Soda Bread
A hearty, slightly sweet soda bread with raisins, perfect for breakfast or teatime, offering a tender crumb and golden crust that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Oil an 8-inch round baking dish and set aside.
- In a medium bowl, mix together the all-purpose flour, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, beaten egg, and Crisco oil to the dry ingredients.
- Stir with a fork until the ingredients are moistened.
- Stir in the raisins.
- Pour the batter into the prepared baking dish.
- Bake at 350°F (175°C) for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.
- Cool for 10 minutes.
- Remove from the dish and cool completely on a wire rack.
Tips & Substitutions
For best results, use fresh buttermilk for a tangy flavor and optimal rise. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Adding a handful of chopped nuts or seeds can enhance the texture. Make sure not to overmix the batter to keep the bread tender and light.
Serving Suggestions
Soda bread is delicious served warm with butter and jam, or as a side with soups and stews. It pairs beautifully with American recipes like Bermuda Casserole or Cheese 'N Potato Casserole. For breakfast, enjoy it with a cup of tea or coffee, perhaps topped with cream cheese and smoked salmon.
Storage & Reheating
Store leftover soda bread in an airtight container at room temperature for up to 2 days. To keep it fresh longer, you can refrigerate it for up to a week. For reheating, slice the bread and toast it lightly in a toaster or oven to bring back its crusty texture.
Nutrition & Diet Analysis (per serving)
Each serving of Soda Bread contains roughly 237 calories, with 5g protein, 50g carbohydrates, and 4g fat. It is a good source of calcium (17% of the Daily Value), protein (11% of the Daily Value), and potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 1298mg per serving (56% 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 some or all of the all-purpose flour. However, this may result in a denser bread. If using entirely whole wheat flour, consider adding a bit more buttermilk to keep the dough moist.
What can I use instead of raisins?
If you prefer not to use raisins, you can replace them with other dried fruits like cranberries, currants, or apricots. For a different flavor profile, consider using chocolate chips or nuts, which will also add a delightful texture.
How can I tell if the bread is done baking?
To check if the soda bread is done, insert a wooden pick into the center. If it comes out clean or with a few crumbs, the bread is ready. If it has wet batter on it, continue baking for a few more minutes and 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).