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Irish Soda Bread with Raisins and Caraway Seeds

Nothing says St. Patrick’s Day quite like the smell of fresh-baked Irish soda bread coming from your oven. This classic-style bread, studded with sweet raisins and fragrant caraway seeds, is surprisingly easy to make and brings a warm, comforting touch to your holiday table.

Caraway seeds add a subtle, slightly nutty and aromatic flavor that perfectly complements the sweetness of the raisins, giving this bread its signature, lightly spiced taste that’s traditional in many Irish kitchens.

Unlike yeast breads, soda bread rises quickly thanks to baking soda and buttermilk, so you can go from mixing the dough to slicing a golden loaf in under an hour. Its tender crumb, lightly sweet notes from the raisins, and the distinctive hint of caraway make it perfect for breakfast, brunch, or even a simple snack with butter or jam.

Whether you’re celebrating St. Patrick’s Day, hosting a brunch, or just craving a slice of homemade bread, this recipe is approachable enough for any baker, beginner or experienced, and delivers that fresh-from-the-oven satisfaction every time. Top it with avocado mash, a smear of butter, or just enjoy it on its own: either way, it’s a true taste of Ireland in your kitchen.

Yield: 10
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Irish Soda Bread with Raisins and Caraway Seeds

Irish Soda Bread with Raisins and Caraway Seeds

A tender, slightly sweet Irish soda bread loaf with toasted caraway seeds and plump raisins. Quick to make with simple ingredients and perfect for breakfast, brunch, or a cozy snack.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Cook modePrevent screen from turning off

Ingredients

  • 1 cup cake flour
  • 2.5 cups bread flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar
  • 1.5 tsp toasted caraway seeds (1/2 for topping)
  • 3/4 cup raisins
  • 1¾ cups buttermilk (plus 1–2 tbsp extra if needed)
  • 1 tbsp melted butter + 1 tbsp for brushing (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Place a greased and lightly floured cast-iron skillet or baking sheet in the oven to preheat.
  2. Mix the dry ingredients. In a large bowl, whisk together the cake flour, bread flour, baking soda, salt, and sugar. Stir in 1 teaspoon of the toasted caraway seeds and the raisins.
  3. Add the buttermilk. Make a well in the center of the dry ingredients and pour in 1¾ cups of buttermilk.
  4. Bring the dough together. Gently fold the flour into the liquid until the dough just comes together. It should be soft, slightly sticky, and shaggy.
  5. If the dough seems too dry, add extra buttermilk 1 tablespoon at a time, just until combined. Do not overmix.
  6. Shape the loaf. Turn the dough onto a lightly floured surface and shape it into a round about 1½–2 inches thick.
  7. Score and top. Cut a deep X across the top. Lightly brush with buttermilk and sprinkle the remaining caraway seeds over the surface.
  8. Bake for 45 minutes, or until the crust is golden and firm and the bottom sounds hollow when tapped. Begin checking around the 35–40 minute mark.
  9. Remove from the oven and brush the top with melted butter for extra flavor and shine.
  10. Let cool for 10–15 minutes before slicing.

Nutrition Facts

Calories

260

Fat (grams)

3 g

Carbs (grams)

52 g

Fiber (grams)

2 g

Sugar (grams)

12 g

Protein (grams)

8 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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