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.

Enjoy!

Irish Soda Bread~American Style

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Americans like their soda bread a little sweeter and more moist than across the pond. This one is exactly that! Delicious!
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Prep Time10 mins
Cook Time30 mins
Servings: 12
Calories: 250

Ingredients

  • cups flour
  • cups raisins
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 5 tablespoons sugar
  • ½ cup butter
  • 1 cup buttermilk
  • 1 tablespoon caraway seeds

Instructions

  • 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.

EXTRA TIP:

LASTS for about a week wrapped in aluminum foil at room temperature.
FREEZE: It will keep in the freezer for 3 months wrapped in aluminum foil and put into a freezer bag.
Nutrition
Sodium: 221mg | Calcium: 57mg | Vitamin C: 1mg | Vitamin A: 271IU | Sugar: 6g | Fiber: 2g | Potassium: 214mg | Cholesterol: 23mg | Calories: 250kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 9g | Protein: 4g | Carbohydrates: 40g | Iron: 2mg

5 Comments

  1. Nancy Kahane March 17, 2017 at 12:21 pm

    Angie,Thank you for the soda bread recipe.  It is now baking in the oven and I can’t wait to try it. Blessings,Nancy

    Reply
    1. Angie March 17, 2017 at 1:03 pm

      great, Nancy! Happy St. Patrick’s Day!!

      Reply
  2. Victoria Flynn Molnar March 16, 2017 at 9:16 pm

    can’t wait to try this. I always loved Mary Cornell’s bread. is it like that? my maiden name is Flynn so I should learn how to make this.

    Reply
    1. Angie March 16, 2017 at 10:55 pm

      HI! I know Mary but I don’t know who you are! Even with knowing your maiden name! haha! It is a little like Mary’s, but a little different. Give it a try! Let me know how it goes!

      Reply
      1. Angie March 17, 2017 at 1:03 pm

        oh Vicki it you! I didn’t see your name before! haha!

        Reply

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