Recipe by Tricia
"A moist, cake-like Irish Soda Bread that's not just for St. Paddy's Day... it's so easy and sooo delicious you'll be craving it all year 'round."
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butter, at room temperature
1 1/2 cups
1 1/2 cups
buttermilk, at room temperature
eggs, at room temperature
I just made this last night and it was GREAT. Easy to make. I had to add a little more flour because the consistency was too stick. Family thought it wasn't sweet enough so next time I am adding a little more sugar to the recipe.
I made this recipe twice now. Didn't bake evenly in a 9" pie pan either time. Went over sides first time. Second time, used a deeper pan, but bread ended up very dry because of its density and time necessary to bake through. Took two different breads to work. The other recipe went very quickly while this one still has some sitting in break room.
this bread hit some what the middle of the road for us. While I thought it was 3, my son gave it a 3. My oldest gave it a 4, while my middle daughter and my hubby gave it a 5. I'd never made this kind of bread. The recipe was very easy. It wasn't sweet, but was like a light biscuit bread. The raisins made it sweet. Can't say it was the best bread but can't say it was the worst either. But what I can say is that it was okay, but this batch needs to be divided into 2. The reason I say that is because It's so dense, that the bottom center never got completely baked even after it was in the oven an hour and 15 minutes. While it looked pretty, it was to thick. 2 smaller round loaves would have been better for the baking process. But I think in my own preference. To improve this better for my taste. Add just a hint of cinnamon to it. But it's an okay bread.
Great recipe...not like a traditional Irish soda bread...this is really like a cake. I added a touch of vanilla. It's delicious!
I baked this today, St. Patrick's Day, and absolutely loved it. Using the All Recipes calculator, I halved the recipe and baked it in an 8" iron skillet. I don't like the commercial soda breads that are dry and almost stale in texture. This was dense, but moist and it rose beautifully. I sprinkled cinnamon sugar on the top so it smelled as good as it looked.
I just got this recipe today and decided to try it immediately. It was a breeze to mix up, didn't even need a mixer. I followed the recipe and directions exactly, except I didn't have a 9-inch round cake pan. Instead I used a round casserole dish the same size. The finished product is beautiful, rounded and golden brown. Once it cooled, I sliced it and it slices beautifully too. However the texture is not like any soda bread I've ever had before. It's more like a muffin or quick bread. It's a little bit sweet too. I think it would be marvelous with peanut butter on it and I will definitely make it again. I just won't plan to serve sandwiches on it. It would be lovely toasted with butter & jam with hot tea also!
Good Irish soda bread. I used white whole wheat flour and sugar in the raw in the same measurements as in the original recipe. I did not put the dough in a round pan based on the comments from another rater who said it is too much dough for the pan. I baked mine on a cookie sheet and it worked well. I will definitely be making this again.
This recipe is the real deal as far as Irish Soda Bread is concerned, both my parent are from Ireland and while their recipes have a tiny bit of variance,(much like Italian families meatball recipes do) the end result is authentic and fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Ever Irish Soda Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 87
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See how to make old-fashioned Irish soda bread.
Classic recipe for an Irish quick bread.
This soda bread is dense and moist, thanks to the tangy addition of buttermilk.