- 3 cups all-purpose flour
- 2/3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup raisins
- 2 large eggs, beaten
- 1-1/2 cups buttermilk
- 1 tablespoon canola oil
- Preheat oven to 350°. In a large bowl, combine first five ingredients. Stir in raisins. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk, oil and remaining eggs; stir into flour mixture just until moistened (dough will be sticky). Transfer to a greased 9-in. round baking pan; brush top with reserved egg.
- Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool. Cut into wedges. Yield: 1 loaf (12 wedges).
Reviews forFavorite Irish Soda Bread
"Irish Soda bread - direct from Ireland - includes white AND brown flour (2 cups each), 2 fistfuls of bran (whole wheat) flour and 2 1/2 tbsps. porridge oats (Quaker Oats). 1 1/4 tsps. baking soda, 1 1/4 tsps. salt, 2 1/2 level tsps. cream of tartar, 1 1/4 tbsps. sugar, 1 1/4 tsps. butter or margarine. And yes, sour milk or buttermilk (until moist). Raisins are a U.S. addition. And don't forget to draw a cross on top. bake in preheated oven at 400 degrees for about 45 minutes. Test for doneness with knife until it comes out clean. (Thanks to Brid Vaughn and her mum, 1987.)"
"Anyone aware of Irish history would know that they were so poor they didn't have raisins and doubtful (unless they were lucky enough to own a cow) they could make buttermilk. A friend made the real thing and told me about it. It has very few ingredients."
"Moist & delicious, more a raisin cake than a bread. I made more than a dozen of these for my church's two-day St. Patrick's Day bake Sale and they sold out in a flash. One gentleman even came back the next day and asked me if I had a baking business and, if so, could he place an order with me for more of these Irish Soda Breads! Of course, I directed him to the Taste of Home website!"
"Excellent just as written!"
"Made this bread for St. Patrick's Day. It is delicious, soft inside with a nice crust. The only change I made was to use only a half cup of raisins (plumped), just our preference. Removed from oven at 42 minutes because it was smelling like it might be getting too done - it was perfect then. Thanks, Jan, for sharing this recipe."
"Could you bake this in a cast iron skillet? Would it be same temp.and cooking length"
"KEMull55, it says that you set aside 1 tablespoon of the beaten egg and add the rest of the eggs to the flour mixture. The one tablespoon is for brushing on top, and almost two whole eggs go into the bread itself. (I haven't tried it yet, but I'll give it 4 stars so I can add the comment. It looks like it'll turn out great.)"
"Excellent. I did add 2T of melted butter to the mix when it was time to stir together."