Description
This Irish Soda Bread is a delightful mix of flavors and ease, perfect for sharing during St. Patrick’s Day and enjoyed any time. Made with wholesome ingredients like buttermilk and optional whiskey, it’s a quick yet mouthwatering addition to your meal.
Ingredients
Scale
- 1 ¾ cups raisins or currants, optional
- â…” cup Irish whiskey such as Jameson, or apple juice or white grape juice, optional
- 4 ¼ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cups buttermilk
- 2 large eggs + 2 yolks
- 4 tablespoons unsalted butter, melted; divided
- ¼ cup granulated sugar
- 2 tablespoons turbinado sugar, optional
Instructions
- Preheat the oven to 350F and prepare a nonstick baking sheet with cooking spray. Alternatively, you can preheat a 9-inch cast iron skillet and grease it well with butter.
- If using raisins, soak them in Irish whiskey or juice in a medium bowl while you prepare the rest of the ingredients.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine the buttermilk, eggs and yolks, 3 tablespoons of melted butter, and granulated sugar; whisk until well mixed.
- Combine the wet and dry ingredients with a wooden spoon or spatula, being careful not to overmix.
- If using raisins, drain them from the soaking liquid and gently add them to the dough, folding them in carefully without overmixing.
- Turn the dough onto the prepared baking sheet or greased skillet and shape into a round loaf, which may be sticky—this is fine.
- Score a large X on top of the dough about 1/2-inch deep with a knife.
- Brush the remaining tablespoon of melted butter over the dough.
- If desired, sprinkle turbinado or granulated sugar over the surface for added sweetness and crunch.
- Bake for about 45 to 60 minutes, until golden brown outside and cooked through. Check for doneness early to prevent burning.
- Let the bread cool completely before slicing. It pairs wonderfully with a pat of butter and can be stored at room temperature for up to 4 days or in the freezer for 3 months.
Notes
For a richer flavor, consider soaking the raisins in whiskey overnight.
This bread is best enjoyed fresh but can be frozen for later use.
Using a cast iron skillet may yield a crispier crust.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg