Easy Irish Soda Bread with Raisins
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You will love this quick and easy Irish Soda Bread with Raisins recipe made with buttermilk for St. Patrick’s Day or any time of year!
St. Patrick’s Day is one of my favorite holidays. (As if you couldn’t tell from all the St. Patrick’s Day recipes that I have been posting!)
Even though my family is mostly Italian, we are a bit Irish as well. Each year we have the tradition of my mother cooking a big Irish dinner of corned beef and cabbage. I look forward to this dinner and spending time with my family every year.
But to be completely honest, my favorite part of the meal for me has always been the Irish soda bread — made with raisins, of course!
Like with homemade potato rolls and Italian bread, I love to enjoy my Irish soda bread just out of the oven. When the bread is nice and warm the butter melts and it is just heavenly!
The bread is excellent toasted with butter as well, which is perfect for breakfast the next morning.
While we made our irish soda bread with raisins on a baking sheet, you could use a cast iron skillet instead. Your soda bread may need a few extra minutes to make in the cast iron skillet, but it will come out wonderful as well.
If you are a fan of irish soda bread with raisins and caraway seeds, those can easily be added to the recipe too. Enjoy!
After dinner, why not try one of these delicious Irish desserts?
Irish Soda Bread with Raisins
Ingredients
- 4 cups (480 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tsp baking powder
- 1 ¼ tsp baking soda
- 1 tsp salt
- ½ cup (113 g) unsalted butter, cold and cubed
- ¾ cup (120 g) raisins
- 2-3 teaspoons caraway seeds, optional
- 1 ¼ cup (284 g) buttermilk
- 1 large egg, lightly beaten
For brushing:
- ¼ cup (57 g) butter, melted and cooled slightly
- ¼ cup (57 g) buttermilk
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly coat with non-stick spray. Set aside
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.4 cups all-purpose flour, ¼ cup granulated sugar, 2 tsp baking powder, 1 ¼ tsp baking soda, 1 tsp salt
- Add the cubed butter and cut it in with a pastry cutter or two forks until the butter is broken down into pea-sized crumbs.½ cup unsalted butter
- Stir in the raisins and caraway seeds (if using).¾ cup raisins, 2-3 teaspoons caraway seeds
- Pour in the buttermilk and egg. Stir until a dough forms and pulls away from the sides of the bowl.1 ¼ cup buttermilk, 1 large egg
- Turn the dough onto a lightly floured surface and shape the dough into a round loaf (a slightly flattened ball). Transfer to the prepared baking sheet. Dough will be sticky but if it is too sticky to handle you can sprinkle it with a bit more flour.
- Stir the melted butter and buttermilk together. Brush over the top and sides of the loaf.¼ cup butter, ¼ cup buttermilk
- Use a sharp knife to cut a ½-inch deep “X” over the top of the loaf.
- Bake 55-65 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Let the loaf cool on a wire rack at least 20 minutes before slicing.
Notes
- 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.
- Store in a baggie or airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Nutrition
Did You Make This Recipe?
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Looks and sounds delicious! I will definetely have to try this recipe!