Irish Soda Bread 1

"I just love it!!!!!!!!!!!!!! You tell me what you think????!!! Filled with dried cranberries and raisins and flavored with the black caraway seeds are so good. You can use regular but the black tops this. These black seed is also known as Black Cumin, Habbatul Baraka (the Blessed Seed), and by its botanical name "Nigella Sativa"."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
1hr 5mins
1 loaf




  • Preheat oven to 350 degrees.
  • Pump up dried fruit:

  • Place raisins and cranberries in a glass bowl 1/4 cup pour water or whiskey (gives it a real Irish kick) over it.
  • Cover with plastic wrap or paper towel and microwave it for 1 minute. Let sit to cool.
  • Add salt, baking powder, sugar, and flour to food processor and pulse 3 times to sift.
  • Add the buttermilk, butter and eggs and mix till it comes to a doughy ball.
  • Mix in seeds and drained raisins, and cranberries. You may need to do this step by hand.
  • Don`t worry if you can knead the dough into a ball it still will be very good. At times my dough is moist because of moisture in the air.
  • Place the dough into a well buttered pan using hands well floured shaping the dough.
  • (I like cast iron skillet 8-9 inches). Pat down in center for even baking.
  • Mark a cross on top and brush with more melted butter.
  • Bake in 350 Degree oven for 50-60 minutes.

Questions & Replies

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  1. 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.
  2. 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!!!
  3. 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!
  4. 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.
  5. 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!!


  1. This delicious bread is really like a giant scone. I didn't add the caraway seeds and I used currants instead of the raisins and cranberries. It kept very well and was great with dinner and for breakfast.
  2. This was my first attempt at making/eating soda bread... I didn't use the processor, just a whisk...Didn't have any cranberries...Caraway seeds seemed like a conflict of taste when it comes to sweet so I put 1 tbsp on top of the bread... Didn't have any buttermilk so I substituted milk + lemon juice for a replacement... The resulting dough didn't hold much of a shape and I put it into a clear glass baking bowl...When I cut a cross in the top, the dough just molded back together... After 60 minutes, the bread was still dough in the center...I baked an additional 15 minutes... The end result was a moist, dense bread that was very tasty...It looked very similar to the photo posted but was a bit higher... The bread was dense enough that the next day, it was sliced and put into the toaster...Great toast... I can see practically any type of fruit being used in this recipe...I will make this again...



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