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Irish Raisin Soda Bread with Orange Zest
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!
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.
Calories: 192kcal
Ingredients
- 4 cups (500g) white whole wheat flour* or blend of all-purpose and whole wheat flour
- 1 cup (160g) 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 (480ml/g) 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.
I love that you’re letting St. Patrick’s Day be an excuse to eat homemade bread and butter. Waaay better than green beer!
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!
Well, then it’s only fair I should try your recipe. Consider it on this weekend’s cooking list!
🙂 And if it’s just for two of you, it’s fair game to half the recipe. Still a generous loaf.
half schmaf! the more bread the merrier!
Good Lassy! It keeps well.
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)
Let me know how you and Lou like it!
Yumm. Made a half recipe (smaller loaf). So easy, so delicious.
Happy to hear that Rita! And the half loaf is about 45 minutes start to finish.
I put orange zest in mine too! This bread looks wonderful – and I’m always up for any reason at all to make bread!
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/
Yes!! A bake-off!! Except I want to make yours 🙂
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.
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.
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!
Yumm…
Outstanding! I substituted dates for raisins. It was delicious! Surprisingly moist. My family snarfed it up. They couldn’t believe it was home made.
I’m so happy to hear this John! I will make with dates on my next bake, which should be for tomorrow 3/17! Thanks so much for letting me know. You might also like to try this version which is a little darker and has sunflower and pumpkin seeds. https://www.rosemarymark.com/authentic-irish-brown-bread/