I am so excited to share with you one of my favorite recipes! The BEST Irish Soda Bread recipe. I make this all year round! Wait till you see how much better this is that what you are most likley accustomed to.
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.
Check out my TikTok Video to see how you make my Irish Soda Bread
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 with a number of contests won, accolades from family, friends and neighbors and a feature on TODAY) that this is The Best Irish Soda Bread.
O!!h And Joe Yonan, the 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 doesn’t make a girl feel great, well then I don’t know what does! I brought two fresh loaves of my Irish Soda Bread with raisins to a blogger event a few years back, which is where he had it.
It seems like everyone has some version of Irish Soda Bread floating from either a relative or friend. I am 1/2 Irish, so 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!
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 something different in a soda bread.
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 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 and cookbook author 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”. As well as brown bread, scones etc.
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, especially someone from Ireland, makes 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!
This sweet Irish Soda Bread recipe is so close to how my relatives over in Donegal have made it for decades. This Irish soda bread recipe uses raisins, which I recommend for both flavor and texture.
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).
If you ever need a Calgon moment and you don’t feel like getting wet to do it (ha!). Make “The BEST Irish Soda Bread” and a cup of tea, then sit with a good book…Ahhhh… You are welcome!
To watch my 1 minute TikTok video on how to make this Irish Soda Bread Recipe, click here.
If you are feeling festive and looking for additional ideas for St Patty’s Day, check out my Irish Brown Bread recipe.
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!
Recipe originally published in 2013. Updated in 2022.
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 melted
- 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!
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.
Elizabeth says
Should I be sprinkling sugar on top like in the picture?
Colleen says
I like to, it makes it so pretty with a nice sweet crunch. I use coarse sugar like decorators sugar or sugar in the raw.
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!
Lisa Buckley says
My daughter wanted green sugar crystals for our bread that we’re making for the first time tomorrow. Do you put it on top from the beginning, towards the end or after??
Colleen says
Sprinkle just before baking. Hope she has fun making the soda bread & That you all enjoy!
Jen @JuanitasCocina says
This bread looks amazing! Why have I never made a loaf of soda bread? YUM!
Betty carey says
Can you freeze it
Colleen says
I have never frozen it however I can’t see why not (after its cooked) to prevent ice crystals (which will form inside o matter what) get as much air out of however you are packaging it as you can. And be sure to freeze after it has completely cooled.
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!!
Lou says
I used a 4 inch cast iron pot, no pan, and baked for 70 minutes…still slightly moist on toothpick…let it sit in turned off oven for 15 minutes and ok. Should I increase temp above 350 and/or use my cast iron pan. Still great taste…used Irish butter with honey in it. Thanks. Lou
Colleen says
4 inches wide? So it must have been very tall? I would say that is why it was still moist. Next time use an 8, 9 or 10 inch oven safe circular pan or pie dish.
Julie De Smith says
A Jersey cow?! Wow, you really know your fat content, lol.
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!
Lucy says
Can it be made with gluten free flour?
Colleen says
I am sure it can, some on TikTok (on the video I shared) said they adapted it. I however don’t really have experience baking GF.
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?
Marie says
If I had no cream, I would substitute with an equal amount of mayonnaise…
Colleen says
If no cream, just use all buttermilk.
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!
Ellen says
Made this today! Delicious! So very moist. I used 2, 9 inch cake pans and used golden raisins instead of regular ones. I cut the sugar to one cup and it was perfect for us. They were done in 45 mins. Excellent recipe……thanks for sharing!
Colleen says
SO glad you enjoyed Ellen!!
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.
Brittany says
Hi! Just wondering if if you have a gluten free version of this recipe?
Colleen says
I do not. I really do not have experience with GF baking.
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!
Sonia says
Is it sticky. ??? Mine dough was extremely sticky.
Colleen says
Yes, dough is very sticky. You can always add a li9ttle extra flour if its too wet however, as see in in my TikTok video, it should be sticky.
Marcia Noonan says
This is just the recipe that I was searching for. I can’t wait to make it. I will follow recipe as written but use currents instead of raisins. I would like to add crushed walnuts…would doing this interfere with the cooking time/texture in a negative way? I was thinking of using one half to one full cup. Could you please comment? My mother was a Murphy and I married a Noonan but I have never made Irish soda bread because I knew I’d like something sweeter with my tea! Thanks so much..can’t wait to make this soon.
Marcia
Colleen says
Hi Marcia, I have never made this with nuts (kids have nut allergies). I am honestly not sure what the nuts would add, however the addition of a a cup or under should not affect the baking time. Bake time is typically 1 hour to 1 hour and 10 minutes. Maybe split the dough into two and make one with nuts and the other without. Bake time for that would be just under an hour to an hour. Let me know how it turns out if you do add the nuts, enjoy!
Cristina Kossegi says
I saw your tiktok and came here to find the full recipe. It’s in the oven right now. I can’t wait to cut into it. I made 1 big loaf but I’m going to cut it in half. The smaller half will go to my uncle, a retired irish priest living in a nursing home. I hope he likes it.
Colleen says
Awww, yes! That is what I love as well about this, sharing a loaf or 12! This is the recipe I gift the most (this and a few of my homemade boozy concoctions). I hope you and he enjoyed it! I also had two Irish priests and a nun (all from Ireland who moved to US) in my family!
JD says
Delicious! I put some batter in a mini loaf pan because I only had a 9” cast iron. It was great!
Colleen says
Perfect! Glad you enjoyed it JD!
Peggy Donavon says
This recipe caught my eye, not only because it is a sweet bread, but also because your Grammy used to make it (I’m a new Grammy myself).
I halved the recipe for just my husband and me, baked it in an 8” round cake pan, and sprinkled with coarse white sugar for extra crunch. It turned out perfect, and I will be baking this every year! Oh, and I did cut an “X” on top to let the fairies out!
Thank you for sharing this family recipe; it’s delicious!
Colleen says
Love it Peggy and congratulations!! There is noting quite as magical as a baby!! Enjoy being a Grammy!
Kali says
Made this yesterday and had the hardest time not eating it all myself! Used chopped dried dates instead of the raisins since they were what I had on hand and they were amazing! My new favorite indulgence 😊
Colleen says
Fantastic Kali! And yes, I fall victim to this myself, especially hot from the oven! Mmm-m!
Lisa says
Just made this wonderful bread. I did cut the sugar to 1 cup after reading the comments. Came out great no I didn’t wait to cut because my house is smelling wonderful. Thank you
Colleen says
Fantastic!! It’s a delicious bread to make all year long!! Glad you enjoyed it Lisa!
Denise Cassidy says
This is fantastic ! I added a tsp of Fiori Di Sicilia which is a combination flavor of citrus and vanilla. I believe in English it translates to: flower of Sicily. That add flavor is heavenly and I now call it my Italian/Irish Soda Bread which make perfect sense as I am of Italian/Irish decent. Thank you so much for this recipe. It is truly THE BEST !
Colleen says
Love this Denise!! Ciao
Amy W says
Amazing bread. Since powdered buttermilk was what I had on hand, I just whisked the powder in with the dry ingredients and used two cups of water with the heavy cream. It worked beautifully. I also used half brown sugar and half white. Delightful.
Thank you for a nice addition to our St Patrick’s holiday.
Colleen says
Great to hear Amy! Thanks for the information about the powdered buttermilk. The only thing I have ever used that for is to flavor homemade potato chips (sour cream and onion). And now my local store no longer carries it.
Linda G. says
Just made it this morning. Use half and half instead of heavy cream. Outstanding. Used a 9” glass pie plate and another small baking dish. Small one was done at 35 mins. Larger one at an hour. Wow. This is a winner.
Colleen says
Fantastic to hear that Linda!
Liz says
The bread is awesome….but your nutritional information has to be off. It says a 10gram serving has more than 700 calories? 10 grams is the size of your thumb. Can’t be right.
Colleen says
It’s an automatic nutrition calculator, let me go take a look.
Stephanie says
I have the soda bread in the oven baking as I type. The instructions say to add the raisins and butter and stir. Then add the other wet ingredients and stir until incorporated. However, this did not match the video demonstration. My butter clumped a little with the flour and then adding the wet cold ingredients made it worse. It was also a very wet consistency (not doughy at all). Fingers crossed it turns out well. I appreciate any feedback.
Thank you for sharing this recipe!
Colleen says
I have made this with both softened and melted. Since its easier with melted, I updated the recipe. Hope it came out ok.
Rebekka says
Hi, I followed this recipe exactly (besides using half the amount of sugar)
But it has been cooking for about an hour and a half and still not done. What did I do wrong ? I would like to try it again. Hopefully I didn’t ruin it.
Colleen says
Hmmm, maybe it is al altitude thing (I am at 252 feet above sea level). So maybe a higher oven temp say 375 positioned on the middle rack.
James Dillard says
How do you measure the flour? Spooning or scoop and pack against the side of the bag? Would you mind giving weights of flour and what kind you use?
Colleen says
I do not weigh the flour just scoop and shake off. This recipe is very forgiving. I use all-purpose flour for this recipe.
Patrick says
This is actually the best recipe because it’s delicious. I’ve always wanted to like Irish Soda Bread but haven’t until this recipe! Thank you!!!
Colleen says
Woot! I will take that! Thanks Patrick!!
Amanda says
Is there a purpose to melt the butter instead of cutting it in cold?
Colleen says
No purpose, its just a very forgiving recipe. I have never cut in in cold as I would for some other baking recipes.
Marie D says
I did make this ‘bread’ this morning and it was fantastic, to say the least! I did make a few mods – I made a half recipe [and baked in a well greased 8″ cast iron skillet] and still used the 1 whole egg, I only used 2 Tbs Sucanat [dehydrated cane juice[ and I added 1.5 tsp Cinnamon and some fresh grated Cardamom, I used 1 c Currants…. I also used Coconut cream and Almond milk w/cider vinegar in place of buttermilk… it was/is outstanding but in tasting it, it tastes/feels more like a cake since it is so moist/rich…. Yes, I will be making this again!
Colleen says
Fantastic, thanks for the instructions on your twist 🙂
Ingrid says
Look No Further for an Irish Soda Bread! You will be thrilled to put this one on the table.
My family loved it! I baked it in a Le Creuset Dutch oven pot. Ohhh yum!
Colleen says
Fantastic Ingrid!!! xo
Shirley says
Wonderful sweet soda bread. Will be sure to add this to my tried, and must make again, recipes.
Colleen says
SO happy to hear that Shirley!
Jen says
Your recipe is amazing…..I decided I wanted to try variations. I have done lemon – poppy seed (wowza), cranberry- orange, apple cinnamon, amaretto-almond…and I am moving onto garlic-onion and then jalapeno – cheddar next week. It is crazy how versatile it is. I am going to reduce the sugar for the hearty breads. Thank you – thank you – thank you!!!!
Colleen says
You are very welcome! Yum!! All sorts of lovely flavors you are doing. One of my favorites is with Fresh Cranberries, amazing!! Maybe give that a go next Thanksgiving/Christmas! https://soufflebombay.com/cranberry-soda-bread/
Steve Pierce says
Great recipe. Made this a couple of times. The latest time, I used craisins instead of raisins and added a teaspoon of rosemary.
Colleen says
Great! And sounds delish. The Rosemary is lovely! When cranberries are in season you must make Cranberry Soda Bread, it may be even better than this! Here is the link – https://soufflebombay.com/cranberry-soda-bread/
Fish says
While the bread was good, it felt like it was a glorified cake and didn’t have the traditional Irish soda bread texture and taste to it. It was super moist inside with a nice crust which was really delicious. If I try this again I’ll put less sugar in it to help reduce the sweetness. Thanks for sharing this with us.
Jess Haygood says
Wish I could post a picture! They came out absolutely beautiful, smelling amazing, and delicious. I used 2 8×4 loaf pans like the kind for banana bread and cooked 45 minutes, turned them 180°, and cooked 15 minutes more. I also used 1/2 cup dried blueberries, and 2 cups golden raisins because that’s what I had available!!!! SO SAVING THIS!
Marie D says
I made a ‘half’ recipe but used 2.25 c. flour and 1 large egg. I also added 1 tsp cinnamon and some fresh grated cardamom – I only used 2 Tbs sugar and instead of raisins, I used currants….. and used coconut cream as I’m dairy free. Loved, loved it! I baked it in a greased 8″ iron skillet. The best I’ve ever had and most enjoyed the rich moistness of it!!
Thank you for sharing this recipe!
Colleen says
Fantastic to hear!!