Why I’ll Love This Recipe
I love that this bread requires no yeast, making it quick and easy to prepare.
I enjoy the soft interior and crisp, golden crust that develop during baking.
I appreciate how the buttermilk gives the bread a rich flavor and tender texture.
I like that the raisins add just the right amount of natural sweetness.
I find that this loaf is delicious served warm with butter, jam, or honey.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- all-purpose flour
- whole wheat flour (optional)
- baking soda
- baking powder
- salt
- granulated sugar
- unsalted butter, softened
- buttermilk
- egg
- raisins
- caraway seeds (optional)
Directions
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
- I whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and sugar in a large bowl.
- I cut the softened butter into the flour mixture until it resembles coarse crumbs.
- I stir in the raisins and caraway seeds if I decide to use them.
- I whisk together the buttermilk and egg in a separate bowl.
- I pour the wet ingredients into the dry ingredients and gently mix until a soft dough forms.
- I turn the dough onto a lightly floured surface and shape it into a round loaf without overworking it.
- I place the loaf on the prepared baking sheet and cut a deep “X” across the top with a sharp knife.
- I bake until the bread is golden brown and sounds hollow when tapped on the bottom.
- I let the loaf cool for several minutes before slicing and serving.
Servings and Timing
- Servings: 10 slices
- Prep Time: 15 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour
Variations
I sometimes replace the raisins with dried cranberries for a tangy twist.
I enjoy adding orange zest to brighten the flavor.
I like mixing chopped walnuts or pecans into the dough for extra crunch.
I occasionally sprinkle rolled oats on top before baking for a rustic appearance.
I sometimes substitute part of the all-purpose flour with whole wheat flour for a heartier loaf.
Storage/Reheating
I store the bread in an airtight container or wrapped tightly at room temperature for up to 3 days.
I refrigerate leftovers for up to 1 week if I want to keep them fresh longer.
I freeze individual slices or the entire loaf for up to 3 months, wrapping them well to prevent freezer burn.
I reheat slices in the toaster or warm the loaf in a 300°F (150°C) oven for a few minutes to refresh the crust and soften the interior.
FAQs
Can I make Irish Soda Bread without buttermilk?
Yes. I make a simple substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk and letting it sit for about 5 minutes before using it.
Why do I score an “X” on top of the bread?
I score the loaf to help it bake evenly and allow the center to expand as it rises. It is also a traditional feature of Irish soda bread.
Can I leave out the raisins?
Yes. I make the bread without raisins whenever I prefer a more traditional savory loaf.
Why is my soda bread dense?
I avoid overmixing the dough because gentle handling helps create a lighter, more tender texture.
Can I freeze Irish Soda Bread?
Yes. I freeze the loaf after it has cooled completely, and it keeps well for up to 3 months when wrapped tightly.
Conclusion
I enjoy making Irish Soda Bread with Buttermilk and Raisins because it is simple, comforting, and full of homemade flavor. The tender crumb, crisp crust, and sweet raisins make every slice satisfying, whether I enjoy it fresh from the oven or toasted the next day. Whether I serve it for breakfast, alongside soup, or with a spread of butter and jam, this classic bread is always a welcome addition to my table.
PrintIrish Soda Bread with Buttermilk and Raisins
