Irish Soda Bread with Raisins and Caraway

The aroma of Irish Soda Bread baking in my grandmother's kitchen during a misty March morning remains etched in my memory. She'd hum old Irish tunes while her hands worked the dough with practiced movements, dusting flour across her apron. The caraway seeds were always measured with precision, a scent that still transports me to those Sunday mornings when time moved slower and bread was a celebration.

Last St. Patricks Day, I made this soda bread while on a video call with my cousin in Dublin, our kitchens connected across the ocean. My toddler kept stealing raisins from the measuring cup, and we laughed when my cousin admitted shed been doing exactly the same thing as a child. The loaf turned out perfectly despite the missing raisins, and sharing that moment made the ocean between us feel much smaller.

Ingredients

• Buttermilk: The secret weapon that reacts with baking soda to create the breads lift, I learned from a disastrous first attempt that room temperature buttermilk works much better than cold.
• Cold butter: After years of making this bread, Ive discovered that keeping the butter truly cold creates those beautiful little pockets that give the crumb its tender structure.
• Caraway seeds: These tiny powerhouses bring an aromatic, slightly anise-like flavor that cuts through the sweetness of the raisins, creating that distinctive Irish soda bread character.
• Raisins: I prefer regular raisins over golden ones for their deeper flavor, but a mix of both creates lovely color contrast throughout the loaf.

Instructions

Preheat and prepare:

Set your oven to 400°F and line a baking sheet with parchment paper, giving the paper a light crumple first so it sits flatter.

Mix the dry team:

Whisk the flour, sugar, baking soda, and salt in a large bowl until evenly distributed, making sure to break up any clumps of baking soda.

Cut in the butter:

Using your fingertips or a pastry blender, work quickly to incorporate the cold butter until the mixture resembles coarse breadcrumbs. You should still see small pieces of butter throughout the mixture.

Add the flavor makers:

Gently fold in the raisins and caraway seeds, using your hands to ensure theyre evenly distributed throughout the dry mixture.

Prepare the wet ingredients:

In a separate bowl, whisk the buttermilk and egg until completely combined. The mixture should look smooth and slightly frothy.

Combine wet and dry:

Create a well in the center of your flour mixture and pour in the buttermilk mixture all at once. Stir with a wooden spoon using gentle folding motions just until no dry flour remains.

Shape with care:

Turn the sticky dough onto a lightly floured surface and knead gently just 6-8 times until it comes together. Your hands might get sticky, but resist the urge to add too much extra flour.

Form and score:

Shape the dough into a round about 7 inches across and transfer to your prepared baking sheet. Using a sharp knife, cut a deep X across the top, allowing the bread to expand properly.

Bake to golden perfection:

Slide your bread into the preheated oven and bake for 35-40 minutes until deeply golden. When you tap the bottom, it should sound hollow like a drum.

Cool with patience:

Allow the bread to rest on a wire rack for at least 30 minutes before slicing, even though the aroma will tempt you to cut in sooner. This resting time helps the texture develop fully.

Save

The first time I brought this bread to our neighborhood potluck, an elderly Irish gentleman named Sean took one bite and grew silent, his eyes misting slightly. Later, he told me it tasted exactly like his mothers bread from County Cork, and hed not experienced that flavor since he left Ireland sixty years ago. We sat together as he shared stories of his childhood while breaking pieces from the loaf, a simple bread creating a bridge across decades.

The Perfect Slice

After many years of making this bread, Ive discovered the ideal way to slice it is to wait until its just barely warm to the touch, then use a serrated knife with a gentle sawing motion. Cutting too early will cause the bread to compress and lose its beautiful texture, while cutting when completely cold sometimes makes the crust crumble too much. That sweet spot of warm but not hot delivers the perfect slice every time.

Serving Suggestions

While Irish soda bread is traditionally served with just salted butter, Ive found it pairs beautifully with unexpected companions. A dollop of orange marmalade creates a delightful contrast with the caraway seeds, while a thin spread of cream cheese and honey transforms it into a breakfast worthy of lingering over with coffee. For something truly special, try toasting day-old slices and topping them with apple butter for a simple dessert that feels both rustic and sophisticated.

Storage and Freshness

Irish soda bread follows the rule of all homemade breads the first day is for eating fresh, the second day is for toasting, and the third day is for breadcrumbs or bread pudding. The natural lack of preservatives means this bread tells time honestly through its texture.

• Store cooled bread in a paper bag or wrapped in a clean kitchen towel, as plastic will make the crust soggy and accelerate molding.
• If you wont finish it within 48 hours, slice the remaining bread and freeze it in a ziplock bag, ready for toasting straight from frozen.
• Revive day-old bread by sprinkling it with a few drops of water and heating in a 300°F oven for 5-10 minutes, restoring much of its original texture.

Save

This bread isnt just about ingredients mixed together, its about connections across oceans, generations, and kitchens. When you pull your loaf from the oven, golden and aromatic, youre joining a tradition that spans centuries and continues with your own hands.

Recipe FAQs

→ Why does this bread use baking soda instead of yeast?

Baking soda reacts immediately with the acidic buttermilk, creating carbon dioxide that leavens the bread quickly. This is what makes it a quick bread—no rising time needed. The buttermilk's acidity is essential for activation.

→ Can I substitute the buttermilk?

Yes, you can make a substitute by mixing regular milk with lemon juice or vinegar (about 1 tablespoon acid per cup of milk). Let it sit for 5 minutes before using. However, traditional buttermilk provides the best flavor and texture.

→ What does the X score on top do?

The X helps the bread expand evenly during baking and allows heat to penetrate the center more effectively. It's traditional in Irish soda bread and creates a beautiful presentation while improving the bake.

→ How should I store leftover bread?

Store cooled bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months. Toast before serving if frozen.

→ Can I add different dried fruits or seeds?

Absolutely. Currants, dried cranberries, or chopped dried apricots work well. For seeds, try fennel or anise for different flavor profiles. Keep total additions to about 1 cup to maintain the bread's structure.

→ Why is overmixing discouraged?

Overmixing develops gluten, which makes the bread tough and dense. Quick breads rely on minimal mixing to stay tender and crumbly. Stir just until the dry ingredients are moistened.