Angie's Irish Soda Bread

"This is the soda bread I grew up with that my mother always made. We had it year-round and not just for St. Patrick's Day."
photo by lazyme photo by lazyme
photo by lazyme
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 10mins
1 loaf




  • Preheat oven to 350 degrees. Grease loaf pan and set aside.
  • Combine flour, baking powder, and baking soda; stir in sugar and butter to combine. Add raisins, stirring to combine. Add eggs and buttermilk.
  • Pour into prepared pan and bake for 1 hour. Let cool and serve.

Questions & Replies

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  1. Baby Kato
    Wow, Jackie, grew up with this beautiful bread, you were very fortunate. My dh & I enjoyed this treat so much that I have made it twice already and I am planning on making it again this week. What a great recipe, quick, really easy to make, with tremdendous results. We were really impressed with the flavor and texture of this bread. Beautiful crust and crumb. I used golden raisins and made exactly as written, wouldn't change a thing. It was excellent served warm with butter, cold with jam and out of this world when lightly toasted. Thank you for sharing a recipe that I have placed in my best of 2012 cookbook. Kudos.
  2. ellie_
    Absolutely wonderful and oh so pretty too! This is the lightest and most flavorful Irish soda bread we've ever had. Thanks for sharing!
  3. KF
    I made this today as part of dinner cuz my BF is jonesing for corned beef and cabbage. It was tender, slightly sweet and delicious. My BF doesn't like raisins or carraway seeds so I omitted them. Next time I'm definitely going to include them!
  4. lazyme
    Yum. This was really good. I'm not much of a bread maker, but this was easy and so delicious. It was great warm right out of the oven slathered with butter. Thanks for sharing, Jackie. Made for Culinary Quest 2.
  5. Murry0927
    This bread is AWESOME. I usually make the one with caraway seeds, this one is so different,<br/>and so wonderful......My husband and I ate half the loaf when it came from the oven......LOVE!!


  1. KF
    Use sour cream or yogurt instead buttermilk. ADD carraway seeds & raisins!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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