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Favorite Irish Bread

My friend Mary Manning was born in Ireland-and so was her easy-to-make Irish bread recipe. Folks stand in line to get a slice. Serve it with butter, jam and a hot cup of tea. —Sadie M. Rotondo, Rockland, Massachusetts
  • Total Time
    Prep: 10 min. Bake: 40 min. + cooling
  • Makes
    16 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 2 cups 2% milk, room temperature
  • 1/2 cup butter, melted
  • 1-1/2 cups raisins
  • 2 tablespoons caraway seeds, optional

Directions

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In a small bowl, whisk egg, milk and butter. Stir into dry ingredients just until moistened. Fold in raisins and, if desired, caraway seeds.
  • Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Remove from pan onto a wire rack. Serve warm.
Nutrition Facts
1 piece: 245 calories, 7g fat (4g saturated fat), 29mg cholesterol, 193mg sodium, 43g carbohydrate (22g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • Lillie
    Sep 13, 2020

    I just tried this recipe and it is wonderful! I cut the recipe in half, doubled the salt, used King Arthur gluten free baking flour, and replaced the baking powder with vinegar and baking soda because I don't care for baking powder. I made Mini muffins, 8 with a chocolate chip on top, 8 with dried cranberries, and 8 with caraway seeds on top. I had enough batter left over to make small pan of flat bread. The bread is delicious and I expect I will be making it often as it is difficult to find a recipe that works for gluten free bread. I wish I could post a photo. :)

  • dianned706
    Mar 20, 2014

    The first problem I have with this recipe has to do with the number of servings. At the top of the recipe, it states 27 servings. Above the nutritional information is 12 servings. Which is it supposed to be? Secondly, I baked the bread, as directed in a 9-inch square pan. The bread was doughy inside. It was not cooked completely for another hour! It was tasty but because of these issues, I will not make it again.

  • mwebb20533
    Mar 19, 2014

    My family did not care for this bread. I didn't find it to be flavorful at all. It was quick and easy to make but that's all I can say.

  • soumar
    Mar 14, 2014

    This recipe was delicious and quick to make. I used half raisins and half blueberry craisins. Thought caraway seeds might be odd in there as it was so sweet, but they gave it a kind of fun twist. It was very moist and sweet. my family devoured it.

  • Jennifer2415
    May 23, 2013

    No comment left

  • firstshirt78
    Mar 22, 2013

    had no 2% so I used my grandson's Green Vanilla flavored milk. local company makes it every year for St. patty's. My family went nuts over it. Very moist, very tasty.

  • grandmastouch
    Apr 9, 2012

    We enjoyed this bread. It had a nice texture and somewhat sweet flavor. I substituted dried cranberries for the raisins and did not add the caraway seeds. I made a nice breakfast bread.

  • lmckin
    Mar 28, 2012

    Made first time for St. Paddy's Day lunch as per recipe ... everyone raved over it. 2nd time made for a quilting group but left out caraway seeds and used dried cranberries instead of raisins. Everyone present had to have recipe. My wife has decided that will be a permanent addition to our cookbook!

  • linjawahl
    Mar 19, 2012

    No comment left

  • jbillitti
    Mar 19, 2012

    Exceptional when toasted! Made the recipe as is except omitted caraway seeds and substituted half the raisin with diced plums to cut down fruit sweetness. This is a great "tea" bread and so easy to make. I'd love to make mini-loaves but am unsure of bake time; I guess I'll experiment!Thanks for a great recipe....