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Most Popular Irish Soda Bread Recipe
Most Popular Irish Soda Bread Recipe photo by Taste of Home

Most Popular Irish Soda Bread Recipe

Read Reviews (4)
5 4
Publisher Photo
“My husband’s family is Irish. Wanting to impress my future mother-in-law, I baked this bread and took it along with me when I met her the first time. Needless to say, it worked!” —Padmini Roy-Dixon, Columbus, Ohio
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 16 servings

Ingredients

  • 3/4 cup raisins
  • 1 cup boiling water
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 2 cups buttermilk
  • 1/4 cup butter, melted

Nutritional Facts

1 slice equals 161 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 359 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and pat dry.
  2. In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in raisins.
  3. Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Irish Soda Bread in Healthy Cooking December/January 2011, p33

Nutritional Facts

1 slice equals 161 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 359 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Most Popular Irish Soda Bread(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 17, 2014

I chose this recipe because I didn't have to knead the dough AND it used whole wheat flour. I added 1 and 1/2 cups raisins and I like the idea of sprinkled sugar the next time (lurky27). It fit perfectly in my 9 x 5 pan (bakingf).

MY REVIEW
Reviewed Mar. 22, 2012

YUM! Fit fine in a 9x5 pan. I used all whole wheat flour and it tasted great. I used a whole cup of raisins and sprinkled a bit of sugar on top before baking.

~ Theresa

MY REVIEW
Reviewed Apr. 14, 2011

Delicious!, also amazing the next day toasted with a little butter and or jam. I reversed the flour to 2 cups whole wheat pastry flour and one cup white. To boost the nutritional value. This is an easy recipe that's fun to make with the kids.

MY REVIEW
Reviewed Mar. 31, 2011

I love this recipe but there is too much batter for a 9 x 5 inch pan. I baked it in a 12 x 4-1/2 inch pan and it was perfect. I will make it again because everyone loved it!

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