Classic Irish soda bread made with white flour and studded with raisins is easy to make and wonderfully satisfying. If you prefer a whole-grain version, try the whole wheat Irish soda bread recipe for a heartier loaf.
It’s March — my favorite month for many reasons: my birthday, longer evenings, and St. Patrick’s Day. Growing up as an Irish step dancer, March meant a stream of festivals, parades, and community events. My fondest memories are the small celebrations at schools and churches, especially the spread of simple, comforting food.
My go-to at those gatherings was always Irish soda bread. Warm from the oven and slathered with butter, it’s hard to beat. This classic recipe yields a tender interior with a golden crust and the occasional sweet burst from raisins.
Ingredients
This soda bread uses just a few pantry staples. Traditional Irish soda bread is plain, but many American versions include raisins or currants for a touch of sweetness and added moisture. Here’s what you’ll need:
- Flour
- Sugar
- Baking soda
- Salt
- Cold unsalted butter
- Buttermilk (or milk + white vinegar)
- Egg
- Raisins (or dried currants)
Caraway or No Caraway?
Caraway seeds sometimes appear in soda bread and add a distinctive, slightly rye-like note. They can be polarizing—some people love them, others do not. If you enjoy that flavor, add a tablespoon or two of caraway seeds to the dry ingredients. Otherwise, omit them and rely on the raisins for flavor and texture.
How baking soda leavens soda bread
Unlike yeast breads, soda bread is a quick bread that rises because of a chemical reaction between baking soda and an acid. Buttermilk provides that acidity; when combined with baking soda, it releases carbon dioxide, which creates lift in the dough. If you don’t have buttermilk, stir two tablespoons of white vinegar into a cup of milk and let it sit for about five minutes — the milk will thicken and work as a good substitute.
Cutting butter into the flour
Another defining step is cutting cold butter into the dry ingredients until the mixture resembles coarse, wet sand. This is the same technique used for scones and pie crusts and helps create pockets of melted butter that keep the bread tender and slightly flaky. Use a pastry cutter, food processor, or two knives to achieve the right texture. Those small bits of butter melt during baking and leave air pockets that prevent a heavy loaf and add rich flavor.
More ideas for St. Patrick’s Day
If you’re planning a St. Patrick’s Day menu, soda bread pairs beautifully with soups and stews. Try it alongside lamb and barley stew or cheesy colcannon cakes for a comforting spread. Corned beef is also a classic choice for the season and complements the bread nicely.
Classic Irish Soda Bread with Raisins
Ingredients
- 4 cups all-purpose flour divided
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 4 tablespoons cold unsalted butter cut into small pieces
- 1¾ cups cold buttermilk shaken
- 1 egg lightly beaten
- 1 cup raisins
Instructions
-
Preheat the oven to 375°F. Line a Dutch oven with parchment or lightly spray it with cooking spray.
-
In a large bowl, combine 4 cups of all-purpose flour with the sugar, baking soda, and salt.
-
Toss the raisins in a small bowl with about 2 teaspoons of the flour mixture to coat them; this helps prevent them from sinking to the bottom of the loaf. Set aside.
-
Cut the cold butter into the flour mixture with a pastry blender, food processor, or two knives until it resembles coarse sand.
-
Whisk the buttermilk and egg together in a small bowl. Pour the liquid into the dry ingredients and stir until just combined. Fold in the coated raisins.
-
Turn the dough onto a well-floured surface and knead gently a few times until it holds together. Shape into a round loaf and place in the prepared Dutch oven or on a baking sheet. Use a sharp knife to score a deep X across the top.
-
Bake for 45–60 minutes, or until the crust is golden and the loaf sounds hollow when tapped. Exact time depends on your oven and whether you use a covered Dutch oven.
-
Cool slightly, then serve warm with butter, or store in an airtight container at room temperature.
Tried this recipe?Share your results and photos to celebrate — it’s one of the simplest and most rewarding bakes you can make.