McNamara's Irish Soda Bread

McNamara's Irish Soda Bread

Cmcnamara623 2

"A recipe handed down by my grandmother Anna Marie McNamara (nee Player). This is a great recipe for a light tea dessert bread. Delicious with light butter hot out of the oven. You can use any type of milk. I usually make this bread when my milk is about to go sour. I like to use raw crystallized sugar in place of the white granulated sugar. My father likes to use buttermilk."
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1 h 10 m servings 200 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease an 8 1/2x4 1/2-inch loaf pan.
  3. Mix flour, baking powder, baking soda, 9 tablespoons sugar, and salt in the mixing bowl of a large stand mixer on low speed until combined.
  4. Mix in butter until thoroughly combined.
  5. Beat in milk, then eggs, then raisins, incorporating each ingredient well before adding the next.
  6. Transfer dough to the prepared loaf pan and sprinkle with 1 tablespoon sugar.
  7. Bake in the preheated oven until bread has risen and the top is golden brown, about 45 minutes. A toothpick or cake tester inserted into the center should come out clean.
  8. Cool for about 10 minutes before slicing. Best served warm.


  • Cook's Note:
  • I like to use my standing mixer to mix the ingredients. When the milk and eggs get added in, the mixture becomes heavy to stir by hand. The more you mix together the ingredients the better it is.



This Soda Bread rose well, had a very nice crunchy top & browned nicely. The batter is a bit difficult to handle, for it's stiff & sticky, so it was very hard to transfer from the bowl to the ba...