Easy Irish Soda Bread Recipe

blessed beyond a doubt affiliate disclosure2Irish Soda Bread

Our family looks forward to enjoying our Irish Soda Bread with our St. Patrick’s Day meal each year.

I have no idea why I only make once a year.

This is a family tradition that I make every St. Patrick’s Day along with our corned beef and cabbage!

How to Make Easy Irish Soda Bread Recipe

  • 4 c of flour
  • 1/4 c sugar
  • 1T baking powder
  • 1t salt
  • 1t baking soda
  • 1/3 c margarine or butter
  • 2 c seedless raisins (optional)
  • 1 T caraway seed
  • 1 1/2 c buttermilk or sour milk (I add a touch of vinegar to milk)
  • 1 egg, beaten
  1. Blend together flour, sugar, baking powder, salt, and baking soda.
  2. Cut in the butter until mixture resembles course meal.
  3. Add raisins, caraway seed, buttermilk, and egg; stir until blended.
  4. Knead on flour board until smooth about 1 minute.Irish Soda Bread 2
  5. Shape dough into 2 balls and place in 2 greased 8 in. round pans.
  6. Flatten to fill pans.
  7. Cut a deep cross on top of each loaf.
  8. Bake at 375 degrees for about 40 minutes or until golden brown.
I hope you enjoy making this easy Irish Soda Bread with your children.


  1. I’ve never had Irish Soda Bread – not even sure what caraway seeds taste like. Sounds like an interesting recipe to try. Thanks for sharing.

    • Mary Jo says:

      If you have ever had/eaten Rye bread then you will have eaten caraway seeds.

      Caraway adds a warm and slightly biting flavor to rye bread as well as hearty Eastern European dishes such as goulash, sauerkraut and boiled potatoes Caraway seeds have a warm, sweet, and slightly peppery aroma when squeezed between index and thumb fingers. Its seeds are used extensively in European and Mediterranean cooking.

      In order to keep fragrance and flavor intact, caraway seeds are generally roasted gently under light heat and ground just before using them in a recipe.

      Caraway seeds, having similar in appearance as that of cumin, are crescent in shape, dark brown, with up to five stripes (ribs) running lengthwise

    • Don’t mind the Carraway seeds – Most Irish Folks don’t know what it is either 🙂

  2. Hello, Blessed Without A Doubt,
    Thank you for your visit today. I am always thankful to ‘meet’ new like-minded friends. I am blessed our paths crossed, and hope we will see each other lots in the months ahead.

  3. I forgot to mention that this Irish soda bread looks terrific…copying the recipe 🙂

  4. Cathleen Weber says:

    You cannot say this is traditional Irish Soda Bread if it doesn’t include caraway seeds. I have a recipe straight form my ancestors and I have been baking it for St. Patrick’s Day for the past 5 years.

    • Hi Cathleen,

      This recipe does contain caraway seeds.


    • Kelly Flynn says:

      That’s interesting because there are many articles written on preserving traditional Irish Soda Bread Recipes and original recipes only included 4 ingredients, flour, soda, salt and buttermilk. I had my book club ladies over to my house last night and we were reading a book set in Ireland so I decided to make an Irish meal for them. I made a traditional Irish Soda Bread and I made a more modern one with raisins (very close to the recipe above, but not Caraway seeds) and several other ingredients in addition to the original 4. We liked both, but they were very different in terms of taste and texture. I’m sure there are recipes that are very old that contain caraway seeds, but really traditional Irish soda Bread doesn’t. The original soda bread recipe yielded a very rustic loaf. I read that using a whole wheat pastry flour would probably yield a more authentic loaf, but didn’t have it so used regular self rising white flour and the loaf was still very rustic looking, very dense, hard to cut, but really enjoyable. We noted that it might be very good toasted as it was so dense and crusty.

    • From Ireland and NEVER once ate bread of any description with Carraway seeds – But then again never had Corned Beef until i landed here so …….

      • A classic Irish soda bread doesn’t have raisins or caraway seeds. This is just the way my family has made it for generations.

  5. @Cathleen Weber.. Just a thought.. far be it from me to tell you that your ancestors from Ireland may have had just one of many authentic recipes for Irish Soda bread that used Caraway seeds. Having been born and raised there for 25 years I can tell you that every bannock of soda bread I ever ate ( most every week of my life ) had NO caraway seeds! I have however, come to enjoy them now that I live in America and have tried other variations. My husband.. eh… not so much! 😉

  6. Can the dough be made ahead of time and baked the next day?

  7. Would egg whites be okay to use? Also, I have some unsweetened hemp milk I need to use up so I’m hoping adding vinegar to that will suffice. I’m making several loaves for a work “St Paddy’s/Birthday/Hooray our grant application is done” party. Thanks!

  8. I wish you a lovely St. Patrick’s Day celebration on Sunday with your children. May you sense His Presence with you in every moment of your day and I pray His protection, provision and peace surround you. Thank you for your lovely website and I look forward to trying this recipe. Maria

  9. Baking now! I didn’t use caraway seeds only because of the denture issue… and used golden raisins. The dough came together perfectly and is smelling delicious!

  10. Made this today. Very good and minus the caraway seeds. That flavor over powers. Will definitely be making again.

  11. Traditional or not in Ireland, its traditional here in U.S. to have to raisins and caroway seeds in the bread and I love it! I’m sure I’d love it there real IRISH WAY too. But here in the U.S. we have American versions of ethnic foods. I guess its the food version of playing operater. 😉

    • Exactly! I believe the caraway seeds are an Irish-American tradition from the late 1800s ish when Irish And Eatern European Jewish immigrant cultures mixed in the factories (caraway seeds playing a large part in Jewish Rye Loaves). So given that it was from at least 100 years ago it can still be traditional. Corned beef is actually traditional in the same way. Irish immigrants to America primarily began making corned beef in the US not Ireland (beef not being as affordable in Ireland at the time).

      On that note – I plan on baking this recipe and a traditional Irish recipe. Can’t wait to try both!

  12. Delicious! I love this recipe. I’ve made it many times. I don’t use caraway and I use cranberries (we don’t like raisins).

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