Irish Soda Bread with Buttermilk and Raisins
This post may contain affiliate links. Please read our disclosure policy.
Irish Soda Bread with Buttermilk and Raisins is an easy Irish soda bread recipe that's perfect for St. Patrick's Day, or anytime you want a simple, comforting, quick bread. Made without yeast, it bakes up with a soft, tender crumb, a lightly sweet flavor, and the subtle tang that makes buttermilk soda bread so delicious.
For more Irish recipes, see my Spotted Dog Soda Bread recipe, also known as railway cake. If you prefer a more traditional loaf, I also share a Traditional Brown Soda Bread recipe.
Jump to:
Ingredients
This easy soda bread is made with pantry staples and comes together quickly without yeast. I love serving it with Irish pub food and always alongside corned beef and cabbage, but it's just as lovely warm with butter and jam.
Gather these ingredients:
- All-purpose flour
- Granulated sugar
- Baking soda and baking powder
- Salt
- Cold butter
- Buttermilk
- Raisins
How to Make Irish Soda Bread
The full instructions are in the recipe card below, but this Irish soda bread comes together in just a few simple steps-no yeast, no rising time, and no mixer required.
Begin by preheating the oven to 375 degrees and lining a baking sheet or cast-iron skillet with parchment paper.
- Make the batter: Whisk the dry ingredients together in a large bowl. Cut in the butter until it resembles pea-sized crumbs. Add the buttermilk and mix until it comes together in a soft dough.
- Fold in the raisins: Transfer the dough onto a lightly floured surface, sprinkle the raisins over the top, and knead a few times to incorporate.
- Shape the soda bread: Pat the dough into a 6-to 7-inch circle, marking the top with an "x" about ½ inch deep. Transfer the dough to the prepared baking sheet or skillet.
- Bake for 35 to 45 minutes or until the bread is a beautiful golden brown.
Is Irish Soda Bread with Raisins traditional?
This raisin-studded Irish soda bread is a slightly sweeter variation than the most traditional Irish loaf, which is usually made with just flour, baking soda, salt, and soured milk. It is, however, the version my family always requests. If you're looking for more traditional loaves, see our Irish soda bread recipes for more delicious ideas.
What makes soda bread rise?
Soda bread is a quick bread, meaning it rises with baking soda rather than yeast. When baking soda is combined with acidic buttermilk, it creates the lift that gives the bread its characteristic texture and tender crumb.
Traditional Irish soda bread was born from simplicity: soft wheat flour, baking soda, salt, and soured milk. This version adds butter, sugar, and raisins for a softer, slightly sweeter loaf that has become a favorite in many American kitchens.
Why do you cut a cross in soda bread?
Before baking, Irish soda bread is traditionally marked with a deep cross across the top of the loaf. Practically speaking, it helps heat reach the center of the dough so the bread bakes more evenly.
You'll also often hear that the cross was meant to bless the bread-or, in Irish folklore, to let the fairies out. Whatever the story, it's a classic finishing touch and part of what gives soda bread its familiar look.
We love serving this loaf warm with Irish butter alongside Shepherd's Pie and Irish Lamb Stew, or other favorite St. Patrick's Day recipes.
More Recipes You May Also Enjoy
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!
Easy Irish Soda Bread with Buttermilk and Raisins Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup cold butter cubed
- ¾ cup buttermilk, plus more if needed
- ⅓ cup raisins
Instructions
- Preheat the oven to 375 degrees and line a baking sheet or cast-iron skillet with parchment paper.
- Whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl. Cut in the butter until it resembles coarse pea-sized crumbs. Add the buttermilk and mix just until it begins to come together. Add additional buttermilk if necessary until a soft dough forms. Turn the dough out onto a lightly floured surface, sprinkle the raisins over the top, and knead a few times to incorporate.
- Pat the dough into a 6 to 7-inch circle. With a floured knife, cut an "x" into the dough, about ½ inch deep. Transfer the dough to the parchment-lined baking sheet or cast-iron skillet.
- Bake the Irish Soda Bread for 35 to 45 minutes or until the bread is a beautiful golden brown. Transfer the soda bread to a rack to cool completely before slicing.
Video
Notes
Serving Ideas
I like to cut the loaf into wedges and served with a pat of Irish butter and a drizzle of honey. It's also delicious sliced and toasted the next day. Or -- make a second loaf for just that reason!Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I make this recipe every St Patrick’s Day. It rivals my Irish friends family recipe!
Thank you for sharing that! It makes my day-- we love this soda bread too.
I made this Irish soda bread today and everybody loved the Irish soda bread.
Thank you for making the recipe, Jan! This one is a particular favorite with my family, I'm so happy everyone loved it too.
I love this bread! Easy to follow instructions. Made it on a rainy afternoon and served it with Tea. Delicious!
Isn't it perfect with tea? I made another batch last weekend as well and as always, the family comes running.
Very tender and love the bread, usually don't because it's too dry & crumbly. Happy to offer a piece...thank you! I made Shepherd Pie and the soda bread will work perfect. ( ps. I used dry cherries)
I’m so glad you enjoyed it! I love adding the cherries— I’ll definitely have to try that variation. I have one in the oven right now for dinner too ☘️—
Any adjustments for high altitude? I'm at 5280'. Slainte!
That’s high! I’m only at a little under 1,000 feet so I haven’t tested this, but it’s a general rule of thumb that most quick breads need no adjustments. If you taste a slight bitter tone, reduce the leavening by a small amount. Here is a great resource for high altitude baking:
https://blog.wilton.com/high-altitude-baking/
Made this because the photo looked so beautiful. First time making it. It’s wonderful. Will definitely be making this again. Won’t be eating store bought anymore Thanks for posting
Hi Jeanne! I have the biggest smile on my face-- I'm so happy you found the recipe and enjoyed it. My family absolutely loves it too!
Made this today very good.Crust is perfect .Never made it before.Will definitely make again.
Hi Kathy! I’m so glad you liked it— thank you for trying the recipe ☘️
Absolutely delicious, and scrumptious! Thank you,its a keeper! 😊
Thank you for trying it, Julie! I'm so happy you enjoyed it.
Can you add a little more sugar to it?
Absolutely! I try to keep the sugar lower because we tend to smother our wedges with honey 😍.
Surprised caraway seed isn’t used?
We really enjoyed this version of soda bread. I will definitely be making it again. The crust was just right!
We love this soda bread too. When the calendar turns to March, the family begins asking for this soda bread. I'm so glad you enjoyed it!
Do you need to preheat the cast iron skillet beforehand or do you add the bread to the room temperature skillet?
Hi Clay— I do not preheat the skillet but do grease it or line with parchment.
lovely recipe..I'd cut the butter down a bit...I also am soaking my raisins in Tullemore Dew for the next batch...
Thank you so much! Soaking the raisins will be so delicious— and make the soda bread extra special ☘️
Can add a egg to the rescipe ?
Thank you
Mary
Hi Mary! You can definitely add an egg. The texture will be a bit more dense but still really good.