Irish Soda Bread with Currants and Apricots
A rustic Irish soda bread with a tender crumb, lightly sweetened and studded with currants and apricots. Quick to make and perfect for breakfast, tea time, or a comforting side.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 53 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, cold and cubed
- 1 1/2 cups buttermilk
- 1/2 cup dried currants
- 1/2 cup dried apricots, chopped
- 1 teaspoon orange zest (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet or grease a baking pan.
- In a large bowl, whisk together flour, baking soda, salt, and sugar.
- Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the currants, chopped apricots, and optional orange zest.
- Make a well in the center and pour in the buttermilk. Mix gently until a soft dough forms.
- Turn the dough onto a floured surface and shape into a round loaf.
- Place on the prepared baking sheet and cut a deep cross on top with a sharp knife.
- Bake for 35–40 minutes until golden brown and the loaf sounds hollow when tapped.
- Allow to cool slightly before slicing and serving.
Notes
- Avoid overmixing to keep the bread tender.
- Soaking dried fruit can make it softer if desired.
- Substitute raisins or cranberries for currants if preferred.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze for up to 2 months and thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 12 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
