Irish Soda Bread with Raisins
Bring a taste of Ireland to your table with this delightful Irish Soda Bread with Raisins. This easy-to-make bread requires no yeast, relying instead on the magic of baking soda and buttermilk for its tender crumb and rustic texture. Studded generously with plump, sweet raisins and lightly sweetened with a touch of sugar, it strikes the perfect balance between savory and sweet. A scored “X” on top not only adds a traditional touch but also ensures even baking. Ready in just over an hour, this wholesome, golden loaf is perfect for breakfast, a snack with tea, or as a side for hearty soups and stews. Serve warm or at room temperature for a comforting, homemade treat that’s sure to impress! Keywords: Irish Soda Bread, raisin bread recipe, no-yeast bread, easy soda bread, traditional Irish bread.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter, cold and diced
- 1.5 cups raisins
- 1.75 cups buttermilk
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
Using your fingers or a pastry cutter, work the cold, diced butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the raisins, making sure they are evenly distributed throughout the flour mixture.
In a small bowl, whisk together the buttermilk and the egg until well combined.
Make a well in the center of the dry ingredients and pour the buttermilk mixture into it. Gently stir with a wooden spoon or spatula until the dough comes together. Be careful not to overmix.
Turn the dough onto a lightly floured surface and quickly knead it a few times to form a cohesive ball. The dough will be slightly sticky.
Place the dough onto the prepared baking sheet and gently flatten it into a round loaf about 2 inches thick.
Using a sharp knife, score a deep 'X' on top of the loaf, about 1/2 inch deep. This allows the bread to expand while baking.
Bake in the preheated oven for 50-55 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the loaf from the oven and cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 27.1 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 359 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
