Irish Soda Bread Recipe
St. Patrick’s Day is just around the corner. Not only is it a great excuse to drink a few extra beers, it’s the perfect opportunity to try your hand at this authentic Irish Soda Bread Recipe.
Irish Soda Bread is a classic quick bread (one that doesn’t use yeast to rise). Instead, it’s leavening power comes from the combination of buttermilk and baking powder.
Similar to my favorite pancakes.
This type of bread is hearty, and dense. With a crisp, outer crust and soft, fluffy interior.
Classic recipes for this bread are loaded with raisins, and served warm with a strong smear of butter.
To make, start by whisking together the dry ingredients into a large bowl.
Combine all-purpose flour, sugar, baking soda, baking powder, and cream of tartar.
Using a fork or pastry blender, cut butter into the dry ingredients. Add in the buttermilk.
Mix gently to combine and add in a couple handfuls of raisins to the dough.
Drop the mixture into a greased cast iron pan, tent with foil, and bake for about 45 minutes or until golden brown.
Serve this bread warm with a generous smear of butter.
Or as a side dish to a hearty, beef stew.
Irish Soda Bread Recipe
The Best Homemade Irish Soda Bread Recipe that is easy to make in a cast iron pan. Traditional and authentically made with raisins.
Ingredients
- 3 cups All-Purpose Flour
- 1/4 cup Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Cream of Tartar
- 6 Tbsp Butter, softened
- 1 1/2 cups Buttermilk
- 1 cup Raisins (mix of golden and regular) optional
Instructions
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In a large bowl, whisk together flour, sugar, baking soda, baking powder, and cream of tartar.
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Cut in butter with the help of a fork or pastry blender until butter pieces are the size of peas or smaller.
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Stir in the buttermilk until just combined.
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Add in the raisins and stir.
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Transfer dough to a greased cast iron pan. Using a sharp knife, score the bread with a slash or X across the top of the dough, the cut being about 1/2 inch deep.
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To prevent the bread from overbrowning, loosely cover the pan with aluminum foil, and then bake at 350℉ for about 45-50 minutes or until the bread is golden brown and cooked through.
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Let baked bread cool in the cast iron pan for 5-10 minutes and then remove to a wire rack. This is best enjoyed warm.
Recipe Notes
Did you make this recipe?
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Irish stew looks warm and comforting
It’s perfect. A great addition to this bread.
Very easy to stir up! Liked how it baked in the cast iron skillet. Delicious so glad I tried this recipe.
Thanks Cheryl for the review. Glad you loved this too.
I don’t have cast-iron, can I put it in a loaf pan that is Glass?
A loaf pan may work, but if you have a pie plate/pan- I’d try that instead. It’s roughly the same shape and size as a cast iron pan.
I love this recipe so much! Made it twice already and it’s become a family favorite. Your photos are stunning – they remind me of the professional food shots I see on https://www.dreamstime.com/photos-images/healthy-food.html. You have such a talent for food styling!
Thank you!