Reviewed: Feb. 8, 2013

As I'm typing this, it's baking right now; ten minutes ago, after an hour of baking, I inserted a knife through the crown as directed and it came out chunky and still dough-y. Just a second ago, after I added ten minutes, I did the same thing and it still didn't come out clean. I could already tell this bread would be tasty, but I think the time needed should be adjusted... unless it's just me. :)

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Reviewer:

nicoleguerrero

Reviewed: Mar. 18, 2012

This is quite nice. Mine turned out a little dry, but we had custard with it and it was very nice.

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2 users found this review helpful

Reviewer:

WENCH01

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Mar. 18, 2011

This was such a simple and nice tasting bread. I left out the raisins and added cinnamon in the middle of the loaf for a swirl. Baked up nice and high. However, the first loaf I made I left out the baking soda and it came out flat and dense and a tad fudgy...so I tore it up and added the stuff to turn it into bread pudding and it was awesome:) Thanks for the recipe! It is great with coffee!

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Reviewer:

Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

Reviewed: Mar. 17, 2011

Recipe looks very simple, and from the reviews I have read, looks yummy as well, will try it today....St. Patrick's Day. Have been looking for an Irish sweet bread that is simple and doesn't have to rise, thought the soda bread recipes I have found online were not sweet enough, so will try this...wish me luck!

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Reviewer:

Jennifer

Reviewed: Mar. 11, 2011

I made this tihinking my sister would like this so I added the raisins. She never even tasted it but I did. I loved the bread, I hate cooked raisins ( am a wee bit fussy), so next time I will omit the raisins. But I ate the whole bread by myself and told my brother about it. He has taken the recipe home with him so he can make it. Definitely a keeper. Thanks for sharing this recipe.

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Reviewer:

Pat's

Cooking Level: Expert

Home Town: Woonsocket, Rhode Island, USA

Living In: San Francisco, California, USA

Reviewed: Mar. 23, 2010

Absolutely wonderful recipe ! I made the following changes : 1) Used 1 1/4 C of dried mixed fruit bits (apples, apricots, plums, cherries, raisins) and chopped dates, in place of just the raisins. 2) Added 1/2 C of toasted, coarsely chopped almonds. 3) Added 1 teaspoon of cardamom and 1teaspoon of ground ginger. 4) Baked it for 65 minutes. Just after taking the bread out of the oven, I loosened the bread from the pan and wrapped it in many layers of aluminum foil (in order to keep the moisture in). Tastes dense and cake-like, and is even better the next day. Yummy ! I am definitely going to make this many more times.

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Reviewer:

shweta

Cooking Level: Intermediate

Reviewed: Mar. 17, 2010

A tasty quickbread recipe that is simple--both in preparation and flavor. I enjoyed the moistness of it...I used golden raisins, as it's what I prefer. For extra St Patty's Day color, I threw in a handful of white chocolate swirl chips (white and green... fished out the red/white swirl from Christmas!!) It was actually quite a hit with a few people... they also enjoyed the subtleness of the flavors. Just a good, moist quick bread. Not a regular, go-to recipe, just a nice change up. Happy to give it a shot again!

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Feb. 14, 2010

Amazing bread! My Grandma was Irish and made Sweet Irish Bread all the time. This is a good bread to eat any time of day and is good cold, warm, toasted, etc. Extremely moist and is also a good bread to make a Strata out of.

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Reviewer:

Tammy

Reviewed: May 9, 2009

My mom loved this! Thanks!

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Reviewer:

Breadsmith

Cooking Level: Intermediate

Reviewed: Mar. 15, 2009

I made this sweet bread just the way the recipe called for...I changed nothing! It was wonderful! I will be passing this recipe down to my grandchildren!

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4 users found this review helpful