This is my favorite recipe for Irish Soda Bread! I have gotten many compliments on this soda bread!
For many years I would make 15 or 20 of these at a time for fund-raisers and taking orders for St. Patrick’s Day!
It is not dry and not bland! There is just a hint of sweetness and there are lots of raisins and caraway seeds. Americans seem to prefer it a little sweeter, and a little more moist than the Irish version across the pond!
My recipe is based on the famous recipe from the Will O’Glenn Irish Bed and Breakfast Inn with a few variations and changes of my own.
See more pictures below in the slideshow.
Irish Soda Bread~American Style
- 2½ cups flour
- 1½ cups raisins
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 5 tablespoons sugar
- ½ cup butter
- 1 cup buttermilk
- 1 tablespoon caraway seeds
- Preheat the oven to 400°.
- Grease an 8-inch round cake pan and boil about 3 cups of water on the stove.
- Place the raisins in a small bowl and pour the boiling water over the raisins. Let it stand for 5 minutes to soften the raisins.
- Meanwhile, in a large bowl, mix the flour, baking soda, baking powder, and sugar.
- With a pastry blender or use two knives, cut in the butter to resemble coarse crumbs.
- Drain the raisins and stir them into the flour mixture.
- Mix in the buttermilk.
- Pat the dough into the prepared pan.
- Bake at 400° for 10 minutes, then lower oven to 375° and bake 20 – 30 minutes more or until a knife inserted in the center comes out clean.
- Cool the pan on a wire rack for 10 minutes.
- Invert the soda bread from the pan and cool it on a wire rack for at least an hour.
- Store the bread wrapped in aluminum foil at room temperature.