This version of Irish soda bread is a little sweeter than the traditional savory loaf—think of it as a cross between soda bread and a rustic coffee cake. Dense, flavorful, and studded with plump raisins, it’s wonderful sliced thick, slathered in Irish butter, and served warm with hearty black tea or coffee.
INGREDIENTS:
4 ½ cups all-purpose flour
1 ¼ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon baking soda
2 ½ cups raisins (dark, golden, or a mix)
½ cup unsalted butter, melted and slightly cooled
2 cups buttermilk
½ cup heavy cream
1 large egg
Additional milk or cream, for brushing
About 1 tablespoon turbinado sugar (for sprinkling)
METHOD:
Preheat the oven to 350°F (175°C).
Prepare the pans:
- For one large loaf: use a 10–12-inch cast iron skillet.
- For two smaller loaves: use two 8-inch cake pans or two small cast iron skillets.
- Line the bottom and sides of the pan(s) with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until evenly combined. Stir in the raisins so they’re well coated in the flour mixture (this helps prevent them from sinking).
In a separate bowl, whisk together the melted butter, buttermilk, cream, and egg until smooth and well blended.
Pour the wet ingredients into the dry mixture. Stir gently with a wooden spoon or spatula until just combined—don’t overmix, as that can make the bread tough. The batter will be thick and shaggy, not smooth.
Scrape the batter into the prepared pan(s) and smooth the top lightly. Brush with milk or cream, then sprinkle evenly with turbinado sugar for a sweet, crunchy crust.
Bake the bread:
- Large loaf: bake about 60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Smaller loaves: begin checking at 45 minutes.
Tip: If the bread is browning too quickly, loosely tent it with foil during the last 15 minutes of baking.
Allow the bread to rest in the pan for 15 minutes, then lift out and place on a wire rack. Remove parchment paper and let cool almost to room temperature before slicing. This helps the crumb set.
Note: The bread is delicious served warm, but slicing too soon may make it crumble.
SERVING SUGGESTIONS:
- Spread with salted Irish butter or clotted cream.
- Pair with jam, honey, or even a drizzle of Irish whiskey glaze.
- Toast slices the next day for breakfast.
