• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baked by an Introvert® logo

  • About
  • Recipes
  • Baking Basics
  • Subscribe
  • Contact
go to homepage
Homepage link
  • About
  • Recipes
  • Baking Basics
  • Subscribe
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Bread & Biscuits » Irish Soda Bread with Raisins and Caraway Seeds

    Irish Soda Bread with Raisins and Caraway Seeds

    Published: Feb 22, 2018 by Jen Sobjack · 32 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    This Irish Soda Bread is a family favorite. It has a crunchy exterior while the inside is soft and buttery. It's flavored with fragrant caraway seeds and plump dark raisins. And there's a slight sweetness.

    Front view of Irish soda bread on a wire rack.

    Irish Soda Bread

    It's a good thing this bread is super simple to make because your family will be requesting it all the time after the first bite!

    Irish soda bread is a very simple bread made without yeast. The baking soda and buttermilk work together to create leavening, resulting in a soft fluffy interior.

    Using a light hand while kneading the dough together is also important for a delicate interior. You don't want a smooth dough, aim for shaggy dough that is slightly sticky.

    Caraway seeds and raisins provide an exquisite flavor profile. This is definitely one of the fancier versions of soda bread I've seen.

    Overhead view of Irish soda bread on a wire rack.

    After attempting my first soda bread, I couldn't believe how easy it was! It's seriously the easiest bread I've ever made. You only need one bowl and a wooden spoon to make this recipe but a stand mixer* makes the process even easier.

    I tested this recipe a few different ways: without egg, with less butter, with more raisins... The final result that I'm sharing with you today is the one my family loves! It's tender and buttery on the inside and the crunchy crust adds a lovely texture contrast.

    This Irish soda bread is full of raisins and caraway seeds. I adore the fragrant kick the caraway seeds add. It's by far my favorite part of the bread. However, if you are not a fan of caraway seeds, feel free to reduce the amount or omit them altogether.

    Irish soda bread dough in a glass mixing bowl.
    Irish soda bread dough shaped in a ball on a baking sheet.

    The bread is baked in a cast-iron pan or on a baking sheet. I've found that when using a cast iron, the exterior of the bread will brown quicker than when baking on a regular baking sheet. Because of this, you may need to tent aluminum foil over the bread halfway through baking. This will keep the bread from turning too brown.

    Enjoy your soda bread the day it is made! It's best when eaten fresh and will begin to dry out after a couple of days.


    How do you eat Irish Soda Bread?

    This version of Irish soda bread is best eaten warm with a spread of butter. You can either slice it or simply tear off small chunks of bread. Slather room temperature butter over the warm slice and it will melt into the bread.

    Irish soda bread on a wire rack with two slices taken out.

    If you're looking for more delicious bread recipes, try this rosemary olive beer bread or this cheddar jalapeno buttermilk bread.

    NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!

    Continue to Content
    Front view of Irish soda bread on a wire rack.

    Irish Soda Bread

    Yield: 10 servings
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes

    This Irish Soda Bread is a family favorite. It has a crunchy exterior while the inside is soft and buttery. It’s flavored with fragrant caraway seeds and plump dark raisins. And there’s a slight sweetness.

    Ingredients

    • 4 cups (520 g) all-purpose flour
    • ¼ cup (50 g) granulated sugar
    • 1 tablespoon caraway seeds
    • 1 ½ teaspoons salt
    • 1 teaspoon baking soda
    • 4 tablespoons cold unsalted butter, cut into cubes
    • 1 large egg
    • 1 ⅔ cups (400 ml) buttermilk, cold
    • ¾ cup (108 g) raisins

    Instructions

    1. Preheat the oven to 375ºF. Lightly grease a cast-iron skillet or line a baking sheet with parchment paper and set aside.
    2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, caraway seeds, salt, and baking soda. 
    3. Add the butter and mix on low speed until the butter is mixed into the flour.
    4. In a 2-cup measuring cup, whisk the egg and buttermilk together. With the mixer on low speed, slowly pour the buttermilk mixture into the flour mixture.
    5. Add the raisins and mix until combined. The dough will be very wet and sticky.
    6. Turn the dough out onto a well-floured surface. With well-floured hands, knead the dough a few times and shape it into a ball.
    7. Place the dough on the prepared skillet or baking sheet. Use a sharp knife to lightly cut an X in the top of the bread. 
    8. Bake for 45 to 55 mins, until golden brown. If the top begins to get too brown during baking, tent it loosely with aluminum foil. If using a cast-iron skillet, begin checking the bread at 25 minutes.
    9. Remove from oven and cool on a wire rack. Serve warm or at room temperature.

    Notes

    1. If you don't have a stand mixer, cut the butter into the flour mixture with a pastry cutter, fork, or two knives. Then use a wooden spoon to mix in the egg/buttermilk mixture and raisins.

    2. A cast iron skillet will cook the bread quicker and may only need 25-35 minutes in the oven.

    3. Irish Soda Bread is best on the day it's made. It will begin to dry out after a day or two.

    Adapted from Ina Garten.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Baking Sheet
      Baking Sheet
    • Paddle Attachment
      Paddle Attachment
    • Stand Mixer
      Stand Mixer
    Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 232Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 31mgSodium: 452mgCarbohydrates: 39gFiber: 2gProtein: 6g

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

    Tried this recipe? Share it on Instagram!

    Mention @introvertbaker or tag #introvertbaker!

    © Jen Sobjack
    Cuisine: American / Category: Bread & Biscuits
    Previous Post: « Chocolate Nutella Cookie Bars
    Next Post: Drop Biscuits with Cheese, Zucchini, & Tomato »

    Reader Interactions

    Comments

    1. Chelsea Moore says

      June 19, 2020 at 11:51 am

      Love this bread! Didn’t have raisins so I used craisins and I added a teaspoon of cinnamon, it was delicious! Made me think of the holidays 😊

      Reply
    2. Vickie says

      December 09, 2019 at 12:21 pm

      Can I use my LaCloche to make this bread?

      Reply
      • Jen Sobjack says

        December 10, 2019 at 9:33 am

        You can but don't use the lid. And the bread may only need 25-35 minutes in the oven.

        Reply
        • Vickie says

          December 10, 2019 at 1:28 pm

          Thank you Jen, I'll let you know how it turns out.

    3. Katie | Healthy Seasonal Recipes says

      November 19, 2018 at 4:20 pm

      We had this last night. It was awesome. I didn't have any raisins, so I subbed in chopped dried black Mission figs. It was great. I used the cast iron skillet, and it came out great. Love the texture while still warm. I rewarmed a piece today for lunch very good. Will make again for sure. Thanks for the great recipe.

      Reply
      • Jen Sobjack says

        November 21, 2018 at 9:50 am

        Figs sound like a great addition! So glad you liked the bread!!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey! I'm Jen!

    Jen headshot

    The moments I treasure most are those spent quietly in my kitchen, creating the best tasting dessert recipes so I can share them with you.
    MORE ABOUT ME »

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    baked donuts stacked three high on round metal rack with glass flower vase in background

    Old-Fashioned Baked Donuts

    basic muffins with one broken open so the inside is visible

    Basic Muffin Recipe

    Side view of slice of vanilla cake with vanilla frosting.

    How to Make a Basic Vanilla Cake

    soft scones stacked on one another

    How to Make Soft Scones

    Swirl of Vanilla Buttercream Frosting on a yellow cupcake

    The Best Vanilla Buttercream Frosting

    Coconut buttercream frosting swirled on top of a vanilla cupcake.

    Coconut Buttercream Frosting

    side view of slice of strawberry cheesecake on white plate

    Strawberry Cheesecake

    Front view of Ciabatta Bread cut in half so the inside is visible.

    Ciabatta Bread

    Footer

    • About
    • Terms of Use
    • Disclaimer
    • Privacy Policy
    • Contact

    Follow us

    Web Stories

    Sign up for our newsletter

    SIGN UP

    Sign up for our newsletter and get our free crash course in baking!

    COPYRIGHT © 2014–2020 · BAKED BY AN INTROVERT · ALL RIGHTS RESERVED