Irish Soda Bread

In honor of Chicago’s observed St. Patrick’s Day (the Saturday before St. Patrick’s Day), the river has been dyed green and Irish soda bread is baking in my kitchen!


After a trip into the city to see the river, countless drunks in the streets, and a quick lunch at Fox & Obel Cafe (update: Fox and Obel closed in October 2013), I came home to bake some soda bread. I got the basis for this recipe from

Irish Soda Bread

soy-free, peanut-free, tree nut-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


  • 2 cups all-purpose flour
  • 2 Tbsp brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3 Tbsp butter (I used Earth Balance)
  • 3/4 cup low-fat buttermilk
  • 1 cup raisins
  • 1/2 tsp caraway seeds
  • 1 Tbsp sugar (I used raw turbinado sugar)


In a large bowl combine flour, brown sugar, baking powder, baking soda, salt, and caraway seeds. Cut in butter until mixture is crumbly. In a separate bowl whisk together one egg and buttermilk. Pour over flour mixture and stir until moist. Add raisins and knead together on a floured surface until well combined and ingredients hold together.

Form a circle loaf and cut a deep X in the middle of the loaf. Whisk last egg and brush loaf with egg. Sprinkle with sugar. Bake for 30 minutes at 350*F until golden brown.

Submit a Comment

Your email address will not be published. Required fields are marked *