Celebrate St. Patrick's Day with Irish Soda Bread with whiskey raisins. Classic Irish Soda Bread is a quick bread recipe without using any yeast or eggs. This simple, easy and delicious bread is done in 30 minutes.
Perfect along side Corned Beef and Cabbage and Colcannon.
This classic soda bread recipe produces a dense but tender bread in only 30 minutes. It will become your favorite St. Patrick's menu item thanks to raisins soaked in whiskey. Perfect with Apple Cider Hot Toddy.
Why you'll love this bread
- Flavor: Soft and tender Irish soda bread with juicy whiskey-soaked raisins that add a warm, boozy sweetness to the otherwise ordinary quick bread.
- Skill Level: This easy recipe is perfect for beginners and anyone learning quick bread baking techniques.
- Time-Saving Tip: Soak the raisins in whiskey ahead of time to save prep minutes and maximize flavor infusion.
- Freezing: The soda bread freezes wonderfully-slice and wrap portions for quick thawing, ideal for last-minute breakfasts or snacks.
Ingredients you'll need and why
- Batter: Basic quick bread ingredients are all you need for this recipe. For the best results, check the expiration dates on baking soda and make sure the eggs are fresh. You will use flour, baking soda, salt, and buttermilk. Because the buttermilk contains lactic acid, it will react with the baking soda. This reaction will produce little bubbles. In turn, these carbon dioxide bubbles will make the dough rise quickly.
- Whiskey raisins: Well, soaking raisins in whiskey makes them plump and juicy, which means each bite is sweet and tender rather than dry. Plus, the whiskey adds a lovely warm, slightly boozy flavor that makes the bread taste extra special. If you're not into whiskey, you can soak the raisins in apple juice or water instead for that nice juicy texture without the boozy kick.
- Coarse sugar: I sprinkled my soda bread with Turbinado sugar. Turbinado's sugar grains are large and firm ensuring nice texture and beautiful presentation, but you can also use any other coarse sugar.
How to make Irish soda bread
Step 1: Prepare dry ingredients - First, you will mix dry ingredients: flour, baking soda, salt and sugar.
Step 2: Add buttermilk - Once you mix them, pour in buttermilk. Using hands, mix until well combined. Only for a couple of minutes. Do not overwork or knead the dough.
Step 3: Form a ball - Then, you will form the dough into a ball. One large ball. Place it on a cast iron skillet. You can also use a greased baking sheet or a dutch oven.
Step 4: Score deeply - score an X all the way through to the bottom of the skillet. As the bread expands during baking these parts will connect.
Step 5: Bake - Lastly, bake at 425 F. for 30 minutes.
Pro Tips for Perfect Irish Soda Bread
- Don't overmix: Stir just until ingredients come together to maintain tenderness.
- Use fresh baking soda: Old baking soda loses potency, affecting rise and texture.
- Bake in the cast iron skillet: It distributes heat evenly for a crispy crust but a baking sheet works fine.
- Adjust flour as needed: Dough consistency varies; add a sprinkle more flour if too sticky.
- Score the bread deeply: You will need to score the bread before it goes into the oven. Using a sharp knife, you will cut the bread all the way down into four equal parts. Score all the way down. This will ensure proper even baking for a quick loaf.
Frequently Asked Questions
Do I need yeast for Irish soda bread?
No, baking soda is the leavening agent, so no yeast or rising time needed.
Can I make Irish soda bread without buttermilk?
Yes, simply mix milk with lemon juice or vinegar and let sit for 5-10 minutes to create a buttermilk substitute.
Why did my soda bread crack badly on top?
You may have scored it too shallowly or oven temperature was too high.
Can I make Irish soda bread in a bread machine?
I don't recommend it because you will get much more superior results by quickly mixing and then baking immediately.
What kind of raisins do I need? Use dark ones, light ones, or eve dried cherries and apricots.
How to soak raisins: Always use whiskey - Soaking in whiskey always works! I recommend to soak raisins in whiskey for 1 hour. But you can also use brandy or cognac if you wish.
Variations & Substitutions
- Whole Wheat: Substitute part or all-purpose flour with whole wheat flour for nuttier flavor and denser texture.
- Whole milk (plus lemon or ½ teaspoon vinegar) or any non-dairy substitute can be used instead of buttermilk.
- Gluten-Free: Use a 1-to-1 gluten-free flour blend plus xanthan gum to mimic texture.
- Vegan Option: Use plant-based milk with lemon juice as a buttermilk substitute and flax egg instead of egg.
- Add-ins: Besides raisins, you can use currants, caraway seeds, or chopped nuts.
What to serve Irish Soda Bread with
It pairs wonderfully with savory Irish dishes like stews, roasts, or smoked salmon. It's also perfect toasted and spread with butter and marmalade for breakfast or tea time. Use it for sandwiches or as a bread basket favorite during St. Patrick's Day celebrations.
Storage and Leftovers
- Wrap cooled bread tightly in plastic wrap or a zip-top bag at room temperature-consume within 3-4 days for best freshness.
- For longer storage, freeze the loaf or individual slices for up to 2-3 months.
- To refresh, toast or warm in the oven.
Irish Soda Bread
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Equipment
- cast iron skillet
Ingredients
- 1 cup raisins
- ½ cup Irish whisky for soaking raisins
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon turbinado sugar + more for sprinkling
- 1 ½ cups buttermilk
Instructions
- Soak raisins in whiskey for 1 hour in a medium bowl.
- Preheat oven to 425°F.
- In a mixing bowl, add flour, salt, sugar and baking soda, and whisk the dry ingredients together.
- Drain raisins and add them to the dry mixture.
- Pour in buttermilk into the mixing bowl with the dry ingredients. Using hands, mix until well combined only for a couple of minutes (do not overwork or knead the dough).
- Form into a ball and place on a cast iron skillet, greased baking sheet or dutch oven. Using the knife, cut the bread all the way down into four equal parts in an "X" shape. This will ensure proper and fast baking. Four separate parts will connect as the dough expands in the oven.
- Sprinkle with Turbinado sugar. Bake for 30 minutes or until outside is browned.
R. Puffer says
In step 3 you mention adding soda, then adding baking soda. You never mention the salt. Is the first soda supposed to be salt? Otherwise a great recipe!
Olya says
Yes, Puffer, it's supposed to be salt. Updated