Irish Soda Bread with Raisins: The No-Fuss, All-Flavor Loaf You Need

You want bread. You want it fast. You want it delicious.

Irish soda bread with raisins checks every box—no yeast, no waiting, no fancy equipment. Just flour, buttermilk, and a handful of raisins for sweetness. This isn’t some overhyped artisanal loaf; it’s the humble, hearty bread your grandma would approve of.

And guess what? You’re 10 minutes of prep away from greatness. Why complicate things when simplicity tastes this good?

What Makes This Recipe So Good

Irish soda bread is the ultimate quick-fix carb.

No kneading, no rising, no patience required. The raisins add a burst of sweetness, while the buttermilk keeps it tender. It’s crusty on the outside, soft inside, and pairs perfectly with butter, jam, or just your bare hands.

Plus, it’s practically foolproof—unless you’re the type who burns water.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1/4 cup sugar (because life’s too short for bland bread)
• 1 tsp baking soda (the magic leavener)
• 1 tsp salt (balances the sweetness)
• 1 1/2 cups buttermilk (or make your own with milk + vinegar)
• 1 cup raisins (or more—no one’s judging)
• 1 egg (for that golden crust)

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Don’t skip this. Cold ovens make sad bread.
2. Mix dry ingredients. Flour, sugar, baking soda, and salt in a large bowl. Stir like you mean it.
3. Add raisins. Toss them in the flour mix so they don’t clump together.

   Clumpy raisins are a crime.

4. Whisk buttermilk and egg. Pour into the dry mix. Stir until just combined. Overmixing = tough bread.

   Don’t do it.

5. Shape the dough. Turn it onto a floured surface, form a round loaf, and slash an “X” on top. This isn’t just for looks—it helps it bake evenly.
6. Bake for 35–40 minutes. Tap the bottom; if it sounds hollow, it’s done. If not, back in it goes.

Storage Instructions

Store your loaf in an airtight container at room temp for up to 3 days.

After that, it turns into a brick. For longer storage, wrap it tightly and freeze for up to 2 months. Reheat in the oven for 10 minutes to revive that fresh-baked magic.

Benefits of This Recipe

This bread is fast, forgiving, and filling.

No yeast means no waiting. It’s cheap to make, uses pantry staples, and tastes like comfort food royalty. Plus, the raisins add fiber and a touch of natural sweetness.

IMO, it’s the ultimate “I forgot to buy bread” solution.

Common Mistakes to Avoid

• Overmixing the dough. Stir until just combined. Gluten development is the enemy here.
• Using stale baking soda. Test it with vinegar—if it doesn’t bubble, it’s dead. And so will your bread be.
• Skipping the buttermilk. Regular milk won’t give the same tang or texture.

  FYI, you can fake it with 1 tbsp vinegar + milk to make 1 1/2 cups.

Alternatives

No raisins? Try dried cranberries or currants. Want it savory?

Omit the sugar and add cheddar cheese and herbs. Gluten-free? Swap in a 1:1 GF flour blend, but expect a denser loaf.

Life’s about choices—make yours.

FAQ

Can I use whole wheat flour?

Yes, but replace only half the all-purpose flour. Whole wheat makes it denser, and nobody wants a doorstop.

Why is my bread dry?

You overbaked it or measured the flour wrong. Spoon flour into the measuring cup—don’t scoop.

And set a timer next time.

Can I add nuts?

Absolutely. Toss in 1/2 cup chopped walnuts or pecans for extra crunch. Just don’t blame us when you eat the whole loaf.

Do I need a stand mixer?

No.

This is a “stir with a wooden spoon” situation. Save the gadgets for fancier projects.

Final Thoughts

Irish soda bread with raisins is the lazy baker’s best friend. It’s fast, flavorful, and failsafe—unless you ignore the instructions.

Whip it up for breakfast, snacks, or to impress your in-laws (they’ll never know how easy it was). Now go bake. Your future self, happily chewing, will thank you.