Bits of raisins bring out the subtle sweetness of this traditional quick bread.
Irish Soda Bread is a quick bread, its name is given due to the use of baking soda instead of yeast which is more common with breads. This history of Irish Soda bread dates back to the early years of the European settlers in the Americas. The settlers and Native Americans use soda or pearl ash as a leavening agent in making quick breads.
Soda breads began in the mid-19th century when baking soda (bicarbonate of soda) first became available. Soda bread became a popular staple item in Ireland, Scotland and Serbia. This quick bread begins to leaven very rapidly with the addition of buttermilk (or yogurt) that reacts to the baking soda. Minimal mixing is required, unlike a yeasted bread giving quick results.
Cut up in triangle wedges and share the love.
Today
Love all the studs of raisins within the bread.
Today, Irish Soda Bread is commonly associated with Saint Patrick’s Day. America has definitely adapted this classic bread to a slightly sweeter version than the original with the addition of a variety of items: sugar, raisins, caraway seeds, butter and more. While I’m sure the traditional version is amazing, this is a more American version that ties closely to the Scottish method of Irish Soda Bread.
Family
I am pretty sure I have no Irish or Scottish roots in my blood, but I did marry into it! My husband, has the hair of an Irishman, his family roots definitely stem from Eastern Europe. Once we were married, it became tradition that I would cook the perfect St. Patrick’s Day meal: corned beef and cabbage and of course tons of Irish Soda Bread!
We have been married 14 years and I’ve held true to that tradition every year. This recipe comes straight from my mother-in-law, it’s even hand-written on a notecard. She gifted it to me before moving out to Portland, she wanted to be sure her son got his Irish Soda Bread and I had the right recipe to make it.
This bread is very easy to make and really should made throughout the year. It is really a delicious morning breakfast raisin bread. My kids adore it and we definitely go through many loaves this time of year.
I made some slight adaptions and decided to cook these in my Finex Cookware10″ skillet. The results are amazing, the cast iron keeps the bread moist and tender and yields a crispy top, perfect for snacking. I know many methods bake these breads free form on a sheetpan, but cooking in a vessel really makes a huge difference and keeps the bread nice and tender.
I hope you enjoy this recipe! As always, I love seeing your creations! Be sure to tag me on Instagram or Facebook. xoxo, Cosette
A delicious Irish Soda Bread baked in cast iron skillet. Perfect for breakfast or tea.
Scale
Ingredients
Bread:
6 1/4 cups all-purpose flour
1 1/4 cups sugar
5 tsp baking powder
1 1/4 tsp baking soda
1 1/4 tsp cream of tartar
1 tsp kosher salt
1 cup unsalted butter, cut into cubes
2 1/4 cups raisins
2 1/4 cups buttermilk
3 eggs, slightly beaten
Topping:
2 tbsp melted butter
2 tsp sugar
1 tsp cinnamon
Instructions
Preheat oven to 350 degrees and grease 2 10″ skillets or 10″ cake pans with butter, set aside.
In a large mixing bowl whisk flour, sugar, baking powder, baking soda, cream of tartar and salt.
Cut in your cold butter with pastry blender until it looks like fine crumbles.
Add in your raisins and toss so they are fully coated.
Make a well in the center of your dry mixture and add your slightly beaten eggs and buttermilk.
Fold and mix until just combined, don’t overmix.
Pour your batter into the 2 prepared baking skillets (cake pans) and spread dough evenly. I will often spray my spatula with cooking spray and pat down the dough.
Make a cross in the center of your bread loaf.
Bake for 55-60 minutes until top is golden brown and toothpick comes out clean.
Brush with melted butter and cinnamon and sugar when it comes out of the oven.
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