Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

Want more foolproof and delicious recipes?
Sign up for our newsletter and get recipes and inspiration into your inbox.

By: Chef Laura Bonicelli

Irish Soda Bread with Caraway is a hearty quick bread. My version is slightly sweet and speckled with raisins. Buy your ingredients at your favorite Farmers Market! 

Irish Soda Bread with Caraway

About Irish Soda Bread with Caraway Seeds

My Irish Soda Bread with Caraway makes an 8-inch loaf.  The origin of soda bread is attributed to Native Americans using naturally occurring sodium bicarbonate in pearl ash from wood to leaven the bread without yeast. The tradition of Irish Soda Bread began in the 1830s in Irland when commercial producers introduced baking soda (sodium bicarbonate). Traditionally, soda bread is a round loaf with a cross cut in the top to ward off fairies. (Since I don’t seem to have a fairy problem, I thought I could skip that step.) The bread texture is scone-like and perfect for serving with soup, stew, or just a good amount of butter.

.putting it together

For our Irish Soda Bread with Caraway, as with any quick bread, we’ll get all of our dry ingredients mixed and then add in the wet ingredients. I use a whisk and stir and evenly distribute the ingredients. I cut the butter into small pieces and work it into the flour with my hands. Stir in the raisins at this point.

Remember, baking soda needs acid to work. (Cooking club members – see “Baking Basics – types of leavening” in the club.) Providing the acid is the function of the buttermilk in this Irish Soda Bread recipe; it has the acid. A quick fix if you don’t have buttermilk on hand; add some vinegar or lemon juice to regular milk. For this recipe, I would use one tablespoon of white vinegar or lemon juice. Measure that into your measuring cup before you measure the milk. Then stir it up and let it sit while you get the rest of your ingredients together. You’ll notice the milk will curd slightly, which is fine. You’ll have enough acid to react to the sodium bicarbonate, and your bread will rise. As a general rule of thumb, I use roughly one tablespoon of white vinegar or lemon juice per cup of milk. This recipe has a little over a cup of milk, but it’s enough acid.

If you feel your Irish Soda Bread with Caraway loaf is getting too brown, tent it with aluminum foil. I usually check the loaf after 30 minutes. Irish Soda Bread is always best served warm, so keep the butter handy!

don’t forget

Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!

Irish Soda Bread with Caraway
Irish Soda Bread with Caraway dough in pan
Irish Soda Bread with Caraway bread in pan

I hope you love this recipe! 

Buon Appetito!
email signature

Step by Step Instructions

Irish_Soda_Bread

Irish Soda Bread with Caraway

© Chef Laura Bonicelli
Irish Soda Bread is a hearty quick bread. My version is slightly sweet and flavored with caraway seeds.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Breakfast, Brunch, Lunch
Cuisine Irish
Servings 8
Calories 356 kcal

Equipment

  • 8-inch cake pan

Ingredients
  

  • 3 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon caraway seeds -- optional
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 4 tablespoons chilled unsalted butter -- cut into 8 pieces
  • 2/3 cup currants or raisins

=====

  • 1 1/3 cups buttermilk
  • 1 large egg

Instructions
 

  • Preheat oven to 375 º F. Spray an 8-inch cake pan with cooking spray.
  • In a large bowl, whisk together the flour, sugar, seeds, baking powder, and salt.
  • Using a pastry blender or your fingers, mix and the butter into the flour until you the mixture is mealy and butter is evenly distributed. Stir in the currants.
  • Measure buttermilk in a 2-cup liquid measuring cup and stir in the egg until combined.
  • Stir the egg mixture, all at once, into the dry and mix until just combined. Turn over several times to form a ball.
  • Put the dough into the prepared pan and push to the edges.
  • Bake for 45 to 55 minutes, until browned, puffed, and a knife inserted in the center comes out clean.

Nutrition

Calories: 356kcalCarbohydrates: 62gProtein: 8gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 483mgPotassium: 226mgFiber: 2gSugar: 8gVitamin A: 271IUVitamin C: 1mgCalcium: 63mgIron: 3mg
Keyword bread, currants, raisins
Tried this recipe?Let us know how it was!

More Recipes

Weeknight Pasta Recipes

Weeknight Pasta Recipes

Who doesn't love a great pasta dish? We have four of them here, and every one of them is delicious. Penne with Broccoli Pesto Sauce and Sesame Soba Noodles with Broccoli and Chicken go together reasonably quickly. Ratatouille Stuffed Shells and Chicken Tetrazzini...

Green Beans and Coconut

Green Beans and Coconut

By: Chef Laura Bonicelli Green Beans and Coconut is a spicy, sweet side dish that always gets compliments, second helpings, and multiple recipe requests. Buy your ingredients at your favorite Farmers Market! about Green Beans and CoconutOne of my favorite things about...

Indian-style Saffron Rice

Indian-style Saffron Rice

By: Chef Laura Bonicelli Indian-style Saffron Rice is a beautifully colored, sweet, savory, and crunchy rice dish. Buy your ingredients at your favorite Farmers Market! about Indian-style Saffron RiceIndian-style Saffron Rice is full of surprises. First of all, the...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!
en papillote

Subscribe To Our Newsletter!

Join our mailing list to receive the latest recipes and updates!

You have successfully subscribed!

Pin It on Pinterest