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Irish Soda Bread 1


  • 1cup raisins
  • 1⁄2cup dried cranberries
  • 1⁄4cup Irish whiskey (optional)
  • 1⁄2teaspoon baking soda
  • 1⁄2teaspoon salt
  • 1tablespoon baking powder
  • 3⁄4cup sugar
  • 3 1⁄2cups flour
  • 1 1⁄4cups buttermilk
  • 1⁄4cup butter, softened
  • 2eggs, slightly beaten
  • 2tablespoons caraway seeds, using black caraway better known as yummy Or
  • 2tablespoons nigella seeds, sativa


  • 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.


  • Sandy in Dayton

    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.

  • MaureenA

    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!!

  • adopt a greyhound

    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,

  • Barb Gertz

    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.

  • LauraTracey

    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!!!

  • Irish Rose

    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.

  • molly pruitt

    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!

  • Angiepangie

    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!

  • pattikay in L.A.

    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!

  • Dulcet Kitchen

    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!