- 3-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tablespoons caraway seeds
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 2 cups (16 ounces) sour cream
- 3/4 cup raisins
- In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.
- Spoon into a greased 9-in. springform pan. Bake at 350° for 40-45 or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm. Yield: 1 loaf (12 wedges).
Reviews for Easy Irish Soda Bread
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"Really tasted good. Easy to make."
"I had extra sour cream so this recipe fit my pantry for St Pat's day dinner. I did the knead thing and free formed it on parchment paper on a cookie sheet. Also slightly rounded the baking powder and soda. Omitted the caraway too. I live at ~ 6000 feet but found that 45 minutes did the trick. It was wonderful! Best I've ever made. Can't wait to make toast with it."
"Went GREAT with the St. Patrick's Day meal I served."
"This is the best tasting Irish Soda Bread I have ever had. Usually the ones that I had bought in previous years were dry and hard. I made it the day before yesterday for last nights corned beef and cabbage dinner. Everyone raved about it. Will definitely make it again and not just for St. Patricks Day. Made it exactly as recipe states other than using caraway seeds since everyone can't have seeds."
"I agree with the comments that this bread in no way resembles traditional irish soda bread. It is more like a tea bread. Traditional or not, it's very good. Two tablespoons of carraway seeds infuses the bread with that distinctive, almost anise-like flavor, so if you don't like that taste, either cut way back on the amount or don't include it. I made the bread using a mixture of dried cherries, raisins, and cranberries instead of just raisins, and that worked out very well. The leftovers make outstanding toast."