Irish Soda Bread With Sour Cream
Irish soda bread with raisins and caraway seed offers a subtly sweet, aromatic loaf with a tender crumb, perfect for breakfast, snack, or alongside hearty meals.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a tube pan or Bundt pan.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Add raisins and caraway seed (if using).
- In a small bowl, beat eggs and sour cream together.
- Fold the egg and sour cream mixture into the dry ingredients until just combined.
- Spoon the batter into the prepared pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to set for a few minutes, then turn out onto a wire rack to cool.
Tips & Substitutions
For a richer flavor, consider substituting half of the sour cream with Greek yogurt or buttermilk. If you want a twist, add dried cranberries instead of raisins. To enhance the bread's texture, sift the flour before mixing. Ensure that the baking powder is fresh for the best rise. Serve warm with a smear of butter for added richness, especially alongside a cup of tea.
Serving Suggestions
Slice the Irish Soda Bread and serve it with butter, homemade jam, or cream cheese for a delightful snack or breakfast treat. It pairs beautifully with a hearty soup or salad for lunch. Consider serving it alongside a cup of tea or coffee to enhance the flavors, or enjoy it as part of a traditional Irish meal.
Storage & Reheating
Store leftover Irish Soda Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw and warm in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Irish Soda Bread With Sour Cream contains roughly 578 calories, with 20g protein, 109g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (79% of the Daily Value), iron (64% of the Daily Value), and calcium (60% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 872mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to use a mix of both to maintain a lighter crumb. Adjust the liquid slightly if needed, as whole wheat flour absorbs more moisture.
What can I use instead of raisins?
If you want to swap out raisins, consider using dried cranberries, currants, or chopped dried apricots for a different flavor profile. These alternatives add a unique twist while still providing sweetness to the bread.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick into the center. It should come out clean or with just a few crumbs attached. If the toothpick has wet batter, bake for an additional 5-10 minutes, then check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).