Irish Soda Bread with Raisins and Caraway
Indulge in the classic charm of Irish Soda Bread with Raisins and Caraway, a rustic and flavorful bread that's perfect for any occasion. This no-yeast bread is brought to life with a tender crumb and slightly sweet profile, thanks to the addition of plump raisins and aromatic caraway seeds. Made with simple pantry staples like all-purpose flour, buttermilk, and a hint of sugar, this traditional recipe requires minimal prep time and bakes to perfection in under an hour. The buttery, golden crust contrasts beautifully with the soft, dense interior, making it an irresistible accompaniment to a hearty stew or a comforting afternoon tea. Whether you're celebrating St. Patrick’s Day or simply craving a homemade bread, this easy-to-make Irish classic is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter, cold and cubed
- 1 cup raisins
- 1 tablespoon caraway seeds
- 1.5 cups buttermilk
- 1 large egg, beaten
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the raisins and caraway seeds, ensuring they are evenly distributed throughout the dry mixture.
In a separate bowl, whisk together the buttermilk and the beaten egg.
Gradually add the wet mixture to the dry ingredients, stirring until a sticky dough forms. Avoid overmixing.
Turn the dough out onto a floured surface and gently knead it just enough to bring it together into a round loaf. Do not over-knead.
Place the dough onto the prepared baking sheet. Using a sharp knife, score a deep cross on the top of the loaf to allow for proper cooking.
Bake in the preheated oven for 45–50 minutes, or until the bread is golden brown and a skewer inserted into the center comes out clean.
Let the bread cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 40.5 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 284 mg | 6% | |
*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.
