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Irish Soda Bread

Update 3-25-15...I've found it easier and more effective to add the raisins and caraway seeds to the dry mixture before you add the sour cream and eggs. The flour helps the raisins not to sink in the batter and it's just easier to distribute the seeds and fruit before you add the wet ingredients and the batter gets more difficult to stir. I've updated the instructions to reflect this change.
Servings 1 loaf


  • 3 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 Tablespoons caraway seeds
  • 3/4 cup raisins
  • 1 pint sour cream 16 ounces I used light
  • 2 eggs
  • extra flour for dusting


  1. Preheat oven to 350 degrees F. Grease or spray a 9" springform pan.
  2. Whisk together flour, sugar, baking soda, baking powder and salt in a large mixing bowl.
  3. In a medium mixing bowl whisk together sour cream and eggs until fully combined.
  4. Add the raisins and caraway seeds to the flour mixture, tossing to coat and distributing evenly.
  5. Add the sour cream mixture to the flour mixture and stir with a sturdy spoon until combined. Batter will be thick and sticky. If you look at the picture in the post, you'll see my spoon standing straight up in the batter.
  6. Scrape batter into prepared pan.
  7. Sprinkle top with enough flour so that you can pat the batter down evenly in the pan without it sticking to your hands. I probably used about 2 tablespoons.
  8. Make a shallow "X" in the top of the batter with a sharp knife.
  9. Bake for about 50 minutes or until toothpick inserted in center comes out clean.
  10. Cool, slice and serve.

Recipe Notes

*I think this bread is best on day one, and still good on day two. After that, it begins to dry out, although toasting it can bring it back a bit. I haven't tried it, but I'm pretty sure it would freeze well. I would wrap it tightly in foil and put it in a freezer bag.

Recipe source Irish Rosie's Irish Soda Bread

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