Sweet Irish Soda Bread
This sweet Irish soda bread is nostalgia in a loaf, and I'm obsessed with how incredible my kitchen smells every time I make it! It's fluffy, moist and the raisins make it perfectly sweet.
Servings: 2 loaves
Calories: 220kcal
Ingredients
- 5 cups all-purpose flour sifted
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter
- 2 1/2 cups buttermilk
- 1 large egg
- 2 1/2 cups raisins, mixed light and dark
- 3 tablespoons caraway seeds
- turbinado sugar for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Generously butter two 9x5-inch bread pans. Soak the raisins in hot water for 15-20 minutes, then drain well.
- Stir together the flour, sugar, baking powder, salt, and baking soda. Cut the butter into cubes and mix very thoroughly with the flour, by hand, until it looks grainy. Stir in the drained raisins and caraway seeds.
- Add the buttermilk and egg to the flour mixture. Stir well. The dough should resemble thick cake batter. Equally fill 2 loaf pans. Then sprinkle the top of each with turbinado sugar to make it shimmery.
- Bake for 60-70 minutes. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
Video
Notes
Buttermilk can vary in consistency depending on the brand. If your dough is thicker than dense cake batter, don't worry! Just shape it into loaves and place them in the pans. No need to add more liquid.
This bread can be stored at room temperature for up to 2-3 days or in an airtight container in the fridge for up to 1 week. You can even freeze this recipe for up to 3 months and thaw it in the fridge or at room temperature. Reheat as desired.
Nutrition
Serving: 1slice | Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 226mg | Potassium: 233mg | Fiber: 2g | Sugar: 8g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1.8mg