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Classic Irish Soda Bread

It's been a while since I've been able to participate in the Taste of Home Bakeable challenge so I was excited for this month's, Classic Irish Soda Bread. 

I measured the flour called for in the recipe and then I pulled aside 2 teaspoons and put it in a small bowl.  I tossed the raisins with it to keep them from sinking.

I only made one change and that was to add some caraway to the recipe.  I used the food processor to cut the butter into the flour mixture because I hate the two knives or pastry blender thing.

I poured the mixture out onto a pastry mat and then patted it down.  I added my floured raisins on top and then kneaded it about 8 times.  


The mat makes it super easy to tell that you've gotten it to the correct dimensions. I moved it to a baking sheet that was coated with a little non stick spray.

I somehow missed the step of cutting the cross in the top of the loaf.  Mine took about 33 minutes to bake.  We didn't let it cool for very long before slicing it and digging in. 

I served it with some Kerrygold butter. I hid a few pieces and plan on making a grilled cheese sandwich with some maple cheddar for lunch tomorrow.

Thank you to Gloria W for sharing the recipe! If you'd like to get in on the Taste of Home #Bakeable challenge fun, you can check out the details here:

Classic Irish Soda Bread

Classic Irish Soda Bread
Author: Jolene's Recipe Journal


  • 2 cups all-purpose flour, divided use
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons caraway seeds
  • 3 tablespoons cold butter, cubed
  • 2 large eggs, room temperature, divided use
  • 3/4 cup buttermilk
  • 1/3 cup raisins


  1. Preheat oven to 375°. Whisk together first 6 ingredients minus 2 teaspoons of flour. Cut in butter until mixture resembles coarse crumbs. 
  2. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Toss raisins with reserved flour and fold into batter.
  3. Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top.
  4. Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.

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Other recipes you may enjoy:

caraway, raisins, Irish Soda Bread
Breads, breakfast, St. Patrick's





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