Irish Soda Bread with Raisins is one of those recipes you pull out when your day needs something warm and cozy. Maybe you forgot to buy yeast or you want a fast bread that still makes the house smell amazing. This loaf shows up with a crisp crust, tender crumb, and sweet pops of chewy raisins in every slice. It is simple enough for a weekday and charming enough for a brunch spread. If you are craving comfort without fuss, this is it. Let me show you how I make it taste bakery good with no drama. 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Irish Soda Bread with Raisins is a keeper: crowd-pleasing with no weird tricks. Irish Soda Bread with Raisins is one of those recipes you pull out when your day needs something warm and cozy. Maybe you forgot to buy…
Why This is the Best
When I say this loaf is dependable, I mean it. The dough comes together in a single bowl, bakes in about 45 minutes, and slices beautifully once it cools. I use cold butter cut into the flour, which gives it a scone-like texture, and a touch of sugar to balance the tang. The raisins turn into little pockets of jammy sweetness. It is everything you want from a quick bread and nothing you do not.
Texture and flavor that hit the spot
The crust is crisp but not tough, and the inside is soft and slightly crumbly in a good way. The buttermilk and baking soda do the heavy lifting for lift and tender texture. A small pinch of salt brightens all the flavors so the raisins do not taste flat. I sometimes add a sprinkle of coarse sugar on top for sparkle and crunch. It is a humble bread that tastes like a hug.
Easy and reliable for busy cooks
No yeast. No rising time. No special tools. If you can stir and shape a rough mound, you can make Irish Soda Bread with Raisins. I like to score a deep X on top so the center cooks evenly. That X also makes the loaf look rustic and inviting. If you are in a savory mood another day, tuck this recipe away and try something bold like Beer Cheese Bread for a fun twist on a dinner loaf.
“I made this for breakfast and we had barely any left by lunchtime. The crust was perfect and the crumb did not fall apart while slicing. It is going into my weekend rotation.”
Origins of Irish Soda Bread
Traditional soda bread was born out of practicality. In rural Ireland, people needed a bread that could be made quickly with simple pantry basics. Baking soda worked with the acidity of soured milk to lift the dough, and the result was a no-yeast loaf that could be baked in a pot or on a griddle. That is why the texture is closer to a hearty scone than a typical sandwich bread.
Raisins are not always part of the most traditional loaves. When dried fruit is added, the style is often called spotted dog, and it caught on for holidays and special occasions. Today many home bakers love Irish Soda Bread with Raisins because it straddles breakfast and dessert perfectly. It is lovely with butter and jam, or just warm and plain with a cup of tea. If you like old-school comfort bakes, you will probably enjoy Amish Cinnamon Bread too.
Variations for Irish Soda Bread
Once you nail the basic loaf, you can have fun with small tweaks that keep the spirit of the recipe but let you personalize it. Here are some favorites I have tried and loved.
- Add caraway seeds for a subtle, savory note that balances the sweetness of the raisins.
- Swap raisins for currants or chopped dried apricots if you want tinier bursts of fruit.
- Fold in orange zest to lift the aroma and give the loaf a sunny brightness.
- Use half whole wheat flour for a rustic feel. The loaf will be a bit denser, but still tender.
- Brush the top with a bit of buttermilk and sprinkle coarse sugar for extra crunch.
Entertaining friends? Bake the loaf as is, and pair it with cheese, fruit, and jams for an easy board. If you are feeling playful with bread in general, this garlic herb sourdough bread stuffed with brie and cranberry sauce steals the show at parties. Different vibe, same cozy energy.
Professional Tips
These tricks help you get consistent results without overthinking anything. Keep it simple and your loaf will treat you well.
- Keep the butter cold. Cold butter cut into the flour makes little pockets that bake up soft and layered.
- Do not overmix. Stir just until the dough comes together. Overworking makes the loaf tough.
- Use fresh baking soda. If your soda is old, the bread will not rise as nicely and may taste flat.
- Score a deep X. This helps the center cook evenly and prevents a thick, gummy spot.
- Bake on a preheated sheet or a cast iron pan. That extra heat jumpstarts a crisp crust.
- Let it cool before slicing. Ten to twenty minutes is ideal. Slicing too soon can make it crumbly.
- Store right. Wrap leftovers in foil at room temperature for a day, or refrigerate for up to 3 days.
- Freeze smart. Slice and freeze. Toast straight from frozen for a quick breakfast.
For me the sweet spot is balancing tenderness with structure. If your dough feels too dry, drizzle in another tablespoon of buttermilk. If it is sticky, dust your hands with flour, not the dough. Slow and gentle handling makes Irish Soda Bread with Raisins come out just right.
What if I don’t have buttermilk?
Buttermilk adds tang and reacts with baking soda to help the bread rise. If you do not have any, you still have options. Here are the swaps that actually work in a pinch:
Milk plus lemon or vinegar. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit 5 minutes until slightly thickened, then use as buttermilk. This is my go-to solution.
Yogurt plus milk. Mix 1 part plain yogurt with 1 part milk to thin it to a pourable consistency. It gives a soft crumb and gentle tang.
Kefir. Use it one to one for buttermilk. The rise and flavor are great.
Sour cream plus water. Stir equal parts sour cream and water until smooth, then use. This makes a rich loaf.
If your loaf ever goes a day too long and gets a bit dry, turn those slices into a cozy dessert. I like making a small pan of grandma’s old fashioned bread pudding with vanilla sauce. Nothing wasted, and it tastes like a hug in a bowl.
Common Questions
Can I make Irish Soda Bread with Raisins ahead of time?
Yes. Bake it the day before, let it cool completely, then wrap in foil. Rewarm at 300 degrees F for 10 minutes to refresh the crust.
Can I use whole wheat flour?
Use half whole wheat and half all-purpose for the best balance. All whole wheat will be dense and dry.
Do I have to add sugar?
A small amount helps the loaf brown and balances the tang. You can reduce it, but I would keep 2 to 3 tablespoons for flavor.
Can I skip the raisins?
Totally. The base dough makes a lovely plain soda bread. Or swap raisins for currants, chopped dates, or dried cranberries.
How do I know it is done?
The top will be deep golden, the X will have opened, and a skewer comes out clean. If you have a thermometer, the center should reach about 200 degrees F.
A warm slice to share
I love how Irish Soda Bread with Raisins checks every box. It is quick, flexible, and tastes like something your grandmother would bake on a Sunday. If you want more background and another take, this trusted guide to Grandma’s Irish Soda Bread is a great read, and this Traditional Irish Soda Bread with Raisins walks through a classic version with helpful tips. However you make it, keep the butter cold, mix gently, and let the house fill with that toasty smell. Then slice and share.
Irish Soda Bread with Raisins
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine flour, baking soda, salt, and sugar.
- Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the raisins.
- Make a well in the center and pour in the buttermilk. Stir until a dough begins to form.
- Turn the dough out onto a floured surface and gently knead a couple of times, just until it comes together.
- Shape the dough into a rough mound and place it on a baking sheet.
- Score a deep X on top with a sharp knife.
- Bake in the preheated oven for about 45 minutes, until golden brown.
- Allow the bread to cool on a wire rack for 10 to 20 minutes before slicing.
