Irish Soda Bread with Raisins

ByJaclyn Shimmel On01/23/202601/23/2026

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This Irish soda bread with raisins is a simple quick bread with a tender crumb, a golden brown crust, and a hint of slight sweetness. It’s made with cold butter, buttermilk, and no yeast, so it comes together fast. Raisins add chewy sweetness, and optional caraway seeds give it a traditional, savory touch. Easy to make and full of flavor, this is homemade bread anyone can pull off.

Loaf of Irish soda bread with raisins on a wooden cutting board

Every St. Patrick’s Day, my mother makes a big Irish dinner: corned beef, cabbage, and—my favorite—Irish soda bread. Honestly, that warm loaf, sliced thick and slathered with butter, was always what I reached for first.

Over the years, I’ve adjusted the recipe to make it just right: crisp on the outside, soft in the middle, and just sweet enough. Whether you’re serving it with dinner or spreading it with jam for breakfast, this Irish soda bread with caraway seeds and raisin is a crowd-pleaser every time.

Rustic Irish soda bread loaf with raisins and caraway seeds, sliced for serving

Why you’ll love this recipe

No yeast needed – This is a true quick bread that’s easy to make anytime.
Golden brown crust with a soft center – Great texture without any special techniques.
Slight sweetness – Just enough from the sugar and raisins to balance the loaf.
Optional caraway seeds – For a savory, traditional flavor.
Delicious warm or toasted – Perfect with butter, jam, or just on its own.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead view of Irish soda bread ingredients: including all-purpose flour, raisins, caraway seeds, egg, buttermilk, granulated sugar, baking soda, baking powder, salt, and unsalted butter.

All-purpose flour – Just regular, plain flour. Nothing fancy needed.
Granulated sugar – A small amount adds subtle sweetness without making it taste like dessert.
Baking powder + baking soda – Provide the leavening that helps the loaf rise.
Salt – Balances the flavors and enhances the overall taste.
Cold butter – Cut into cubes and worked into the flour for a tender, biscuit-like crumb.
Raisins – A classic add-in; you can also use currants for a more traditional touch.
Caraway seeds – Optional, but they add a warm, savory flavor.
Buttermilk – Adds moisture and a bit of tang to the dough.
Egg – Binds everything together. Let it come to room temperature for easier mixing.

How to Make Your Own Buttermilk

If you don’t have buttermilk, you can make your own. Add 1 Tablespoon white vinegar or lemon juice to a measuring cup, then pour in milk until it reaches 1 ¼ cup total. Stir and let sit for 5 minutes until slightly thickened.

How to Make Irish Soda Bread

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Make the flour mixture. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.

Step 2: Cut in cold butter. Use a pastry cutter or fork to cut into small pieces of butter.

Left image shows flour in a bowl with a whisk nearby. Right image shows crumbly flour mixture after butter is cut in, with a pastry cutter next to the bowl.

Step 3: Add raisins and caraway seeds – Stir them into the dry ingredients.

Step 4: Add wet ingredients – Add buttermilk and egg, stirring just until combined.

Two images side-by-side. Left side shows dry ingredients with raisins in a glass bowl. Right side shows partially mixed, crumbly dough in a bowl with a wooden spoon.

Step 5: Shape the dough – On a floured counter, form into a round loaf. Brush the top of the dough with butter/buttermilk mixture.

Side-by-side photos showing round Irish soda bread dough loaf with raisins before brushing (left) and the same dough after being brushed with liquid (right), with a red pastry brush beside it.

Step 6: Score & Bake – Cut a deep “X” in the center and bake in a preheated oven as directed in the recipe card below.

Split image showing unbaked Irish soda bread with raisins on the left with a cross cut into the top, and the fully baked golden-brown loaf on the right with visible raisins and crisp edges.

Step 7: Cool & serve – Let cool on a wire rack for at least 20 minutes before slicing and serving.

Pro Tip:

For a softer crust, brush the loaf with the butter/buttermilk mixture again once or twice during baking.

Overhead view of Irish soda bread with raisins and caraway seeds on a wooden board

Storage

At room temperature: Wrap tightly and store on the counter for up to 3 days.
Freezer: Wrap in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Two slices of Irish soda bread with raisins and caraway seeds on a white plate with butter

Tips from my Kitchen

Use cold butter – Keeps the texture light and tender.
Use a pastry cutter to incorporate the butter into the dough. While a fork will work in a pinch, a pasty cutter is ideal.
Mixing options – The dough can be stirred together with a wooden spoon and finished by hand, but a stand mixer with a dough hook also works well and keeps your hands cleaner.
Don’t overmix – Soda bread should be handled gently. Mixing or kneading too much can make it dense or tough—stop as soon as the dough comes together.
Score deeply – The “X” on top helps the bread bake evenly.
Watch the browning– If the top is browning too quickly but the center needs more time, loosely tent the loaf with aluminum foil for the remainder of the bake. This will help prevent the top from browning further.

Sliced Irish soda bread with raisins on a wooden board

Additions and variations

Raisins & caraway: The caraway seeds are optional. You can also swap raisins for currants or leave them out entirely.
Add orange zest – A teaspoon of fresh orange zest adds a bright, citrusy lift.
Mini loaves – Divide the dough into two smaller rounds and reduce the baking time slightly.
Bake in a cast iron skillet or Dutch oven – A well-greased cast iron skillet or Dutch oven (lid off) can be used instead of a sheet pan.