Irish Soda Bread with Raisins

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This traditional Irish soda bread with raisins is a wonderful introduction to yeast-free baking. The combination of tangy buttermilk and bicarbonate of soda provides a characteristic lift, resulting in a dense yet tender crumb that is beautifully complemented by the sweetness of the dried fruit. With its rustic appearance and golden, sugar-dusted crust, it offers a comforting, homemade flavour that is particularly delicious during the cooler months.

As a simple vegetarian bake, this loaf is perfect for a quick afternoon tea or as a hearty addition to a weekend brunch. It requires very little preparation time and no proving, making it an ideal choice for busy households. For the best experience, serve thick slices warm from the oven with a generous spread of salted butter or a dollop of fruit preserve.

Ingredients for Irish Soda Bread with Raisins

Nonstick grönsaksoljespray
475 ml vetemjöl
5 tablespoons sugar, divided
1 1/2 teskedar bakpulver
1 tesked salt
3/4 teaspoons bicarbonate of soda
45ml butter, chilled, cut into cubes
240 ml kärnmjölk
160 ml russin

How to make Irish Soda Bread with Raisins

Preheat oven to 191°C. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and bicarbonate of soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in centre of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.

Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.

Bake bread until brown and tester inserted into centre comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

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