Irish Soda Bread Raisins Orange

My tiny Dublin apartment smelled like heaven the first morning I attempted this bread. The orange zest hit the warm buttermilk and suddenly I understood why this simple loaf has comforted generations. I burned my first attempt because I got distracted watching rain against the kitchen window, but even that slightly dark loaf disappeared with friends and tea.

Last March, my neighbor knocked on my door just as this bread emerged from the oven. She grew up in County Cork and told me my grandmother cut her X too shallow. We sliced it warm with salted butter and she shared stories of her mother making soda bread every morning before school. Now whenever I bake it, I think of kitchens across Ireland doing the exact same ritual.

Ingredients

• All-purpose flour: Four cups create the perfect structure for a hearty yet tender crumb
• Granulated sugar: Just enough to hint at sweetness without making it dessert
• Baking soda: The magic leavening agent that reacts with buttermilk for that characteristic rise
• Salt: Essential for balancing the sweetness and enhancing the orange notes
• Buttermilk: Creates tenderness and activates the baking soda for proper lift
• Egg: Adds richness and helps bind the dough for a better texture
• Unsalted butter: Melted and cooled, it brings flavor without overwhelming the delicate buttermilk tang
• Raisins: Plump little jewels of sweetness throughout every slice
• Orange zest: The secret ingredient that makes this bread sing with brightness

Instructions

Get your oven ready:

Preheat to 400°F and prepare your baking sheet with parchment paper for easy cleanup

Whisk the dry ingredients:

Combine flour, sugar, baking soda, and salt in a large bowl until well blended

Mix the wet mixture:

Whisk buttermilk, egg, and melted butter in a separate bowl until smooth

Bring it together:

Pour wet ingredients into dry, add raisins and orange zest, then stir until shaggy dough forms

Gentle kneading:

Turn dough onto floured surface and knead briefly just until it comes together

Shape your loaf:

Form into a round about 7 inches across and place on prepared baking sheet

The signature cut:

Cut a deep X across the top, about half an inch deep, to help the bread bake evenly

Bake to golden perfection:

Bake 35 to 40 minutes until golden brown and a skewer comes out clean

Patience pays off:

Cool on wire rack for at least 30 minutes before slicing to set the crumb

Save

My sister-in-law from Belfast insists this bread tastes best sliced thick and eaten standing up. Something about the height of the slice changes the experience. I tried it both ways and she is right about the thick part, though I prefer sitting at my table watching steam rise into the morning light.

Serving Suggestions

Warm slices with salted butter are absolute perfection. The contrast between salty butter and sweet raisins creates something special. Honey or marmalade work beautifully too, especially at tea time.

Make It Your Own

Dried currants make a lovely substitute for raisins with a slightly more delicate flavor. Chopped dried apricots bring tartness that pairs wonderfully with the orange zest. I have even made it with dried cranberries during holiday season.

Storage And Leftovers

This bread keeps surprisingly well wrapped in cloth for a day or two. Actually, day old soda bread makes incredible toast, transforming into something crisp and caramelized. The flavors deepen overnight too.

• Freeze individual slices wrapped in parchment for up to three months
• Refresh day old bread in a 350°F oven for 10 minutes
• Never store in plastic bags or it will become soggy

Save

There is something deeply satisfying about a bread that requires no patience, no proofing, no waiting. Just mix, bake, and eat. Simple pleasures like this are what home cooking is all about.

Recipe FAQs

→ What type of flour is best for this bread?

Use all-purpose flour for the best texture and crumb in this quick bread.

→ Can I substitute the raisins with other dried fruits?

Yes, dried currants or chopped dried apricots work well as alternatives for a different flavor profile.

→ How do I know when the bread is fully baked?

The loaf is done when it turns golden brown and a skewer inserted in the center comes out clean.

→ What is the purpose of scoring the loaf with an X on top?

Scoring allows the bread to expand evenly while baking and gives it its traditional rustic appearance.

→ Can I enhance the flavor after baking?

Yes, toasting slices and serving with butter, honey, or marmalade enhances the flavor wonderfully.