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Irish Raisin Soda Bread with Orange Zest

Breads

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I’m lucky St. Patrick’s Day inspired a loaf of Raisin Irish Soda Bread in my kitchen. All week I’ve enjoyed it sliced and spread with Irish butter. Want a bite? You can have a loaf ready in an hour, so get started! See my step-by-step instructions to making this super easy wholesome bread. I think you’ll feel happy and lucky!

Print Recipe

Irish Raisin Soda Bread with Orange Zest

If you don't have buttermilk, see the notes below on how to make a substitute. However I think real buttermilk makes the best bread, and there are a few other recipes here that could help you use the rest of your carton of buttermilk! -- like Authentic Irish Brown Bread - Rosemary Mark or Buttermilk Panna Cotta with Kumquat Marmalade - Rosemary Mark.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Bread
Calories: 192kcal
Author: Rosemary Mark

Ingredients

  • 4 cups white whole wheat flour* or blend of all-purpose and whole wheat flour
  • 1 cup Sun-Maid Natural or Golden Raisins
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons sugar optional
  • 3/4 teaspoon salt
  • 1/2 teaspoon caraway seeds optional
  • Grated zest of one orange
  • 2 cups buttermilk* see option

Instructions

  • Preheat oven to 375°F.
  • In a large bowl, combine flour, raisins, and remaining dry ingredients and orange zest. Stir and make a well in the center.
  • Pour buttermilk into the well. Stir with a wooden spoon just until the wet and dry ingredients come together. The less mixing the better. The mixture will bubble slightly, especially if using fresh buttermilk.
  • Form the dough into a mound with floured hands. You can work in the bowl if you don't want to messy your counter.
  • Place on a baking sheet and flatten to about 2-1/2 inches in height. For shorter bake time, divide dough in half to make two smaller loaves. Slash a cross about ½-inch deep across the top.
  • Bake until deep golden brown and a pick inserted in center comes out clean, about 45 minutes or about 25 minutes for two small loaves. Cover with foil the last 5-10 minutes if needed to prevent over browning or raisins from burning. 
  • Cool on a wire rack. Serve slightly warm or room temperature. Wrap well and keep at room temperature 2-3 days, or longer refrigerated. Toast slices if refrigerated.

Notes

*Notes: In place of buttermilk, use regular milk and replace 2 tablespoons milk with 2 tablespoons vinegar or lemon juice. Dough may be a little sticky and need 3-4 tablespoons more flour. Use all-purpose white flour if you like a less coarse bread, or a combination of white and whole wheat. I like white whole wheat flour which is milled from a hard white wheat berry and retains the bran and the germ, like whole wheat flour but less coarse. It isn’t completely white, and produces a slightly sweet flavor with 4 grams of fiber per ¼ cup just like whole wheat flour, vs less than 1 gram in white flour.
Serve soda bread with plenty of butter and marmalade!
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17 Comments

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Comments

  1. Jill Silverman Hough says

    March 17, 2017 at 12:48 pm

    I love that you’re letting St. Patrick’s Day be an excuse to eat homemade bread and butter. Waaay better than green beer!

    Reply
    • Rosie's Kitchen says

      March 17, 2017 at 1:39 pm

      Thanks Jill! I’m pretty hooked on this one. You know I’m a fan of your Maple Oat Pecan Scones. This is now my alternate but definitely not replacement!

      Reply
      • Jill Silverman Hough says

        March 17, 2017 at 2:04 pm

        Well, then it’s only fair I should try your recipe. Consider it on this weekend’s cooking list!

        Reply
    • Rosie's Kitchen says

      March 17, 2017 at 2:20 pm

      🙂 And if it’s just for two of you, it’s fair game to half the recipe. Still a generous loaf.

      Reply
      • Jill Silverman Hough says

        March 17, 2017 at 2:48 pm

        half schmaf! the more bread the merrier!

        Reply
        • Rosie's Kitchen says

          March 17, 2017 at 2:52 pm

          Good Lassy! It keeps well.

          Reply
  2. Rita says

    March 18, 2017 at 5:29 pm

    I’m going to make the half loaf! Especially because it can be made from mixing to baked in an hour!! That’s my kind of baking :o)

    Reply
    • Rosie's Kitchen says

      March 18, 2017 at 9:04 pm

      Let me know how you and Lou like it!

      Reply
  3. Rita says

    March 19, 2017 at 3:01 pm

    Yumm. Made a half recipe (smaller loaf). So easy, so delicious.

    Reply
    • Rosie's Kitchen says

      March 19, 2017 at 4:28 pm

      Happy to hear that Rita! And the half loaf is about 45 minutes start to finish.

      Reply
  4. susan | the wimpy ve says

    March 19, 2017 at 7:21 pm

    I put orange zest in mine too! This bread looks wonderful – and I’m always up for any reason at all to make bread!

    Reply
    • Rosie's Kitchen says

      March 21, 2017 at 6:00 pm

      Hi Susan — we should have a Soda Bread Bake-off! Your’s looks fab with the whiskey soaked raisins. http://thewimpyvegetarian.com/2017/03/soda-bread-with-raisins-and-orange-zest-breadbakers/

      Reply
      • susan | the wimpy ve says

        March 21, 2017 at 8:08 pm

        Yes!! A bake-off!! Except I want to make yours 🙂

        Reply
        • Rosie's Kitchen says

          March 21, 2017 at 9:43 pm

          You’re on and I’ll make yours! Rita says she’d like a tad more sugar and salt in mine, but I like the wheat-y wholesome flavor the way it is.

          Reply
  5. Rita says

    March 22, 2017 at 3:45 pm

    Now that I’ve consumed my entire loaf, I’ve changed my mind: Next time I’ll increase the salt a bit, but eliminate the sugar (the raisins add all the sweetness I want). Btw, I did not use caraway seeds.

    Reply
    • Rosie's Kitchen says

      March 22, 2017 at 3:50 pm

      I agree Rita — raisins add just the right sweetness. It’s an easy-to-eat bread! The caraway seeds are an acquired taste, probably if you love rye bread!

      Reply
  6. Rita Held Cartalano says

    March 17, 2021 at 2:33 pm

    Yumm…

    Reply

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