Side Dishes

Irish Soda Bread


I never really celebrated St. Patrick’s Day growing up, but now that I am older and wiser, I am starting to appreciate the traditional foods that go along with this holiday. This recipe took some trial and error on my part. In my experimenting, I found that I am very particular about my Irish soda bread. I like it to be moist but not too cakey, and I like it to have a hint of sweetness. I finally found a recipe that I was happy with… 


And here it is!




4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 cup unsalted butter
1 cup raisins
2 tbsp. caraway seeds
1 3/4 cups buttermilk





1. Preheat the oven to 375 degrees. Lightly grease a large baking sheet

2. In a large bowl, stir together the flour, sugar, baking soda, baking powder, and salt. Cut in the butter using a pastry blender or two knives until the mixture resembles crumbs. Stir in the raisins and caraway seeds, then add the buttermilk and stir until it forms a dough. 

3. Divide the dough in half. (From here, you can either bake two loaves, or you can freeze half of the dough to make another day…just be sure to defrost it first). 

4. Place each ball of dough onto the prepared baking sheet several inches apart and shape each into a loaf. The dough will probably be a bit sticky and soft, so you might need to flour your hands to do this. Using a knife, cut an X on top of each loaf. 

5. Bake for about 45-50 minutes, or until the bread is golden brown and crusty.
*If you are only making one loaf, check on the loaf after 40 minutes as it might bake a bit quicker.  

6. Allow the loaves to cool a bit before slicing.

*I usually freeze one loaf, so in the pictures you will see only one loaf. The other was wrapped in parchment paper, placed in an airtight bag, and sent to the freezer. Totally your call.





4 thoughts on “Irish Soda Bread”

  1. This recipe is perfect any time of the year – the Irish and St. Patrick’s day don’t have a monopoly on this wonderful treat. It is perfect for a “not too sweet” breakfast bread.Thank you once again, Debbie!


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