Irish American Soda Bread
A tender, slightly sweet quick bread studded with plump raisins and aromatic caraway seeds. This Irish-American twist on the traditional soda bread uses eggs and butter for a richer crumb, making it perfect toasted with butter or alongside a hearty stew.
For 8 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
- mix
Whisk the dry ingredients together.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
- mix
Cut the butter into the flour mixture.
1.Add the cold butter cubes to the flour mixture.2.Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.TIPWork quickly so the butter stays cold. Cold butter creates steam pockets during baking for a tender crumb. - mix
Stir in raisins and caraway seeds.
Add the raisins and caraway seeds to the flour-butter mixture. Toss gently to distribute evenly.
- mix
Combine the wet ingredients.
In a separate small bowl, whisk together the beaten egg and buttermilk. Pour into the dry ingredients.
- mix
Form the dough until just combined.
Stir with a wooden spoon until the dough comes together into a shaggy, sticky mass. Do not overmix — stop as soon as no dry flour streaks remain.
TIPOvermixing develops gluten and makes the bread tough. A sticky, rough dough is exactly what you want. - prep
Shape the loaf on the baking sheet.
1.Turn the dough out onto a generously floured work surface.2.With floured hands, gently shape the dough into a round, roughly 7-inch loaf.3.Transfer to the prepared baking sheet or cast iron skillet. - prep
Score the top of the loaf.
Using a sharp serrated knife, cut a deep cross into the top of the loaf, about half an inch deep from end to end.
TIPScoring the cross lets the heat penetrate the center so the loaf bakes evenly. Irish folklore says it lets the fairies out. - bake · ~45 min
Bake until deeply golden.
Bake for 40-50 minutes, rotating the pan halfway through. The bread is done when the crust is deep golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach 190°F (88°C).
TIPIf the top browns too fast, tent loosely with foil during the last 10 minutes. - rest · ~20 min
Cool before slicing.
Transfer the bread to a wire rack and let it cool for at least 20 minutes. Serve warm or at room temperature with butter.
TIPSlicing while hot can make the crumb gummy. Letting it rest allows the structure to set.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold butter straight from the fridge to ensure flaky, tender pockets in the crumb.
- 2Do not overmix the dough—stop as soon as the dry flour disappears to avoid a tough loaf.
- 3Score a deep cross on top so the bread bakes evenly and the center cooks through.
- 4If the crust darkens too quickly, tent the loaf with foil during the last 10 minutes of baking.
- 5Let the bread cool for at least 20 minutes before slicing to prevent a gummy interior.
- 6Store leftover soda bread wrapped in foil at room temperature for up to 2 days; toast slices to refresh.
Adapt it for your goals.
Whole Wheat Soda Bread
Replace half of the all-purpose flour with whole wheat flour for a nuttier, more rustic loaf. Add 2 tablespoons of honey to balance the whole wheat bitterness.
Gluten Free Soda BreadGluten-Free Soda Bread
Use a 1:1 gluten-free all-purpose flour blend plus 1 teaspoon xanthan gum. The buttermilk and leaveners still react well, yielding a tender crumb for those avoiding gluten.
Dried Cherry & OrangeDried Cherry & Orange
Swap raisins for dried cherries and add 1 tablespoon freshly grated orange zest for a bright, tangy twist that pairs beautifully with the caraway.
Cheese & Herb SavoryCheese & Herb Savory
Omit sugar, raisins, and caraway. Add 1 cup shredded sharp cheddar, 2 tablespoons chopped fresh chives, and 1 teaspoon black pepper for a savory scone-like bread.
Vegan Soda BreadVegan Soda Bread
Replace butter with cold vegan butter, use a flax egg (1 tbsp ground flax + 3 tbsp water), and substitute buttermilk with 1.75 cups plant milk mixed with 1.5 tbsp lemon juice.
Why this is on our healthy list.
Rich in Iron from Raisins
Raisins provide a natural source of iron, important for oxygen transport and energy metabolism.
Digestive Aid from Caraway
Caraway seeds have traditionally been used to ease bloating and support healthy digestion.
Calcium from Buttermilk
Buttermilk is a good source of calcium, essential for strong bones and teeth.
Moderate in Saturated Fat
This recipe uses a modest amount of butter, keeping saturated fat lower than many butter-heavy cake or biscuit recipes.
Frequently asked questions
Overmixing develops gluten, which makes the bread tough. Mix only until the dough comes together in a shaggy mass, and handle gently.
