Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This is a delicious twist on the traditional Irish Soda Bread, that omits the "soda" entirely and substitutes sour cream for the traditional buttermilk. I think it makes the loaf more moist, sweet and delicious. It has become my favorite version. My husband got it from a colleague, whose great-grandmother (Mary Moriarty, born in Killarney, County Kerry, Ireland in 1902) handed it down to her. Bravo Mary Moriarty!

Ingredients Nutrition


  1. Sift first 3 ingredients together in Large bowl (#1).
  2. Mix next 5 ingredients in Smaller bowl (#2).
  3. Slowly mix Bowl #2 ingredients into Bowl #1 until well blended.
  4. Mix in 2 cups of Raisins (and 1 tablespoons Caraway Seeds, if desired).
  5. Pour into 9" greased and floured round cake pan and shape into round loaf. (Note: Batter will be sticky.).
  6. Sprinkle the top with Cinnamon and/or Sugar, if desired.
  7. With a sharp knife, make an "X" in the top of loaf.
  8. Bake for 50-55 minutes at 350 degrees.
  9. When toothpick comes out clean, the bread is done.
Most Helpful

5 5

This was very good. It is similar to Irish Rosie's Irish Soda Bread in taste (I think) - a bit sweeter. I know I'm going against the intro of this recipe, but I did add 1/2 tsp. baking soda to "bowl #1" to balance out the sour cream. I also used softened butter (since the recipe didn't specify). I didn't add the optional raisins or caraway seeds, because of family preference. Made this for St. Patrick's Day to go with Corned Beef and Cabbage in Guinness. Thanks for posting this!

5 5

Amazing, I was so pleased with this. I've made it as a gift, so I will get feedback tomorrow, but it baked to perfection and smelled wonderful, DH complained that I always give the best stuff away! :lol: I did not use the optional raisins or caraway seed, but otherwise as directed. I was glad that you mentioned the batter would be sticky, otherwise I might have panicked a bit, I am not the best baker and wasn't sure what to expect! I sprinkled with cinnamon And castor sugar! Thanks Maureen for a lovely recipe, made for PAC Spring 2009!