Most Popular Irish Soda Bread Recipe
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Most Popular Irish Soda Bread Recipe

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“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


  • 3/4 cup raisins
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 2 cups buttermilk
  • 1/4 cup butter, melted

Nutritional Facts

1 slice: 161 calories, 4g fat (2g saturated fat), 22mg cholesterol, 359mg sodium, 28g carbohydrate (10g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.


  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

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KALS User ID: 3377630 193837
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)."

lurky27 User ID: 1251896 122113
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"

foresthomefor5 User ID: 1331379 148918
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."

bakingf User ID: 2574109 108871
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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