Reviewed: Mar. 17, 2001

I tried to make this recipe but the quantity of buttermilk it asks for cannot be right.

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40 users found this review helpful

Reviewer:

Reviewed: Mar. 16, 2005

I think the recipe should be 1/4 cup of buttermilk. I looked at a few others and that looked about right. Anyway, it turned out pretty good. I added raisins and fennel because I used to know someone that made it that way and it was always a big hit.

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15 users found this review helpful

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JANICE571

Reviewed: Oct. 22, 2006

I love using raisins (light and dark), walnuts, and dried cranberries in this recipe. I highly recommend it.

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11 users found this review helpful

Reviewer:

emilyadaniels

Cooking Level: Expert

Home Town: Beverly, Massachusetts, USA

Living In: Rochester, New York, USA

Reviewed: Apr. 7, 2007

I agree that the buttermilk measurement must be wrong. I had to add another 2 cups of flour to get a dough that even resembled bread. It was still too moist. I ended up with something resembling a batter rather than dough. When finished, the texture was close to a banana nut bread. Not bad actually, but not the irish soda bread I was aiming for.

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10 users found this review helpful

Reviewer:

spendinit

Cooking Level: Expert

Reviewed: Apr. 9, 2007

We have updated the amount of buttermilk in this recipe.

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98 users found this review helpful

Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

Reviewed: Mar. 13, 2008

Milk and sour cream are not an option. Without that extra moisture, it would be too dry. We loved the taste and texture. We will be making this again!

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14 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jun. 19, 2008

I rarely ever rate a recipe this low but this is far from anything like Irish Soda bread. It is much too rich and the liquid ingredients are wrong - at least that is how I feel. Of course I was weaned on the stuff so tend to be critical!! There are much better recipes on this site.

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24 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Mar. 17, 2010

I made this according to the recipe and it turned out wonderful. It was light and moist with lots of flavor. I didn't have caraway seeds, but will definately get some for the next time I make this. For those who thought the buttermilk amount was incorrect, if your buttermilk is fresh and you used baking soda and baking powder, you should not have had any problems. Sometimes if the butter milk is old it gets thin.

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13 users found this review helpful

Reviewer:

earthmother

Cooking Level: Expert

Home Town: Auburn, Washington, USA

Living In: Boise, Idaho, USA

Reviewed: Mar. 17, 2010

If I could gave 10 stars, I would! This was awesome! I halved the recipe in case I didn't like it --- now I wish I would have made both loaves! The only changes I made was that I added an extra tablespoon of butter because my mixture wasn't "crumbly" enough. I added the sourcream (with a little extra) and instead of the milk, just added some extra buttermilk. It was fantastic....people were asking for the recipe left and right. I put about 3/4 cup of raisins and about 1/2 cup of cranberries. What can I say -- it was better than dessert and I only like chocolate for dessert! WOW!!!

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pebbles

Reviewed: Mar. 22, 2010

This recipe cannot be correct. I measured precisely and followed directions and it turned out of the oven more like bread pudding! It was soft and mushy...not like bread at all...with way too many raisins. Is there a mistake? A disaster in my book!

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9 users found this review helpful