Mary'S Irish Soda Bread
A hearty Irish soda bread filled with currants, raisins, and caraway seeds, offering a slightly sweet and savory flavor perfect for breakfast or with hearty stews.
Ingredients
Instructions
- Mix flour, baking soda, baking powder, sugar, salt, currants, raisins, and caraway seed in a large bowl.
- Add buttermilk and eggs to the dry ingredients.
- Beat with a fork and stir until well combined to form a dough.
- Shape the dough into two large loaf cakes and place on a baking sheet.
- Bake at 375°F (190°C) for 1 hour until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of melted butter or an extra tablespoon of sugar. If you don't have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar. To enhance the texture, you can mix in some chopped nuts or seeds. Adjust the sweetness by varying the amount of sugar based on your preference.
Serving Suggestions
Serve this Irish soda bread warm with butter and jam for a delightful breakfast. It pairs beautifully with a hearty bowl of soup or stew, making it an excellent side for dishes like a classic Irish lamb stew. For a sweet touch, enjoy it alongside a Fruity Yogurt Sipper for a refreshing contrast.
Storage & Reheating
Store leftover Irish soda bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat slices in the oven at 350°F (175°C) for about 10 minutes to bring back its crusty exterior and warm interior.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Irish Soda Bread contains roughly 837 calories, with 28g protein, 141g carbohydrates, and 24g fat. It is an excellent source of vitamin C (132% of the Daily Value), calcium (81% of the Daily Value), and protein (56% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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, but it may make the bread denser. To balance this, consider adding a bit more buttermilk or a tablespoon of vital wheat gluten to improve the texture.
How can I tell when the bread is fully baked?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. A toothpick inserted in the center should come out clean. Baking times may vary, so keep an eye on it as it nears the hour mark.
Can I add other fruits or nuts to the recipe?
Absolutely! Feel free to experiment with other dried fruits such as apricots or cranberries, or add nuts like walnuts or pecans for extra crunch. Just be mindful of the total amount of mix-ins to maintain the dough's consistency.
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).