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!!
Marie Matter says
June 6, 2013 at 1:10 pmThis sounds delicious, and it does look SO moist!
Brenda says
March 14, 2020 at 1:15 amI 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
March 16, 2020 at 3:07 pmOhhh, love the sound of that marmalade! Thanks for the comment!
Heather says
June 6, 2013 at 2:06 pmYes please! I am going to have to make this! Stat!
Charles McGrath says
March 16, 2018 at 4:15 pmIt 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
March 17, 2018 at 4:55 pmI used bakers joy spray on mine. Hope it works.
Gina M. Conway says
October 9, 2018 at 7:30 amI thought that too. Although it doesn’t say to. I did anyway. Delish.
ginabad says
June 6, 2013 at 2:24 pmLooks 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
June 6, 2013 at 2:40 pmHi, 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
June 6, 2013 at 4:45 pmLove breads with a little sugar on top! Yum!
Danielle @ DiningWithDani says
June 6, 2013 at 7:22 pmI love Irish soda bread. This looks delicious. I drool just looking at the picture.
Susan says
June 6, 2013 at 8:51 pmThis 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
June 7, 2013 at 12:38 amThis bread looks amazing! Why have I never made a loaf of soda bread? YUM!
Joanne says
June 8, 2013 at 12:41 pmI 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
June 9, 2013 at 1:40 amYum. I love sweet Irish soda bread!
Shaina Wizov says
March 11, 2014 at 8:37 pmI am sooooo lucky to have been able to try this bread. It's delicious!
Danielle Royalegacy says
March 12, 2015 at 4:06 pmOur 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
March 20, 2015 at 6:57 amI 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
February 24, 2016 at 4:39 pmAwesome!!
Anonymous says
March 12, 2015 at 7:40 pmSt Patrick's Day bake off, soda bread, corn beef and cabbage and all the trimmings! what a day for an Irish woman!
Anonymous says
March 14, 2015 at 8:34 pmIt's like a giant scrumptious scone – the cream is the star ingredient! This is delicious!
Virginia Simpkins says
March 15, 2015 at 9:27 pmMy 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
March 20, 2015 at 10:55 pmsounds great very similar to my recipe, but what temperature does one use to bake the bread?
Holly says
March 18, 2016 at 5:46 pmI don’t have heavy cream on hand. That’s the only thing I’m missing. Any substitute suggestions?
Jules says
April 13, 2016 at 7:10 pmThis 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
June 5, 2016 at 6:33 pmI 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
July 21, 2016 at 2:02 amHi 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
March 5, 2017 at 9:27 pmWhen do you add the sugar on top and what type of sugar did you use?
Looks delicious!
Colleen says
March 14, 2017 at 8:21 pmI use coarse decorators sugar, which you can find at AC Moore or Michael, Sugar In The Raw or Turbindao works as well.
Genevieve says
March 15, 2017 at 1:37 amThere 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
March 24, 2017 at 2:28 amI 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
March 16, 2017 at 12:50 pmSo 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
March 24, 2017 at 2:27 amAwesome! Makes me happy that the kids are into it…Just like my own 🙂
Diana says
March 18, 2017 at 4:13 amDelish! I made it today for St Paddy’s. Turned out sweet and moist and kids couldn’t stop eating it. Thanks!
Colleen says
March 24, 2017 at 2:26 amGreat to hear!! Thanks for letting me know!
Annette oliver says
March 30, 2017 at 11:42 pmThank 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
March 15, 2018 at 9:47 pmHi 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
March 16, 2018 at 2:01 pmHi 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
March 17, 2018 at 5:52 pmThanks 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
March 27, 2018 at 12:23 amYou 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
March 30, 2018 at 4:27 pmYep, 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
March 4, 2019 at 3:11 pmHi 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
March 5, 2019 at 12:17 amThanks 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
March 8, 2019 at 1:36 amThanks 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
March 14, 2019 at 1:35 amKevin, can you tell me what he calls that drink by any chance?
Jeannie Edgell says
March 10, 2019 at 3:57 pmHi 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
March 14, 2019 at 1:24 amMen, 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
March 15, 2019 at 2:31 amHi 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
March 29, 2019 at 12:45 pmI 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
March 16, 2019 at 7:27 pmWell 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
March 29, 2019 at 12:38 pmI love it! Hope you had a great day (and enjoyed the cheat!!, lol THAT is always fun!)
Larisa Yeomans says
March 18, 2019 at 12:25 amI 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
March 29, 2019 at 12:37 pmFantastic! 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
March 29, 2019 at 12:34 pmOn 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
August 12, 2019 at 12:11 pmI 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
August 21, 2019 at 11:31 pmThat’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
January 20, 2020 at 5:37 pmHi- just wondering if I could leave the raisins out? Would that affect the texture or change the baking time?
Colleen says
January 23, 2020 at 1:55 amYes, you totally can leave them out. They just add some texture and a burst of sweetness. Traditionally currants are used.
Roberta says
March 17, 2020 at 3:57 pmThis recipe is a keeper! Family can’t get enough. Turns out just like the pictures.
Colleen says
March 19, 2020 at 4:18 pmYAy! Glad to hear it Roberta! This is probably the one thing I have made more than any other in my life! Slainte!