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Homemade Irish Soda Bread

Some people consider bread to be the most important part of a meal...and this Irish bread satisfies such folks! This recipe is by far the best soda bread I've ever tried. With the addition of raisins, it is moist and delicious! —Evelyn Kenney, Trenton, New Jersey
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    1 loaf

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup cold butter, cubed
  • 1-1/3 cups buttermilk
  • 1 large egg
  • 2 cups raisins
  • 3 to 4 tablespoons caraway seeds
  • 2 tablespoons 2% milk

Directions

  • Preheat oven to 375°. In a large bowl, combine flour, sugar, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk buttermilk and egg; stir into dry ingredients just until moistened. Stir in raisins and caraway seeds.
  • Turn out onto a floured surface. Knead gently 8-10 times. Shape into a ball and place on a greased baking pan. Pat into a 7-in. round loaf. Cut a 4-in. cross about 1/4 in. deep on top to allow for expansion. Brush top with milk.
  • Bake until golden brown, about 1 hour. Remove from pan to wire rack.
Nutrition Facts
1 slice: 223 calories, 4g fat (2g saturated fat), 20mg cholesterol, 326mg sodium, 43g carbohydrate (15g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • tammycookblogsbooks
    Mar 24, 2020

    I highly recommend making this bread! It's so good. Toasting a slice is a great option too. I left out the caraway seeds in mine.

  • marniehook
    Mar 16, 2019

    A fabulous bread. I have been making this recipe for years!

  • pajamaangel
    Feb 2, 2018

    This bread has a wonderful flavor especially since I love caraway seeds and raisins. I did try to make this with a gluten free one for one flour only to find that I needed much more liquid and had to add 3 Tbsps of regular flour for the bread to hold together while kneading. I also found that the bread gets hard very quickly and will need to be warmed up to be eaten as leftovers.

  • misscoffeepot
    Mar 1, 2017

    excellent recipe- as i find I do not care for the caraway seed- I just eliminated it. I like it with craisens a lot too

  • TheDix
    Mar 17, 2016

    Very good, moist. Well received at a gathering this evening.

  • AKNurse
    Mar 17, 2013

    No comment left

  • cAROLECREATIONS
    Mar 8, 2013

    No comment left

  • ladymluv09
    Apr 22, 2012

    Made this two years in a row and my friends and family devour it and I get asked for the recipe.

  • bakerlady1234
    Mar 17, 2011

    No comment left

  • Anonymous
    Mar 20, 2010

    No comment left