g fat (8g saturated fat), 57mg cholesterol, 343mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 5g protein.


  1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. In a small bowl, whisk eggs and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Turn onto a lightly floured surface; gently knead 5-6 times.
  2. Divide dough in half; shape each portion into a round loaf. Place 6 in. apart on a greased baking sheet.
  3. Bake at 375° for 30-35 minutes or until golden brown. Transfer to a wire rack. Yield: 2 loaves (8 slices each).
Originally published as Irish Soda Bread in Country Woman February/March 2010, p18

Reviews for Best Irish Soda Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Becky-Ann User ID: 6322293 244834
Reviewed Mar. 2, 2016

"My family gave this recipe rave reviews. We all agreed it was much moister and rich compared to the Irish soda breads I had purchased from the grocery store. I followed the recipe as it was written, but it did not look like the picture. It ended up having deep crevices on top of the loaves. It took a little longer than I had hoped to completely moisten the dry ingredients with the wet ingredients. So I was wondering if that might have caused the cracks. I would appreciate any suggestions as we will be making this bread again and again!"

ctrommer User ID: 7723521 105645
Reviewed Mar. 19, 2014

"Best ever recipe it has just a taste of caraway seeds which give it that extra flavor. It's also very moist!"

Loading Image