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A wonderfully dense yet tender quick bread that requires no yeast. This version, popular in the US, is slightly sweet, studded with raisins and caraway seeds, and comes together in under an hour. Perfect with a slather of butter.
Prepare Oven and Pan (5 minutes): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Combine Dry Ingredients (2 minutes): In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until thoroughly combined.
Cut in the Butter (3 minutes): Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Mix Wet Ingredients (1 minute): In a separate medium bowl, whisk the chilled buttermilk and the lightly beaten egg together until smooth.
Form the Dough (2 minutes): Pour the buttermilk mixture into the dry ingredients. Stir with a fork or spatula just until a shaggy, sticky dough forms. Do not overmix. Gently fold in the raisins and caraway seeds.
Shape and Score the Loaf (2 minutes): Turn the dough out onto a lightly floured surface. Knead very gently 4-5 times, just enough to bring it together into a cohesive ball. Shape it into a round loaf, about 7 inches in diameter, and place it on the prepared baking sheet. Using a sharp, floured knife, score a deep 'X' (about 1/2-inch deep) across the top of the loaf.
Bake the Bread (45 minutes): Bake in the preheated oven for 40-50 minutes. The bread is done when it's deep golden brown and sounds hollow when you tap the bottom. A wooden skewer inserted into the center should come out clean.
A wonderfully dense yet tender quick bread that requires no yeast. This version, popular in the US, is slightly sweet, studded with raisins and caraway seeds, and comes together in under an hour. Perfect with a slather of butter.
This irish_american recipe takes 60 minutes to prepare and yields 8 servings. At 445.32 calories per serving with 9.65g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or side or snack.
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Cool Before Serving: Transfer the hot bread to a wire rack to cool completely, or for at least 30-45 minutes. Slicing it while too hot can result in a gummy texture. Serve warm or at room temperature with butter.
Replace raisins with other dried fruits like currants, dried cranberries, or chopped dried apricots. Add 1/2 cup of chopped walnuts or pecans for extra texture.
For a heartier loaf, substitute 1 cup of the all-purpose flour with 1 cup of whole wheat flour. You may need an extra tablespoon or two of buttermilk as whole wheat flour is more absorbent.
Omit the sugar, raisins, and caraway seeds. Add 1/2 cup of sharp cheddar cheese, 2 tablespoons of chopped fresh chives, and 1 teaspoon of dried rosemary for a savory version.
Add the zest of one large orange to the dry ingredients for a bright, citrusy flavor that pairs wonderfully with the raisins.
The carbohydrates from the flour and sugar provide a quick and accessible source of energy, making this bread a satisfying snack or breakfast item.
Raisins are a good source of dietary fiber, which is important for digestive health and can help promote a feeling of fullness.
Raisins and caraway seeds contribute small amounts of essential minerals like iron, potassium, and magnesium to the bread.
This version of soda bread is more of a treat than a health food. It contains refined flour and added sugar. However, it provides quick energy from carbohydrates and some fiber from raisins. For a healthier version, consider using part whole wheat flour and reducing the sugar.
A single slice (approximately 1/8th of the loaf) contains around 420-450 calories, depending on the exact ingredients used. It's a dense, satisfying bread.
Traditional Irish soda bread is a very simple, rustic loaf made with only four ingredients: flour (often wholemeal), buttermilk, baking soda, and salt. The Irish-American version evolved to be richer and more cake-like, with the addition of butter, eggs, sugar, raisins, and caraway seeds.
The most common reason is overworking the dough. Mixing and kneading develop gluten, which makes yeast breads chewy but makes quick breads tough. Mix only until the flour is just moistened and knead only a few times to bring it together.
Yes, you can make substitutions. Use a plant-based butter and a vegan buttermilk (1.5 cups of soy or almond milk with 1.5 tbsp of lemon juice). For the egg, you can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or a commercial egg replacer.
Store the completely cooled bread in a bread box or wrapped in a clean kitchen towel at room temperature for up to 3 days. Avoid storing it in plastic, which can make the crust soft and soggy.
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