Reviewed: Mar. 17, 2009

Great recipe. Try substituting some Guinness for part of the buttermilk. You can also bake it in a 10-inch cast iron skillet and decrease the baking time (should take about 45 minutes).

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nc

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Reviewed: Mar. 17, 2009

Really loved it. Nice and moist and cakey. If you don't like your soda bread this way you may not like it. We served it warm with butter for dessert on St. Patrick's Day. Loved it!! I used a cup of raisins and I also used an 8x8 glass pyrex dish (was afraid of what one reviewer said about it overflowing a bread pan). I baked it half way between 300 and 325 for 40 minutes--it was perfect!

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rijg

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Reviewed: Mar. 17, 2009

Gotta give this recipe props for the fact that it is still delicious even though I forgot to add the sugar! I will definitely make it again... the right way! Very good topped with jam while still warm.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

Very good, only needed to bake about 50 mins. Better the next day if wrapped in foil or plastic wrap.

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obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

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Reviewed: Mar. 17, 2009

Excellent - and so easy -I changed by using organic stone ground whole wheat flour to give a darker more traditional soda bread but thanks its a keeper.

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IanC

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Reviewed: Mar. 17, 2009

this bread is absolutely delicious. it is like a slightly heartier, less cake-like and less sugary quick bread. perfect if you want something satisfying but not overly sweet. i prefer it with raisins added. a life-long keeper!

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Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 17, 2009

I had never ate an irish soda bread before so I had no idea what to expect. This was excellent, very moist. I made it for my family and everyone loved it. We'll be making this one again very soon. Next time I may use raisins as others have suggested.

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KEG

Cooking Level: Beginning

Living In: Rockford, Illinois, USA

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Reviewed: Mar. 17, 2009

I love homemeade bread so for St. Patrick's Day, I decided to make this as part of my Irish themed dinner. Very good with a slab of butter. I added 1 cup of raisins. This bread reminded me of Cinnamon Raisin Bread without the cinnamon. I gave some to my 1 year old for lunch. While cleaning up her mess, she found a piece of her bread and tried to run away! So funny! Of course I didn't let her eat it but gave her another piece after she stopped crying.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 17, 2009

This was a fantastic bread! I made this in my Kitchen Aid mixer and took less than 5 mins. I did add in about a cup of dried currants to add some sweetness plus I had some sitting in the pantry from another recipe. I followed the advice of another reviewer and let the bread sit for about 30 mins after mixing and pouring into the pan prior to baking. Then I let it sit overnight after baking before slicing. Served with Myers Lemon Curd and a cup of coffee (sorry, I can't do tea in the mornin') and it was DELICIOUS! Thank you *so* much for sharing!

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Seattle Insomniac

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Mar. 17, 2009

So easy, and absolutely delicious! My only problem was filling the baking pans too full.. this recipe gets real height, only fill the pans 3/4's full or less! Ohh and only taste the batter if you want to eat a dangerous amount of it ;)

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MANDYHELLO

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 17, 2009

Before making this, I'd never had Irish soda bread, so I can't comment on authenticity. From what I've read though, this is probably sweeter than traditional soda bread. Anywho, this is really tasty! I made it last night (wrapped in foil after cooling) and tried it this morning. Really good toasted with a dab of butter on top. I did let the dough sit for about 30 minutes in the pan before baking. Thanks for sharing this! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 16, 2009

I'm a guy that cooks for myself so I'm not exactly a culinary whiz. But I managed this one. You really saved my St Pat's Day. Thanks for posting this recipe!

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lamancha74

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Reviewed: Mar. 16, 2009

Very simple and delish!

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Mar. 16, 2009

I can't decide which I like better, this or Amazingly Easy Irish Soda Bread. Both are good, this one isn't traditional looking and is a bit sweeter. I added 1 cup of raisins to the batter, however most of them landed toward the bottom during the baking process. The crust on this one is really nice. Definitely toast and serve with butter!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 16, 2009

The bread was very good and tastey, but it's not what I traditionally think of Irish Soda Bread tasting like.

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love2bake721

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Reviewed: Mar. 16, 2009

This was very good but not exactly what I'm used to in a soda bread. It was lighter and moister while I'm used to a denser bread. I like how moist it is, though. It baked evenly and formed a nice crust. I added raisins and just a little bit extra sugar, which didn't make it too sweet. I enjoyed this one, but I wanted to note the difference from the type you can form into a loaf without a pan.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Mar. 16, 2009

Am I the only one who had a problem with this recipe? One TABLESPOON of baking powder made my bread spill over and made my house smell of burnt food. I even measured the pan to make sure it was the correct size.

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6grandkids

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Reviewed: Mar. 15, 2009

My God... it was incredible. Everyone was raving over how delicious and moist it was. After adding the melted butter, I added some green food coloring for cheesy St. Pat's goodness. I needed somewhere around 15 drops to get the desired color. Just fine without raisins, which apparently aren't traditional anyway.

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Chip

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Reviewed: Mar. 15, 2009

This is the greatest. I'm not Irish so I can't say how "authentic" it is or not. But either way it's a great bread and I always get asked for the recipe when I take it somewhere.

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asc921

Cooking Level: Beginning

Home Town: Elkridge, Maryland, USA

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Reviewed: Mar. 15, 2009

Simply Delicious. Great toasted with butter days later (Don't think it will last for days as it really tastes great!)Raisin no raisins your choice both ways are tasty.

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