I am so excited to share with you one of my favorite recipes! The BEST Irish Soda Bread. I make this all year round!
I have been making (and eating) Irish Soda Bread for as long as I can recall. I remember it being available from time to time in my house growing up and I remember my Grammy making it when I was a kid as well. I am not sure if I ever helped her make it or not, I would like to think that I did. I can say with confidence (as well as a number of contests won, accolades from family, friends and neighbors and a feature on TODAY) that this is The Best Irish Soda Bread!
Oh and Joe Yonan, Food Editor of The Washington Post, once told me that it was amazing and “the prettiest Irish Soda Bread he had ever seen”. If that didn’t make a girl feel great, well then I don’t know what does! I had brought two fresh loaves to a blogger event a few years back.
It seemed that everyone has some version of Irish Soda Bread floating around that either a relative or friend of the family brought. It wasn’t until my 2nd cousin Rosanne came for a visit to my Grammy’s (after she had married and moved to Boston) that I tasted the one Sweet Irish Soda Bread that I had to have over and over!
At family gatherings, I ate the obligatory slice. To my developing palate, the bread was dry and not that flavorful…so I would pile on the butter – after all butter like bacon, makes everything better lol! But THAT bread….the one made by Roseann’s Italian husband’s mother – That bread, was one to remember! It was almost cake-like. Sweet and light and all I knew was that “I” wanted more…I needed more!! So, after I polished off about 4 slices, shortly after I tinkered and tinkered until I replicated it and have been making it that way ever since!
This really is The BEST Irish Soda Bread! One recent tweak I made to the recipe was to add some heavy cream to the dough. I was lucky enough to spend an afternoon with the incredible Darina Allen (a visionary top chef from Ireland and owner of the world-renowned Ballymaloe Cookery School) and she said here in the US (as compared to Ireland) our milk/buttermilk does not have enough fat in it to replicate Irish baking correctly – She said to “always add cream to any type of soda bread”. which incluides brown bread.
I tried it, loved it and updated my recipe. Another thing Darina said was to “always let the faeries out” by making a cross or an “x” over top your dough before it heads into the oven. I have always done that – but hearing someone else say it made me really happy!
Can you see in the above photo, how much more moist the actual bread looks than what you might typically come across?? And the sugar on the top? Oh yeah, THAT right there is my Sweet Irish Soda Bread! Let me tell you…there is almost nothing on this earth as good as a slice of this just out of the oven, almost too hot to handle, smeared with butter (Especially Kerrygold Butter). Goodness!! If you ever need a Calgon moment and you don’t feel like getting wet to do it….make “The BEST Irish Soda Bread” and a cup of tea, then sit with a good book…Ahhhh… You are welcome!
If you are feeling festive and looking for additional ideas for St Patty’s Day, check out my Disappearing Leprechaun Cookies, these super-fun Marshmallow St Patrick’s Day Treats or my Car-Bomb Brownie Bites that many of my husband’s buddies beg me to make…all-year-long! And if you enjoy Bailey’s Irish Cream…make your own. All it takes are 6 ingredients and 5 minutes and you will never buy it again! You can also make Boozy Irish Cream & Oreo Shakes with it!
Sweet Irish Soda Bread with Raisins
Sweet Irish Soda Bread
Ingredients
- 4 1/2 cups of flour
- 1 1/4 cup sugar
- 2 1/2 tsp baking powder
- dash of salt
- 1 tsp baking soda
- 1/2 cup butter softened
- 2 1/2 cups raisins
- 2 cups buttermilk
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat oven to 350 degrees
- To make 1 large loaf, use a 10-12 inch cast iron pan or ovenproof skillet with 2-inch or better sides or to make 2 loaves use 2 smaller cast iron skillets, oven proof pans or 2 cake pans.
- Cut a big enough circle of parchment paper out to line both the bottom and the sides of your pan(s).
- Whisk the first 5 ingredients in a large bowl until blended, add the butter and raisins and stir well.
- Add buttermilk, heavy cream and egg to the dry ingredients and stir until incorporated - do not over mix.
- Pour mixture into pan(s) and cook for one hour or until toothpick or skewer inserted comes out dry. For smaller loaves, check after 45 minutes, however, most likely it will take an hour to bake. Once a wooden skewer inserted comes out not "wet" it is done. Cool a bit then flip out of the pan(s), peel off parchment paper and allow the bead to cool on a cooling rack, that is if you don't just dig right in like my family and I do!
Nutrition
Colleen’s Notes:
Since this recipe yields a large loaf, often when I am making this for someone, I set aside 25-30% of the batter to make my family a small one….which we eat almost instantly! Depending on its size I start checking the smaller loaf after 35 minutes or so – the large one usually still takes an hour.
This is wonderful for days after you make it as long as you have had it wrapped up tight. just pop a slice in the microwave for 20-30 seconds to warm it through and smear it with butter.
You do not have to use the heavy cream…you can actually use 2 1/2 cups of buttermilk if you choose. I was lucky enough to spend some time last year with Darina Allen (Ireland’s long-time favorite chef and owner of the world-famous Ballymaloe Cookery School and Restaurant) and she mentioned to me that U.S. milk does not have enough fat content to do Irish scones the way they do in Ireland…since then I have taken to adding some heavy cream to both scones and this bread and I really like the result. Thanks Darina!!
Enjoy this…it’s one of my favorite recipes!n Tag me at @SouffleBombay on Instgram or Facebook when you make it! Let me see yours!!
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Marie Matter says
This sounds delicious, and it does look SO moist!
Brenda says
I made this twice. Second time cut back on sugar by half and added 2tbs caraway seeds to counter the sweetness. Lovely texture. Even better toasted with some homemade blood orange marmalade. Yum
Colleen says
Ohhh, love the sound of that marmalade! Thanks for the comment!
John says
I was thinking that it was awfully sweet. Think Diabetes. I will try it with half of the sugar also. Orange marmalade would be a nice addition when serving. Thanks, Brenda and Colleen.
Donna says
I never liked soda bread never made it always bought it at the stores and always blah no taste and so dry but WOW just made this yesterday it’s delicious!! Best I ever had this is a winner recipe! Thank You!
Colleen says
Yay! So great to hear. It is special 🙂
Heather says
Yes please! I am going to have to make this! Stat!
Charles McGrath says
It looks like you add large grain sugar to the top, do you? Also, can I spray the pan with Pam, instead of using parchment paper?
Suzanne says
I used bakers joy spray on mine. Hope it works.
Gina M. Conway says
I thought that too. Although it doesn’t say to. I did anyway. Delish.
ginabad says
Looks good, but I've found Irish Soda bread in the past to be sour. Is that correct, or am I getting it at the wrong places? Hello pudding cookies? I think I have a home for you …. 🙂
Heather Tullos says
Hi, Colleen! I haven't made Irish soda bread in awhile– my recipe calls for a super ton of buttermilk which aids in the dry-factor but I've never tried it sweet! I'm totally making this! Also- good call on the un-meltable baked goodies 🙂
Heather says
Love breads with a little sugar on top! Yum!
Danielle @ DiningWithDani says
I love Irish soda bread. This looks delicious. I drool just looking at the picture.
Susan says
This does look incredible moist! I'm like you, I have a hard time choking down dry Irish soda bread and always smear it with butter, but this I could eat alone!
Jen @JuanitasCocina says
This bread looks amazing! Why have I never made a loaf of soda bread? YUM!
Joanne says
I don't think I've ever had REALLY GOOD irish soda bread but I think it's about time I got some into my life! Love that this is so moist and oh so perfect for breakfast!
Laura says
Yum. I love sweet Irish soda bread!
Shaina Wizov says
I am sooooo lucky to have been able to try this bread. It's delicious!
Danielle Royalegacy says
Our milk does not have enough fat content? That's what happens when you get the government involved in telling us how to eat. Guess I have to get myself a Jersey cow and start milking it myself several times a day.
Danielle Royalegacy says
I just wanted to let you know that I did make your recipe for St. Patrick's Day, and it is every bit as good as claimed! Best Irish Soda Bread we have ever had. This one is a keeper.
Colleen says
Awesome!!
Anonymous says
St Patrick's Day bake off, soda bread, corn beef and cabbage and all the trimmings! what a day for an Irish woman!
Anonymous says
It's like a giant scrumptious scone – the cream is the star ingredient! This is delicious!
Virginia Simpkins says
My family already ate 1/2 while cooling!!!! This is the best Irish soda bread ever!,
Will be making this again and again!
Thank you
Anonymous says
sounds great very similar to my recipe, but what temperature does one use to bake the bread?
Holly says
I don’t have heavy cream on hand. That’s the only thing I’m missing. Any substitute suggestions?
Jules says
This was easy and delicious! Thank you so much. I’ve never made bread before so I was so happy to have the first time be a success!
Vikki welch says
I am a 69 year old part Irish grandma and have been baking soda bread since my teens I was intrigued by this recipe , I followed the instructions and I thought it was a little on the thin side, it would not hold its shape so I did add a little more flour because eggs can vary but against my better judgement I went ahead and put it in my skillet and now that it has been in the oven for a few min it has begun to spill over the edge of my skillet, what did I do wrong or is it a wet dough, thanks so much
Colleen says
Hi Vikki, It IS a wet dough, not thin just heavy and wet. It will not hold its shape, you can not form it. So try it again exactly as written and you should have yourself one delicious loaf to enjoy!
mary kay rogerss says
When do you add the sugar on top and what type of sugar did you use?
Looks delicious!
Colleen says
I use coarse decorators sugar, which you can find at AC Moore or Michael, Sugar In The Raw or Turbindao works as well.
Genevieve says
There is an Irish restaurant nearby that serves grilled sweet Irish soda bread (no raisins), and it is the only place who makes it good! So, I’m hoping to try this recipe for St. Patty’s Day… What kind of sugar do you use on top? And how do you get it to stick? When is it added in the process? Thank you!
Colleen says
I just use coarse decorators sugar…found ar AC Moore or Michael’s. Sprinkle it over-top the dough just before you place it in the oven and ta-dah!
April O. says
So excited to make this for our St. Paddy’s dinner-I have used this wonderful recipe for 3 years and my kids have already been asking for it for a week!
Colleen says
Awesome! Makes me happy that the kids are into it…Just like my own 🙂
Diana says
Delish! I made it today for St Paddy’s. Turned out sweet and moist and kids couldn’t stop eating it. Thanks!
Colleen says
Great to hear!! Thanks for letting me know!
Annette oliver says
Thank you for this wonderful recipe. I made this last year and a friend of my Son, who works in a bakery preferred it to what was made at her bakery. My son loved it so much he requested it as part of his birthday dinner. Thanks again!
Roseann says
Hi Colleen, I searched for a sweet Irish bread and came across your recipe, which I saved on my IPad. I plan on making it tomorrow a little late for you to answer probably. My question is can you use an electric mixer just to incorporate the ingredients? I know I have heard never overmix it can toughen the dough! HAPPY ST PADDYS DAY🍀🍀
Roseann….the Italian wife!!!
Colleen says
Hi Rosann, I always do this by hand (and will be making 2 today!). It doesn’t take long. You could use the paddle attachment on low and mix just until incorporated. enjoy!!
Roseann says
Thanks Colleen I always use the paddle even for my cookies. Well I couldn’t wait to get up this morning so I could try it, it is delicious!! Definitely a keeper. My cousin is on her way now to enjoy the bread with coffee and the rest of the family will have it for dinner tonight! I am sure your wondering why I didn’t take a piece last night? I am on WW & I give myself 1 day on the weekend to cheap….in moderation of course😂 I already had 2 peeps, love peeps and candy. So I am thinking I am being good all week, I may have another slice of bread tomorrow !!
Enjoy your St Paddy’s Day, my DIL is a Kennedy also (maiden)
Roseann
Colleen says
You are a stronger woman that I am! Good for you! I need a little more will-power in my life! So happy you enjoyed it! Next time, I hope you get to have a piece warm from the oven!
Roseann says
Yep, so good I made another batch in 8 days 😁 My son and DIL welcomed another baby to the family, left them a loaf on the kitchen table to enjoy when they got home. Next time I think I am going to go heavier on the caraway seeds, love the flavor it adds!
Kevin Hershey says
Hi Colleen,
Thank you for your wonderful soda bread recipe. I would like to encourage you to rethink the name for your “Car Bomb Brownie” dessert. A car bomb refers to a terroristic weapon used by the Irish Republican Army, who violently (and bravely) fought for freedom for the 6 counties of Northern Ireland. People in Northern Ireland and in the Irish diaspora still live with with trauma in the aftermath of this conflict. Given that there was a car bomb explosion in Derry, NI last month, it is a shame to make light of the conflict by naming a delicious dessert after tool of guerilla warfare that has killed the family members and friends of many living people.
Happy St. Patrick’s Day,
Kevin
Colleen says
Thanks for your feedback Kevin. I totally get that, I was actually in Derry when I was 15 when one went off right by where we were. This dessert was named after the popular beer/whiskey drink. Let me see what I can do later this week.
Kevin says
Thanks for your reply, Colleen. I so appreciate your reconsidering. I know a bartender in Derry who responds to people from the U.S. who order that beer/whiskey drink by asking if they’d like a drink named after the explosion of the Twin Towers.
Thanks again for the recipes and best wishes as you celebrate in the coming weeks!
Colleen says
Kevin, can you tell me what he calls that drink by any chance?
Jeannie Edgell says
Hi Colleen. I was wondering, since my husband will NOT eat raisins, what you think might be a good substitute for them. Chocolate chips? Butterscotch chips ? Some type of Carmel or maple chips ?
We are having our annual get together next Saturday with friends and this will be my first attempt at making soda bread !
Any suggestions will be appreciated. Thank you.
Sincerely,
Colleen says
Men, lol! Well, I have made it with chocolate chips (ok but just not the same), I have made it with dried cranberries and lime (on my site). What I WOULD do….is make 1 recipe, split the dough into 2, make one loaf with raisins and the other with chocolate chips or without anything extra. That way others can have the real deal and he can have what he likes. Don’t forget some butter. It really is magical warm!!
Kristina says
Hi Colleen!
My mum really loves a sweeter soda bread so I’m itching to try your recipe! I’m curious about the softened butter, wondering how to ‘mix it in’ with all the dry ingredients without over-working the dough. I usually cut in cold butter with a pastry cutter or grate frozen butter with a cheese grater. Any thoughts on that?
Thanks!
Colleen says
I just soften it up where its not quite melted and it smooths right into the batter. This is more of a thick batter vs a traditional dough. Hope you enjoy!
Roseann Barrato Young says
Well here I am a year later and just pulled 2 loaves out of the oven! I put caraway seeds in one loaf because I like it!! I can’t wait for tomorrow to cheat on my diet! I am literally salivating! THANK YOU AGAIN AND HAPPY ST PADDYS DAY!🍀💚🍀💚
Colleen says
I love it! Hope you had a great day (and enjoyed the cheat!!, lol THAT is always fun!)
Larisa Yeomans says
I just baked the bread and it is AMAZING, What a revelation, I am truly thankful for your recipe. five stars! it is moist the texture is perfect, i baked it on a pizza stone and it developed the most amazing crust. You have made my day! God Bless You always!
Colleen says
Fantastic! So happy to hear that Larisa! I make this throughout the year. None of us can go more than a couple months without it 🙂
Colleen says
On top of the stove? I would love to try that as well. Vintage recipes passed down are the best! Hope you enjoy Sandra!
Jazmine says
I made this recipe for a soda bread competition at work and won first place! Thank you for sharing! This really tastes so delicious, I ended up making 5 more loaves for my family!
Colleen says
That’s fantastic! SO funny, a number of people have messaged me over the years saying they won a competition with this recipe…Love it!!
Robin says
Hi- just wondering if I could leave the raisins out? Would that affect the texture or change the baking time?
Colleen says
Yes, you totally can leave them out. They just add some texture and a burst of sweetness. Traditionally currants are used.
Roberta says
This recipe is a keeper! Family can’t get enough. Turns out just like the pictures.
Colleen says
YAy! Glad to hear it Roberta! This is probably the one thing I have made more than any other in my life! Slainte!
Patty Bauer says
Hello, In your blog you mentioned putting an “X” in the bread. However recipe does not mention that step and also the loaf pictured does not appear to have an X in it. Is that step not necessary
Also have you tried making with half cup sour cream rather than heavy cream.
One of the local grocery stores has an amazing sweet Irish soda bread and I keep trying to find a recipe similar to it. Going to give this a try today.
Thanks!
Colleen says
Hi Patty! You know I always show the “x” in my IG and FB Stories since I make ISB a lot. The “x” is not necessary, just tradition. I can update the steps since you pointed that out. I have not substituted sour cream for the heavy cream. The fat content in heavy cream is higher which is why I use that. I am sure sour cream would work as well. Good luck!