Irish Soda Bread

5 from 2 votes

This easy Irish Soda Bread bakes up in a loaf pan with a crispy, golden crust and a soft, buttery crumb studded with raisins and a hint of orange.

Course bread, Sides

Cuisine American, Irish

Keyword easy irish soda bread, grandma’s irish soda bread, Irish Soda Bread Recipe, traditional irish soda bread

Prep Time 20

Cook Time 40

Cooling Time 30

Total Time 1 25

Servings slices

Calories 196kcal

Preheat oven to 350°F. Spray an 8.5 x 4.5-inch loaf pan with cooking spray and set aside.
In the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
Add the cold butter and mix on low until the butter is incorporated into the flour. The little pieces of butter should resemble small peas throughout.
In a separate bowl, whisk together egg, buttermilk, sour cream, and orange zest.
Add the egg mixture to the dry ingredients. Mix on low speed just until combined and no dry pockets of flour remain.
Stir in the flour-coated raisins (or currants) and caraway seeds (if using).
Transfer to the prepared loaf pan. The dough will be sticky, so it helps to dampen your fingers or spatula with a little bit of water so that you can spread the dough in the pan without too much sticking.
Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from pan and cool completely on a wire rack before slicing.

Butter must be very cold. This is the key to a nice, flaky texture. Cut it into small cubes and keep it cold until you're ready to mix.
Don't overmix. Stir just until the dough comes together. Overworking makes the bread dense and tough.
Bake the dough right away. The baking soda starts reacting with the buttermilk immediately, so don't let the dough sit before baking.
The buttermilk matters. The lactic acid in the buttermilk reacts with the baking soda to help the bread rise. Don't substitute with regular milk.
Toss raisins in flour before folding them in. This keeps them from sinking to the bottom.
Caraway seeds are optional. Leave them out if your family doesn't care for them.
Use raisins, dried cranberries, or dried currants in this bread. You can also omit the dried fruit altogether for a plain loaf.
Sour cream substitute: Plain Greek yogurt (full-fat) should work as a substitute, though the texture may be slightly different.
Use a serrated knife to slice. The thick, crusty exterior cuts best with a serrated blade.
Storage: Keep in an airtight container at room temperature for 2 to 3 days.
Freezing: Wrap tightly and freeze for up to 3 months.
For a traditional round loaf: Double all ingredients. Shape the dough into a large round on a rimmed baking sheet. Cut an "X" in the top about ½-inch deep. Bake at 400°F for 35 to 40 minutes, or until the bread reaches an internal temperature of 195°F.