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Irish Soda Bread

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 1 loaf.
Category
Bread
Course
Breads
Credit
Maureen Marino, Amherst, Massachusetts
Sources
The Old Farmer's Almanac Readers' Best Recipes

Our loyal reader, Maureen Marino, got this recipe for Irish Soda Bread from her Aunt Rita, who wrote at the bottom, “Nobody outside the family has this recipe. There are many variations but not the same. Even a baker from Ireland asked for it but he didn’t get it.”

Maureen comes from a large Irish family and always celebrated St. Patrick’s Day, with Grey Corned Beef and cabbage and all the fixings to Irish step dancing that would always take place in the home. She has made some adjustments to this recipe, but only to soaking the raisins in Jameson!

Ingredients
1 cup golden raisins or your preference
1 shot or 3 tablespoons plus 1 teaspoon Irish whisky or any dark liquor
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
2 cups buttermilk
1 tablespoon butter, melted
1 to 2 tablespoons caraway seeds (optional)

Instructions

  1. Preheat oven to 350°F. Grease and lightly flour a loaf or cake pan. If using cast iron, put into cold oven and preheat as oven warms. Grease with butter before putting dough into it.
  2. In a bowl, combine raisins and liquor and set aside to soak, stirring occasionally.
  3. In a separate bowl, mix together flour, sugar, baking soda, baking powder, and salt.
  4. In another bowl, beat together eggs and buttermilk. Add to flour mixture and stir to blend. Add butter, raisins and whiskey, and caraway seeds (if using) and stir.
  5. Pour into prepared pan, smooth to level dough, and bury raisins as much as possible.
  6. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Or, out of the pan, check to see if bottom is golden brown. You can also tap the bread: A hollow sound indicates the bread is done.
  7. Let cool before wrapping.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Pat Dyer</span> Mon, 03/17/2025 - 10:23
Similar recipe to one I use minus the liquor. I add raisins (3/4 cup) and dried cranberries (1/2 cup) to my bread and reconstitute the raisins and cranberries by putting them into cups of very hot water letting them sit for 30 minutes, drain them, pat them gently with paper towels, and then add them to the batter. I don't knead my bread as some people do since over kneading or mixing can result in a tougher, denser bread. Reconstituting results in an even moister Irish Soda Bread. Also, I have learned how easy it is to make Candied Orange Peel and I now add that to my bread as well ... (peel is cut up into small bits). You can also purchase the Candied Orange Peel around holiday periods at your local grocery store, but homemade is way better !
<span>Leslie</span> Thu, 03/10/2022 - 19:05
Similar to the recipe I use but I love the idea of soaking the raisins in whiskey. I've always just used water. Thanks for the idea!
<span>Charlene</span> Thu, 03/10/2022 - 07:05
My mom used sour milk. 3/4 cup milk and add vinegar to make it 1 cup