Died and Gone to Heaven Irish Soda Bread

READY IN: 1hr 45mins
Recipe by Unkle Leo

This is not your Mothers' soda bread! It is dense, nutty, and has a wonderful buttermilk taste. I always make it for Christmas morning and of course St. Patricks' Day. This recipe has been adapted from "The Bread Book" by Ellen Foscue Johnson.

Top Review by cannonmonkey

I haven't finished baking this (just put it in the oven) but I have a few concerns regarding this recipe. My batter was rather dry---it was more of a biscuit/scone consistency than a thick batter, and some of my flour wasn't moistened at all. I even added an extra 1/4 cup of buttermilk to help things along. Hopefully it work out alright... UPDATE: My bread turned out a little dry on the outside, more crumbly/dark tasting than I'd like, but I LOVE LOVE LOVE the soft interior. The taste was amazing. I think next time I might split my batch into two smaller loaf pans and add even more buttermilk to up the liquid content. Thanks for sharing the recipe!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Put raisins in a bowl and cover with boiling water.
  3. Sift dry ingredients into a large bowl.
  4. Cut butter into small pieces and mix into the flour mixture with a pastry blender or your fingers until it is course.
  5. Beat the egg until very frothy.
  6. Beat in the honey until well blended, then add the buttermilk.
  7. Drain the raisins well and add raisins and walnuts to flour.
  8. Toss to distribute evenly.
  9. Gradually pour the liquids in and mix with a large metal spoon so mixture is evenly moistened and you have a heavy, moist batter. Don't use too much liquid; you don't want a wet batter.
  10. Don't try to mix completely; it should be rough and lumpy.
  11. Grease a heavy loaf pan (original recipe calls for a large cast iron frying pan which also works well).
  12. Spoon batter into pan in clumps.
  13. Leave the top lumpy.
  14. Bake about an hour until the middle is set.
  15. If using a fry pan it will not take as long to bake.

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