Irish Soda Bread

No need for a leprechaun’s help. This recipe turns to science: baking soda and baking powder, for a lighter, scone-like loaf.


3 cups all-purpose flour, plus extra for work surface
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons caraway seeds (optional)
1 cup regular or golden raisins (or sultanas)
1 cup buttermilk
1 egg


Heat oven to 350º. In the bowl of a standing mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter, caraway seeds (if you like), and raisins. Combine just until incorporated.

In a small bowl, whisk together buttermilk and egg. Add to dough; mix just until incorporated.

Turn dough onto a lightly floured surface and fold it over onto itself two or three times, shaping it into a round 8-inch loaf. Transfer to a baking sheet lined with parchment or Silpat. Score an “x” on the top of the dough.

Bake 45 minutes, until well-browned and a toothpick inserted into the center emerges clean. Remove to a wire rack to cool completely before slicing. Serve with butter and your favorite jam or preserves.

Cooking & Recipes


1 loaf

Preparation Time: 

30 minutes

Start to Finish Time: 

1-1/4 hours

Preparation Method


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We made this reciipe for St

We made this reciipe for St Patrick's Day. We used half white and half whole wheat flour. This is a good recipe for Irish Soda Bread. It is moist, light, and has just the right amount of raisins. It's so yummy I couldn't stop eating it!