The Best Irish Soda Bread Recipe with Raisins

This Irish soda bread with raisins has been a St. Patrick's Day staple in my family for years, and I promise you will fall in love after the very first bite. It's my mom's recipe that is a must-make every March! It's so easy, you'll love making it, too!

You'll love this homemade Irish soda bread with raisins

It is incredibly easy to make. Unlike traditional yeast breads, this is a quick bread, meaning there is no proofing, no rising time, and no waiting around. You mix everything in one bowl, fold in the raisins, divide the batter into three greased loaf pans, and bake. From start to finish, you are looking at just over an hour.

It makes three loaves at once. With one bowl and one recipe, you end up with three full loaves of soda bread. That makes this perfect for sharing during St. Patrick's Day season. Bring a loaf to a friend, share one at a gathering, and keep one for yourself to enjoy all week long.

It is the moistest soda bread you will ever try. Traditional Irish soda bread can be dry and crumbly, almost like a scone. This recipe is nothing like that. The full quart of buttermilk and melted butter create a batter that bakes up into something closer to a tender, moist buttermilk loaf cake. Once you try it, you will not want any other version.

Ingredients

Here is everything you need to make this recipe. The full measurements are in the recipe card below.

All-purpose flour is the base of this bread. It creates the right structure for a soft, tender crumb. I have not experimented with gluten-free flour alternatives in this specific recipe, so I recommend sticking with all-purpose.

Buttermilk is the key ingredient that makes Irish soda bread work. It reacts with the baking soda to create carbon dioxide bubbles, allowing the bread to rise without any yeast. This recipe uses an entire quart, which is what gives it such a moist, cakey texture. Do not skip it or reduce it.

Raisins are what make this Irish soda bread with raisins so special. They add little pops of sweetness throughout every slice. You need the raisins. Trust me on this.

Baking Soda. The baking soda is what reacts with the buttermilk to create that leavening for the bread. Typically, yeast does that in bread recipes, but when you have this recipe, you don't need yeast!

Baking Powder. The addition of baking powder helps with that softness that this Irish soda bread recipe has.

Salt. Of course, you need a pinch of salt whenever baking to even out the sweetness.

Sugar. The sugar not only adds sweetness, but it really helps create that beautiful golden brown crust!

Melted Butter. Similar to the baking powder, using melted butter, as opposed to softened butter, gives you that super moist and cake-like batter. Softened butter gives you a bit more crumbly texture.

Eggs. Eggs bind everything together!

How to Make Irish Soda Bread with Raisins

Making this bread is as simple as it gets.

1. Preheat your oven to 375°F and grease 3 bread loaf pans. Make sure they are well-greased so the loaves release cleanly after baking.
2. Whisk together the dry ingredients. In a large bowl, combine the flour, baking soda, baking powder, salt, and sugar. Whisk until evenly mixed.
3. Add the wet ingredients. Pour in the eggs, melted butter, and buttermilk. Mix well until a thick, smooth batter forms. Do not be alarmed by how thick and wet it looks. That is exactly right.
4. Fold in the raisins. Gently fold in the raisins until they are evenly distributed throughout the batter.
5. Divide and bake. Evenly distribute the batter among your three greased loaf pans and bake for 1 hour, until a toothpick inserted into the center comes out clean and the tops are deep golden brown.
6. Let cool before slicing. Allow the loaves to cool for about an hour before cutting into them. Slicing too early can cause the bread to crumble.

Substitutions and Variations

No buttermilk? Make your own. If you do not have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, stirring, and letting it sit for about 5 minutes until it curdles slightly. Repeat as needed to reach a full quart. It is not identical to real buttermilk, but it works in a pinch.

Swap the raisins for golden raisins or dried cranberries. Classic dark raisins are traditional here, but golden raisins tend to be a bit plumper and slightly sweeter. Dried cranberries add a tart, festive twist that is especially nice around the holidays. Use whatever dried fruit you love most, or mix a few together.

Add caraway seeds for a more traditional flavor. Caraway seeds have a mild, nutty flavor with a hint of licorice and are a classic addition to Irish soda bread. If you want to lean into the traditional Irish flavor profile, stir a tablespoon or two of caraway seeds into the dry ingredients before adding the wet. One reader made this recipe for her church gathering and added caraway seeds with great success.

Storing Leftover Irish Soda Bread with Raisins

Since this recipe makes three loaves, you will likely have extra bread on your hands. Here is how to keep it fresh.

At room temperature: Wrap the cooled loaf tightly in aluminum foil or place it in an airtight container. It will stay fresh at room temperature for up to 2 days. Irish soda bread tends to dry out fairly quickly, so wrapping it well is important.

In the freezer: This bread freezes beautifully. Wrap the cooled loaf tightly in foil, then place it in a freezer-safe zip-top bag with as much air squeezed out as possible. It will keep in the freezer for up to 2 months. When you are ready to eat it, let it thaw slowly at room temperature before warming it in a 350°F oven for about 10 minutes to refresh the texture.

FAQs

Why do they call it Irish soda bread?

Irish soda bread gets its name from baking soda, which is the leavening agent used instead of yeast. The bread was first introduced in Ireland in the 1830s when baking soda became available in the country. Because yeast was expensive and unreliable, bakers discovered that baking soda combined with buttermilk created a chemical reaction that produced carbon dioxide bubbles, causing the bread to rise quickly and reliably. The result was an inexpensive, simple bread that could be made with pantry staples, and it became a beloved staple of Irish cooking. Technically, Native Americans were among the first to develop a version of soda bread using pearl ash, a natural form of soda made from wood ash, but the Irish version evolved independently out of necessity and became its own tradition.

Can you freeze Irish soda bread with raisins?

Yes, absolutely. Irish soda bread with raisins freezes very well and is a great way to make the most of a three-loaf batch. Once the bread has cooled completely, wrap the whole loaf tightly in aluminum foil and place it in a freezer-safe gallon bag, pressing out as much air as possible before sealing. It will keep in the freezer for up to 2 months. To serve, allow the loaf to thaw at room temperature and then warm it in a 350°F oven for about 10 minutes. The texture comes back beautifully and it tastes nearly as good as fresh-baked.

Want some more St. Patrick's Day recipes?

• Espresso Martini with Bailey's
• Reuben Breakfast Sandwich
• Best St. Patrick's Day Recipes

Pin it for later!