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Irish Soda Bread I

Irish Soda Bread I

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Arlene Costello/Agnes Walters

Arlene Costello/Agnes Walters

This recipe was given to me by my mother, Agnes Walters. It is made with sour cream and always comes out moist and keeps for several days.

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Nutrition

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  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
  2. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
  3. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MommyFromSeattle
221

MommyFromSeattle

1/29/2008

Very good - as everyone said - it's a little cake-like, but definitely has the texture of a soft bread. And once it's toasted, it's out of this world (slice it thick b4 toasting). The sweetness is sublte onced it's done - just how we like it. (Similar to sweet Hawaiin bread) I use either currants or small dried blueberries. I think raisins are too big for this bread. I've also used this to make french toast. Slice it then let it sit out for a day to get drier. Taste and texture is like brioche. I've also added a little buttermilk or milk, whatever I have one hand, when my dough is a litte too dry About 1-2 tablespoons at most. (1 pint sour cream = 2 cups) Tip- cover tightly with foil after it's done and let it steam for 30 min. or longer. This will lock in the moisture. A trick for all loaf breads.

springfield70
92

springfield70

3/18/2006

Wonderful! I considered using other recipes but decided on this one because I didn't have buttermilk, which seems to be used in most recipes. This is moist and dense and has a lovely texture. I added 2 tablespoons of caraway seeds and shaped the loaves into freeform rounds on a greased baking sheet (wet your hands with a bit of cold water to facilitate shaping). I also used a pastry brush to apply some melted butter halfway through the baking time. The breads were golden and crusty and absolutely delicious. I will definitely make this again - and not just on St. Patrick's Day - as a base for bread pudding. No caraway seeds, of course. :)

PAT MEGLIN
71

PAT MEGLIN

12/21/2003

An interesting version of Irish soda bread, but too cake-like for my taste and with far too many raisins. One cup would be about right, I think.

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