My Irish Soda Bread recipe has won many blue ribbons for a reason, it's beyond delicious. A sweeter version of traditional Irish soda bread because it has raisins and sugar.
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Why you'll love this recipe
- This one-bowl bread is easy and tasty; no yeast is needed; the results are an incredibly delicious Irish bread.
- This soda bread has won numerous blue ribbons at baking contests.
Ingredients
- all-purpose flour
- baking soda
- baking powder
- white sugar
- salt
- unsalted butter
- buttermilk
- sour cream
- egg
Equipment
- Cast Iron Skillet
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
- Wooden Spoon
- Whisk
- Cooling Racks
How to make Irish Soda Bread.
- Preheat oven to 350°F/177°C. Spray a 9-inch cast-iron skillet or glass pie pan with non-stick baking spray and set aside.
- In a large mixing bowl, mix the dry ingredients
- Add softened unsalted butter. Blenduntil the mixture is a coarse crumble. Make a well in the center of the ingredients.
- Add in the egg and whisk to break up the egg. Mix in 1 cup of low-fat buttermilk, sour cream, and raisins.
- Use a wooden spoon to gently mix ingredients.
- Place the bread batter into the prepared pan. Use a serrated knife or a very sharp knife to make a deep cross in the center of the dough. Sprinkle the bread with a teaspoon of flour and sugar.
- Bake in the oven on the center rack for about 65 minutes. Check if the bread is done by placing a toothpick in the center of the bread. A toothpick should come out clean. If the toothpick is not coming out clean, leavethe bread in the oven for additional 5-minute intervals. Check for doneness after every 5 minutes.
- The bread will be golden brown.
- Let the bread cool on a wire rack for at least 20 to 30 minutes before slicing.
- Enjoy the bread plain, with a bit of butter, jelly, or marmalade.
How to store Irish Soda Bread with Raisins
To keep the bread fresh, wrap it tightly with plastic wrap or store it in a large sealable bag for up to 4 days.
This bread can be frozen for up to 3 months. Wrap tightly with plastic wrap, then store in a freezer-safe bag.
The bread can be sliced up and then frozen. Then take out as many slices as needed to defrost.
Defrost overnight in the refrigerator.
Eileen's Tips for a great Soda Bread.
- Be sure to use room-temperature unsalted butter for the best results.
- For best results, I use unsalted Kerry Gold Irish butter.
- Let the bread cool completely before slicing.
- Check if the bread is done by placing a toothpick the center of the bread. The toothpick should come out clean. If the toothpick is not coming out clean, leave the bread in the oven for additional 5-minute intervals. Check for doneness every 5 minutes.
- A cake tester can be used instead of a toothpick to check for doneness of the quick bread.
Variations to make a sweet Irish Soda Breadf
- During the holidays, I used dried cranberries instead of raisins.
- If using dried cranberries for the holidays, a little orange zest can be added for a zing of flavor to the bread.
- Many add caraway seeds to the bread, about 1 Tablespoon.
FAQs about Irish Soda Bread
Many baking ingredients were not easy to come by in Ireland. In the 1800s, baking soda was introduced to Ireland.
Traditional soda bread had only a few ingredients, including soured milk, we use buttermilk and baking soda.
Baking soda is a leavening agent for the bread.
Our bread is a bit different than traditional Irish soda bread. It has sugar, raisins, and sour cream, making our bread a bit sweeter and moister.
My Granny always said the cross in the center of the Irish Soda Bread made before baking wards off evil.
My Granny always said that the Cross is a blessing all who eat the bread.
To substitute buttermilk, for every cup of buttermilk, use 1 cup of milk of choice and 1 Tablespoon of white vinegar.
Whisk together, and let it sit on the counter for about 5-10 minutes before adding to your recipe.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
I love any comments or questions. Please feel free to leave them below!
Thank you for your continued support. I am forever grateful.
Eileen xo
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Blue Ribbon Irish Soda Bread Recipe
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Equipment Needed:
Ingredients
- 4 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 Tablespoons unsalted butter, softened
- 1 large egg
- 1 to 1 ½ cups low-fat buttermilk start with 1 cup buttermilk. Add a little more if needed.
- 1 cup low-fat sour cream
- ½ to ¾ cup raisins love raisins add ¾ cup
- non-stick baking spray or butter
Topping for the Irish Soda Bread
- 1 teaspoon all-purpose flour
- 1 teaspoon granulated sugar (optional)
Instructions
- Preheat oven to 350°F/ 177°C. Spray a 9-inch cast-iron skillet or glass pie pan with non-stick baking spray or butter, set aside.
- In a large mixing bowl, whisk 4 cups all-purpose flour, ½ cup sugar, 1 teaspoon kosher salt, 1 teaspoon baking powder, and 1 teaspoon baking soda.
- Add 4 Tablespoons unsalted butter, softened to the flour mixture. Blend with your hands until the mixture is a coarse crumble with no large clumps of butter. Make a well in the center of the ingredients.
- Into the hole, add 1 large egg, use a spoon or whisk to break it up slightly. (Note 1) Mix in 1 cup buttermilk and 1 cup low-fat sour cream.
- Use a wooden spoon to gently mix the batter once, then stir in ½ to ¾ cup raisins. Add a little more buttermilk, up to ½ cup, if the dough seems too dry.
- Place the batter into the prepared pan. Use a serrated knife to make a cross in the center of the dough. Sprinkle 1 teaspoon all-purpose flour and 1 teaspoon granulated sugar (optional) over the top of the bread batter.
- Bake in the preheated oven on the center rack in center of the oven for about 60 minutes. Check if the bread is done by putting a toothpick through the center of bread. The toothpick should come out clean. If the toothpick is not coming out clean, leave bread in the oven for additional 5-minute intervals. Check for doneness after every 5 minutes.
- Let the bread cool on a wire rack at least 20 minutes before slicing.
- Enjoy the bread plain, with a bit of butter, jelly, or marmalade.
NOTES
- Start with 1 cup of buttermilk. If the mixture is too dry, add up to ½ cup.
- Use a wooden spoon to stir, again, that is how my Granny taught me.
