A tasty and simple recipe.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup white sugar
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 cups raisins
- 1 tablespoon caraway seeds
- 2 eggs, lightly beaten
- 1 ¼ cups buttermilk
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
- In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread. Dust with reserved flour
- Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 100 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 543 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It’s the best
Its a nice recipe, but not the traditional style Irish Soda Bread. This recipe is more like a dense cake but very moist! I used 2 tbs of Caraway seed because we like a richer flavor of them, cut the raisins to 2 cups, and used vanilla yogurt instead of sour cream. It came out Amazing!
I make several loaves of this soda bread every year for St. Patrick’s Day. It’s great with Irish butter. I like to lightly toast it too. I do reduce the raisins to 2 cups vs the 3 cups that the recipe calls for. It’s a matter of personal preference.
I use this recipe every year. I do not put in caraway seeds and I am allergic to egg so I replace the 2 eggs with combined 2t baking soda 2T vinegar. So good…
My first time making Irish Soda Bread and this recipe was just amazing. The only thing I did different was half regular and half golden raisins. The recipe was just perfect otherwise! Thank you!!
Wonderful and easy. Was so NOT DRY that I was surprised as Soda Bread has that reputation of dryness. I topped it with a Guiness Glaze and people absolutely loved it. Will make this bread again!
I made a half recipe in a 6-inch cast iron skillet for my husband and I for St. Patrick’s Day. We have been enjoying this bread. There are a few things to note however. (1) Skip flouring the top of the bread. It just sits there and adds nothing to the flavor. I ended up blowing it off the top. (2) Choose either the caraway seeds for a more savory version or the raisins for a sweeter version. The two flavors compete with each other if used at the same time. Additionally, I would cut back on the number of raisins. I used one cup for a half recipe and they were still plentiful. (3) The directions mention that the dough will be sticky but mine was also very wet. I sprinkled in a little extra flour with not much change in wetness, so I stopped and forged on with the recipe. It does bake up nicely, so don’t be worried if the dough seems overly wet.
Made pretty much like the recipe. Only minor change was when I ran out of raisins and used 1/4 raisins and 3/4 dried cranberries. Delicious!!
Have always baked 75 mins and still had “sticky” underdone center. Flavor is great but we usually end up toasting slices to improve. Anyone have suggestions to moderate?
Made this last night for an early St. Patrick’s Day dinner and I am so amazed how easy and delicious this bread was. I will definitely make this again!
Excellent Soda Bread!! Soaked my raisins in whisky and made whisky butter to spread on top. WOW!!!
It could use more butter and salt, maybe because I had to sub in yogurt for the sour cream. I added extra carroway seeds, don’t be shy with it. I used raisins and cranberry and plumped them in vodka and orange juice. Still could not taste the orange, so adding orange zest a good idea, don’t worry, it won’t overpower it. The overall texture and crust was great, I egg washed it and it came out golden brown. 350 degrees for 65 minutes worked well, as I divided it into 2 loaves in cast iron pan. Next time I’ll try one skillet for a thicker loaf.
Very tasty and simple to make. The caraway adds to the flavor.
This is my go to quick bread. This is by far the best recipe out there! I substitute currants for raisins. Friends ask me to make this regularly.
This was a real crowd pleaser! It was best served the next day and when you toast it…. delish! Pay attention when the recipe says dough will be sticky, it sure is! Make sure you put flour on your hands while handling the dough. I also cut the amount of raisins in half. Thank you for a great recipe!
It turned out well though I added caraway seed as my Grandmother always insisted on. I wasn’t sure of the amount so I fell a bit short. Next year…
I had never eaten soda bread before, so I wasn’t sure what to expect. I definitely liked this recipe, but when they say “sticky dough,” they mean STICKY DOUGH. I enjoyed putting this together and watching it progress in the oven. I was surprised at how heavy it is on raisins, but I don’t think I’d change it. I liked it more than anyone else in my household, so I’m not sure if I’ll make it again.
I brought this recipe to work for St. Patty’s day and everyone loved it. I didn’t use caraway seeds and I only used about two cups of raisins. Just personal preference. I also added a powdered sugar glaze with almond and vanilla extract because I wanted it to be a little sweeter.
Easy & delicious! I used 2 cups of raisins & it was just the right amount. Next time I’ll just sprinkle some flour on top. 1 tbsp of flour was too much. I will definitely make it again & I won’t be waiting for St Patrick’s Day!
This was the best recipe I have tried!! Love it!!
This was so tasty!! I’ve never had soda bread before but I have a feeling that it wouldn’t taste this good! I used 1/2 as many raisins and fennel instead of caraway since I didn’t have any, otherwise followed recipe as written. For kneading in the bowl, used a spatula pulling dough from edge & pushing it into the center. Puffed up amazingly, was done after 60 minutes. Couldn’t stop eating it, hubby also! Shared with neighbor, also liked it. Tasted great for breakfast the next day!