Irish Soda Bread

Irish Soda Bread with Raisins
Becky Luigart-Stayner


1 cup golden raisins or your preference
1 shot or 3 tablespoons plus 1 teaspoon Irish whiskey or any dark liquor
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
2 cups buttermilk
1 tablespoon melted butter
1 to 2 tablespoons caraway seeds (optional)


Preheat oven to 350°F. Grease and lightly flour a loaf or cake pan. If using cast iron, put into cold oven and preheat as oven warms. Grease with butter before putting dough into it.

In a bowl, combine raisins and liquor, set aside to soak, and stir occasionally.

In another bowl, mix together flour, sugar, baking soda, baking powder, and salt.

In a separate bowl, beat together eggs and buttermilk. Add to flour mixture and stir to blend. Add butter, raisins and whiskey, and caraway seeds (if using) and stir.

Pour into prepared pan, smooth to level dough, and bury raisins as much as possible.

Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Or, out of pan, check to see if bottom is golden brown. Or tap bread: Hollow sound indicates bread is done. Let cool before wrapping.


Makes 1 loaf.

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