Cranberry Soda Bread

"A twist on the typical American soda bread. If you like caraway, you can add it; if you don't, leave it out. Adapted from a recipe by Debbie Currie at Serious Eats."
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Ready In:
1hr 10mins




  • Combine the cranberries and whiskey (or hot water). Cover and set aside to rehydrate for at least 30 minutes, or up to 12 hours.
  • Preheat oven to 375°F for at least 30 minutes (while the cranberries soak, if not soaking early) and line a baking sheet with parchment.
  • In a medium bowl, whisk together flour, soda, salt and optional caraway. Cut butter into flour with two knives, a pastry cutter, or your fingertips. Add honey, buttermilk and cranberries (with their liquid). Stir with a wooden spoon until combined.
  • Knead on a lighty-floured work surface until smooth. It will still be sticky; do not add too much flour. Form into a rough boule 6-8" in diameter and 1 1/2 to 1 3/4" thick. Slash an X into the top with a sharp knife, about 1/2" deep.
  • Bake in preheated oven 55-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. If you prefer a softer crust, cover with a kitchen towel while cooling.

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I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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