Irish Soda Bread Raisins Orange (Printable)

A quick, rustic soda bread featuring plump raisins and bright orange zest, ideal for breakfast or tea.

# What You'll Need:

→ Dry Ingredients

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon salt

→ Wet Ingredients

05 - 1 3/4 cups buttermilk
06 - 1 large egg
07 - 4 tablespoons unsalted butter, melted and cooled

→ Add-ins

08 - 1 cup raisins
09 - Zest of 1 large orange (about 1 tablespoon)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together the flour, sugar, baking soda, and salt until well blended.
03 - In a separate bowl, whisk the buttermilk, egg, and melted butter until fully combined.
04 - Pour the wet ingredients into the dry mixture. Add the raisins and orange zest. Stir with a wooden spoon until a shaggy dough forms.
05 - Turn the dough onto a lightly floured surface. Knead gently just until it comes together, being careful not to overwork. Shape into a round loaf about 7 inches across and place on the prepared baking sheet.
06 - Using a sharp knife, cut a deep X across the top of the loaf about 1/2 inch deep. Bake for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean.
07 - Transfer the loaf to a wire rack and cool for at least 30 minutes before slicing to allow the crumb to set.

# Expert Advice:

01 -
  • The raisins plump up beautifully in the oven creating little pockets of sweetness throughout the bread
  • Orange zest adds this bright fragrant note that cuts through the richness and makes every slice feel special
  • You probably have everything in your kitchen right now and can have warm bread in under an hour
02 -
  • The X cut into the top is not just decorative, it allows heat to penetrate the center and helps the loaf bake through evenly
  • Soda bread dries out faster than yeast bread so eat it within two days or freeze it for later
03 -
  • If you do not have buttermilk, mix one cup of regular milk with one tablespoon of lemon juice and let it sit for five minutes
  • The bread is done when it sounds hollow when tapped on the bottom which is a trick my grandmother taught me

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