American Irish Soda Bread

My Irish ancestors, the McGinns, who lived in County Cork would no doubt hang me for even naming this bread like the soda bread that they used to make. It’s so not Irish Soda Bread-but American Soda Bread just sounds all wrong doesn’t it?


While they’d hang me, they’d probably cut me down the minute they tasted the bread–as it’s delicious. It’s not dry and crumbly like most. It’s more of a light cake or treat bread. It also doesn’t have raisins which is my doing-I hate them in breads.

Make it-it’s so easy and so so so yummy!


American Irish Soda Bread


For bread:

  • 12.75 ozs self rising flour (I used King Arthur Brand)
  • 1/4 tsp baking soda
  • 4.25 ozs granulated sugar
  • 3/4 tbsp caraway seeds (or more or less per taste)
  • 1 large egg
  • 14ozs light buttermilk
  • 2 ozs unsalted butter, melted
  • feel free to add currants, dried cranberries or raisins.

For topping:

  • 1 tbsp milk
  • 2 tbsp sparkling sugar


  1. Preheat oven to 375f. Spray a 9×5 loaf pan with non-stick baking spray.
  2. In a large bowl add the flour, baking soda, sugar and seeds. Whisk to combine and break up any lumps.
  3. In another bowl add the egg and buttermilk and whisk until completely combined.
  4. Stir the wet ingredients into the dry, working quickly and gently. Do not overmix. Add the butter and continue to stir gently but thoroughly to incorporate all ingredients. The dough will first seem very wet from the butter but when you continue to stir it will come together beautifully.
  5. Pour the batter into the prepared pan. Smooth out and drag your finger around the inside of the pan to make a moat.
  6. Drizzle the milk over the top of the dough (the  moat will keep it from going down into the pan) and sprinkle the sugar evenly all over.
  7. Bake for 50-60 minutes.  When it’s done an instant read thermometer inserted into the center will read 200-210F. The top will be golden brown and a knife inserted will come out clean.
  8. Remove the bread from the oven, allow it to cool for 5 minutes then run a knife around the outside to loosen any suck areas. Turn out onto a wire rack to cool. Slice and serve.

Yield: 1 loaf. Adapted from King Arthur Flour’s recipe.

Note: I served this with whipped honey butter. Soften 1/2 stick of butter, put it in a mixing bowl, squirt honey in to taste and go to it with your electric mixer until fluffy and light.  Use as much or as little honey as you’d like. And let your dog taste it to make sure it’s perfect.




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