Irish Raisin Soda Bread is a go-to in our house, especially around St. Patrick’s Day. It pairs perfectly with corned beef and cabbage, making it a must for our family’s celebration. But honestly, it’s so easy and delicious, we make it all year long. With no need to wait for the dough to rise, you can have a warm, comforting loaf on the table in just over an hour. The trick is in the baking soda, which gives this no-yeast bread its perfect rise without the hassle of yeast. That means no waiting—just mix, bake, and enjoy. The raisins and caraway bring a lovely sweetness and warmth, making this bread our top choice whenever we want a quick, comforting treat. This loaf did not last very long in our house. We had it with some awesome lentil soup, and then I ate quite a bit of the bread later in the week, alternately as dessert and breakfast.

How to Make Irish Raisin Soda Bread

Step #1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. Step #2: In a large bowl, whisk together the flour, sugar, salt, baking powder, and caraway seeds. Step #3: Using a pastry cutter or fork, cut the cold butter into the dry mixture until it resembles a coarse meal. Stir in the dried fruit. Step #4: In a small bowl, whisk together the buttermilk, whole egg, and baking soda. Step #5: Pour the liquid into the flour mixture, then stir with a fork until the mixture holds together. Step #7: In a small bowl, whisk together the egg yolk and cream. Brush this mixture over the loaf. Use a sharp knife to make a large “X” about ½ inch deep on top. After wrapping, place the wrapped bread in a plastic bag or an airtight storage container. Properly stored, the bread will stay fresh for 3-4 days.

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