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Easy Traditional Irish Soda Bread

A delicious round loaf of the best traditional Irish Soda Bread with raisins is sitting on a plate. A couple of slices are sitting on the side of the plate with melted butter on them. The bread is moist, great flavor and makes scrumptious toast the next day
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Best Traditional Irish Soda Bread with Raisins


Easy Traditional Irish Soda Bread

This Easy Traditional Irish Soda Bread recipe is very tender and flavorful.

And it comes together so quick, you’ll make it often. T

The secret is in the buttermilk which keeps it moist, while the raisins give a slightly sweet taste; which is perfect for toast the next day – if there are any leftovers. I usually make a few extra batches just for this reason.

In fact, it’s a great recipe to multiply without any problems at all.

Irish Soda Bread is traditionally served with Corned Beef and Cabbage. You can get my really easy delicious crock pot / slow cooker recipe HERE [1]. 

However, because this Traditional Irish Soda Bread is so easy and quick, you’ll find yourself serving this all during the year.


Easy Traditional Irish Soda Bread


3 cups flour

1/4 cup granulated sugar

1 Tbl. baking powder

1/2 tsp baking soda

1/2 tsp salt

1 ½ cups raisins

1 ½ cups buttermilk (this really must be buttermilk for best results)


Preheat oven to 350 degrees.

In a large mixing bowl, combine all of the dry ingredients.

Add in the raisins slowly, while mixing the ingredients, to allow the raisins to become coated with the flour mixture.

Add in the buttermilk slowly.

Mix only until incorporated and a soft dough forms.

NO LONGER or the dough becomes tough.

Turn the dough out onto a lightly floured surface

Knead just until it forms a smooth ball, no longer; again, it makes a tough bread.

Flatten the ball so that the sides and middle are about the same thickness to ensure even baking.

Place the dough onto a cookie sheet pan that has been coated with spray release, or on a pan that is lined with parchment paper.

Slash the top a few times with a sharp knife, which provides ventilation, and is the signature of this type of bread.

Bake 35-45 minutes; until browned and cooked through at the preheated 350 degrees.

I like to use a cooking thermometer for all breads, and bringing the internal temperature to 200 degrees F. (this needs to be a little hotter inside than other breads due to the denseness) it really helps such as THIS ONE  [2]


*If it becomes too browned while cooking, tent with foil, and finish cooking till the center is done.

When you can thump the bottom and it sounds hollow it is cooked through – as long as the bread was formed to an even thickness. 


IF you don’t have a thermometer, this is a good method. Let bread set for 10 minutes before slicing.

Serve with traditional my scrumptious easy crock pot Corned Beef, Cabbage and Vegetables. Click HERE [3]

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2019

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