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Irish Soda Bread

  • Servings:

    Makes 1 large loaf as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    55 minutes


This recipe came from Hannaford's own Mary Wright and was featured in the March/April 2016 issue of fresh magazine. We'd love to hear about your family recipe! Share it with us at If you don't have a cast-iron skillet, you can use a parchment-lined baking sheet.
1 1/2 cups raisins
4 cups all-purpose flour
1/4 cup sugar
1 Tbsp. caraway seeds
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
6 Tbsp. unsalted butter, cut into 1/2" pieces and chilled
1 1/2 cups buttermilk
1 large egg, lightly beaten
Irish Soda Bread


1. Heat oven to 350 degrees. Soak raisins in very hot water for 15 minutes.
2. Meanwhile, whisk flour, sugar, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add butter and, using your hands or a pastry cutter, rub or cut into the flour mixture until it resembles coarse crumbs. Drain raisins and pat dry.
3. Make a well in the center of the bowl, add raisins, buttermilk, and egg and stir until the dough just begins to come together. Turn out onto a lightly floured surface and knead briefly to incorporate any loose bits of flour.
4. Form dough into a round loaf about 8" wide and transfer to a greased cast-iron skillet. Using a sharp knife, cut a 1/2"-deep cross into the top of the loaf and bake until golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes, rotating halfway through.
5. Transfer skillet to a wire rack and let cool for 5 minutes. Remove loaf from pan and continue to cool for another 30 minutes before slicing.
Source: Hannaford fresh Magazine, March - April 2016


Nutritional Facts
Servings Makes 1 large loaf
Base Nutrients
Calories 300 kcal (15%)
Calories from Fat 63
Total Fat 7 g (11%)
Saturated Fat 4 g (20%)
Cholesterol 35 mg (12%)
Sodium 220 mg (9%)
Total Carbohydrates 53 g (18%)
Dietary Fiber 2 g (8%)
Protein 7 g (12%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a