Irish Soda Bread
This eggless Irish Soda Bread is a quick, rustic loaf made with simple pantry ingredients. No yeast, no rising time required. Buttermilk and grated butter create a tender, flaky crumb while orange juice soaked raisins add a touch of sweetness. Perfect for breakfast, brunch, or pairing with soup, this golden, hearty bread bakes beautifully in a cast iron skillet for that classic Irish charm.
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Servings: 1 loaf
Ingredients
- 4 1/4 cup all purpose flour
- 1 tsp baking soda
- 2 tbsp granulated sugar
- 1 tsp salt
- 7 tbsp unsalted butter frozen, grated
- 1 3/4 cup Buttermilk plus extra to brush
- 1 1/2 cup raisins
- 1/2 cup orange juice
- 1/2 tbsp softened butter
Instructions
- Soak the raisins in orange juice for about 10 minutes. Set aside while prepping the rest of the recipe.
- Preheat oven to 400F and grease a 8" or 9" cast iron skillet (or similar pan) with softened butter.
- In a large bowl, whisk together flour, baking soda, sugar, and salt.
- Grate in frozen butter and then use fingers to work it into the flour mixture to form little crumbs.
- Add in buttermilk and stir to combine. Gently fold in strained raisins and mix again. Will likely need to use hands to work together until it is all just combined, making sure not to over mix. Form into an 7-8” round disc.
- Place in skillet and make a X on the top about 1” deep. Brush with extra buttermilk.
- Bake for about 50-55 minutes. Bake until golden brown. Bottom should sound hollow when tapped. Remove from oven and cool for at least 15 minutes before cutting.
- Store in an airtight container for up to 2-3 days at room temperature.
Notes
Note: If the raisins are getting too dark on the top before it is cooked, cover with foil to prevent it from burning while it finishes.