Soda Bread(Raisin)
Raisin soda bread offers a sweet, tender crumb with bursts of raisin flavor, perfect for breakfast, snack, or alongside tea, appealing to bread lovers and those seeking a comforting treat.
Ingredients
Instructions
- Mix flour, sugar, baking powder, and salt in a large bowl.
- Add raisins to the dry mixture.
- Melt the shortening.
- In a separate bowl, beat the eggs and add buttermilk.
- Pour the egg and buttermilk mixture into the dry ingredients and stir just until the flour is moistened.
- Pour the batter into a greased and floured baking pan.
- Bake at 350°F (175°C) for 1 hour.
- Slit the dough before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry mixture. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. For a vegan version, replace the eggs with flaxseed meal and use plant-based milk.
Serving Suggestions
Soda bread is delightful served warm with butter and jam. It pairs beautifully with a hearty soup or salad, making it a versatile addition to any meal. For a sweet touch, serve with cream cheese or whipped cream. Enjoy it alongside dishes like Potato Salad (White Potatoes)(Makes About 18 Servings) for a complete spread.
Storage & Reheating
Store any leftover soda bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. To reheat, wrap slices in foil and warm in a 350°F oven for about 10 minutes, or microwave for about 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Soda Bread(Raisin) contains roughly 366 calories, with 9g protein, 69g carbohydrates, and 7g fat. It is an excellent source of calcium (27% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1335mg per serving (58% 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 up to half of the all-purpose flour with whole wheat flour for added nutrition. Keep in mind that this may result in a denser texture, so adjust the buttermilk slightly to achieve the desired consistency.
What can I do if my dough is too dry?
If your dough seems dry, gradually add more buttermilk, a tablespoon at a time, until you achieve a moist but not sticky consistency. Be careful not to over-mix, as this can make the bread tough.
Can I add other fruits or nuts to the recipe?
Absolutely! You can experiment with adding chopped nuts, such as walnuts or pecans, or substitute raisins with dried cranberries or chopped apricots for variety. Just ensure not to overload the batter to maintain proper texture.
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).