41 Reviews

OH MY GOSH Rita this the VERY BEST SODA BREAD, The flavor is absolutely delicious. I made it for dinner last evening. EVERYONE LOVED IT.I made it in my Iron Skillet(Spider- cherished kitchen item)Thank you SOOOoooo Much for posting the recipe. IT IS A KEEPER.

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Barb Gertz January 12, 2003

I grew up with grandmothers and incredible Irish Bakeries, so I've had great Irish soda bread. And this is GREAT Irish soda bread!!! I didn't add the cranberries because traditional recipes don't include them. Instead of mixing the caraway into the dough, I sprinkled it on top. Also, I brushed the top with buttermilk before baking for the nice golden top. (last thing, I put the raisins in a little water and microwaved them for a minute so they wouldn't dry out the dough) This is a fabu recipe!!!

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LauraTracey March 17, 2003

I have made this recipe for the last 3 years and can't believe I haven't rated it yet. This is the best soda bread I have ever tried. I soak the raisins and cranberries in whiskey but don't drain them all the way to keep more of the whiskey taste in the bread. I add additional flour to make up for the extra liquid just until the dough is slightly less wet. Then I bake and eat it, and eat some more, and then eat a little bit more. Fantastic!

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Angiepangie March 12, 2011

One major problem with this soda bread - OMG I can not stop eating it - I made it yesterday and cut a piece when still pretty warm and have not stopped since - I toasted a thick slice to go with eggs this morning - oh yum. I did not have any dried cranberries (can not wait to try with them) so I used raisins and currents and I did not drain the whiskey off them before adding to the recipe. I did not have the black caraway seeds (have never seen any, but will look for them) so used regular ones. Really like the combination of the sweet of the fruit and the kick of the caraway. I ended up needing about 1/4 cup more buttermilk and I did reduce the sugar to 1/2 cup - don’t care for too much sweet - it was perfect - will be making this again and again - Thank you for such a great recipe.

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Sandy in Dayton March 28, 2010

Excellent recipe, I used both reg and golden raisins and omited the cranberries, the taste and texture were perfect. Will keep this recipe to use over again. Thanks Rita!!

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MaureenA March 14, 2010

This was fantastic! This was my first time making soda bread, and it was just great. I used water to soak the dried fruit as I didn't have any whiskey in the house. Other changes: I didn't use a food processor, but just mixed the wet and dry ingredients separately and added the fruit and seeds last. I reduced the amount of caraway seeds to 2 teaspoons, which was just perfect for my taste. Lastly, I baked it in a 9in springform pan instead of the cast iron skillet. Absolutely delicious...I'll never have to search for a soda bread recipe because this is it...it's the best!

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Dulcet Kitchen March 07, 2010

First of all, I'm now convinced that I should soak cranberries and raisins in whiskey more often - they're good all by themselves! This is indeed moist and tasty. I included all the whiskey and consequently added some more flour. I was afraid of the caraway seeds, so I only added one teaspoon, which was just enough to add the flavoring without overwhelming. Mine was baked in about 35 minutes. Thanks for posting!

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pattikay in L.A. March 04, 2010

Wonderful! I didn't realize that I was out of raisans, so I used dried cranberries only. Very, very good. It was equally good the next morning for breakfast.

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Irish Rose February 19, 2004

I make soda bread every year, its the ONLY traditional St Patty's Day food my husband likes. This recipe is the best I've made yet. The cranberries are a great addition!

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molly pruitt March 19, 2003

Finally found what I have been looking for. I didn't have cranberries so used all golden raisins soaked in apple brandy. We have been having this for breakfast and is so good,

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adopt a greyhound March 19, 2014
Irish Soda Bread 1