You know those days when you’re craving something homemade but can’t be bothered to wait hours for dough to rise or mess around with complicated steps? That’s where this Irish Soda Bread (with Cranberries and Raisins) comes in and completely saves the day. All you need is a mixing bowl, a few pantry staples, and about the time it takes to brew a strong cup of tea. The result? A golden, fragrant loaf that’s equal parts scone and bread, dotted with bursts of tart cranberries and plump raisins.
The aroma as it bakes is honestly its own kind of therapy. Nutty brown sugar and buttery notes fill the kitchen, and there’s that gentle tang from the buttermilk. You crack into it while it’s still a little warm, the crust giving way to a tender, sweet crumb. It feels old-fashioned and comforting, with plenty of rustic charm but none of the fuss.
What Makes This Irish Soda Bread with Cranberries and Raisins So Hard to Resist
Warm-from-the-oven Irish Soda Bread (with Cranberries and Raisins) is the ultimate kitchen shortcut for those who crave fresh-baked bread, but don’t have time (or patience) for yeast, proofing, and endless kneading. This loaf is perfect when you want something a little sweet, a touch tangy, and studded with juicy dried fruits. It’s humble, cozy, and guaranteed to impress even if you’ve never baked homemade bread before.
What’s different about this version? Butter in the dough gives it a divinely tender crumb—think somewhere between quick bread and a just-baked scone. Brown sugar adds depth, while the cranberries and raisins bring bursts of color and flavor to every slice. This isn’t a traditional soda bread; it’s a treat you’ll want to make year-round, not just for St. Patrick’s Day. Whether you slather it with soft butter, dollop it with jam, or simply enjoy it plain, this recipe delivers comfort in every bite.
Ingredient Breakdown: Simple Goodness for Irish Soda Bread
Great soda bread relies on classic ingredients and a little know-how. Here’s what brings this loaf to life:
- Bread flour – This gives your bread structure and a touch of chewiness. All-purpose flour works too if that’s what you have.
- Dark brown sugar – For a caramel-like note and extra moisture. Light brown sugar will also work, but the flavor won’t be quite as deep.
- Baking soda – The essential leavening that reacts with buttermilk to create lift.
- Salt – Brings all the flavors together and keeps the sweetness from being overwhelming.
- Cold butter – Cut or grated in, it melts as the bread bakes, creating that rich, scone-like crumb.
- Buttermilk – Tangy, tenderizing, and reacts with baking soda for rise. If you don’t have buttermilk, you can easily make a quick substitute with milk and a squeeze of lemon.
- Egg – Adds just a little richness and helps the loaf hold together.
- Raisins – A classic Irish touch, bringing little pops of juicy sweetness throughout.
- Dried cranberries – Tart and vibrant, these play off the raisins beautifully and add a little color.
See the recipe card below for the full list of ingredients and measurements.
Step-by-Step: How to Make Irish Soda Bread with Cranberries and Raisins
Baking your own soda bread is way easier than it sounds. Here’s how to get it just right, even if you’re a bread newbie:
- Set your oven to a hot bake. Preheating is important—it helps the loaf rise quickly and develop that gorgeous crust from the second it hits the oven.
- In a roomy mixing bowl, combine your flour, brown sugar, baking soda, and salt. Use a pastry cutter or a cheese grater to work cold butter into the dry mixture. The butter should end up in little pea-sized flecks—this is what makes the bread tender, not tough.
- Make a crater in the center of your flour mixture. Pour in buttermilk whisked with an egg, and bring everything together by hand or with a spoon. Don’t overmix; you’re looking for a shaggy dough that just holds together. Fold in your raisins and cranberries last. The dough will be a bit sticky and stringy—totally normal, don’t worry.
- Turn the dough onto a lightly floured surface. With floured hands (or just give your hands a quick dusting first), fold it over a couple of times and shape it into a rough ball. Embrace the rustic, no need for perfection here.
- Move your dough ball into a baking dish or cast iron skillet. Grab a sharp knife and gently score an ‘X’ on top—this is more than just tradition; it helps the bread bake evenly and looks beautiful when it’s done.
- Bake until the top turns a deep golden brown and a gentle tap on the bottom sounds hollow. Carefully transfer to a rack and let it cool a bit; slicing it too hot can make it doughy inside, but waiting until it’s just warm gives you a perfect crumb.
Subtle Tips and Smart Tricks for the Best Soda Bread
A few small habits make this bread truly shine. First, keep your butter cold as you mix it in—that’s what creates those tender pockets in the crumb. If you only have salted butter, just skip any extra salt in the dough to avoid over-seasoning.
Don’t overwork your dough. Treat it more like a scone or biscuit—less mixing means a silkier, softer result once baked. When you add in the dried fruit, fold gently so you don’t break up the fruit or toughen the dough.
Try to bake the loaf as soon as you’ve assembled it. The magic lift comes from the buttermilk hitting the baking soda, and you want all that bubbly action happening in your oven, not the mixing bowl. Scoring the top just before baking is more than decorative; it really does help heat reach the center quicker.
If your bread browns a bit too fast on top, you can lay a piece of foil over it near the end, but usually, a golden, toasty crust is exactly what you want.
Once cooled, wrap leftovers tightly so your Irish Soda Bread (with Cranberries and Raisins) stays soft. It’s at its absolute best within a day or two, but a quick toast brings it back to life.
Easy Ways to Switch Up Your Soda Bread
You can really have some fun with this recipe and make it fit your mood—or whatever’s in your pantry. Swap raisins for currants or dried blueberries for a burst of color, or try a handful of chopped dried apricots for something a little unexpected. If you love nuts, toss in some toasted walnuts or pecans for extra crunch.
For extra richness, sprinkle a bit of coarse sugar on top before baking so you get a sweet, crackly finish. When you want a savory version, skip the fruit, dial down the sugar, and add sharp cheddar or herbs. This bread also loves a playdate with different spreads: try it warm with a pat of salted butter, a swipe of honey, or even your favorite berry jam.
Soda bread makes a stellar addition to brunch, especially alongside eggs or smoked salmon. For a holiday treat, serve it as part of a festive breakfast, or pack up slices for a picnic with cheese and fruit. It freezes surprisingly well—just slice and package portions airtight so you can enjoy homemade bread anytime the mood strikes.
FAQs about Irish Soda Bread (with Cranberries and Raisins)
How do I store leftover Irish Soda Bread (with Cranberries and Raisins)?
Wrap your cool loaf in foil or an airtight container and keep it at room temperature for up to two days. If you’d like it to last a little longer, stash it in the fridge, though it’s best to toast slices before serving to bring back that just-baked texture.
Can I freeze Irish Soda Bread with Cranberries and Raisins?
Absolutely, this loaf freezes beautifully. Slice it first, then layer slices with parchment and seal them in a freezer bag. To enjoy later, just thaw at room temperature or pop slices straight in the toaster until warmed through.
What’s the best way to substitute buttermilk if I don’t have any?
A little DIY goes a long way here: Add a squeeze of lemon juice or splash of vinegar to regular milk, let it sit for five to ten minutes, and you’ll get a quick buttermilk stand-in. This will still give your soda bread that signature tang and rise.
Can I skip the egg in this recipe?
You can, especially if you want a more traditional soda bread or need an egg-free version. The result will be a bit more crumbly—which some people actually prefer. If you want to help the loaf hold together, you can also try swapping in a spoonful of yogurt or applesauce.
The simple ritual of mixing, shaping, and pulling a golden loaf from the oven is its own kind of comfort, and Irish Soda Bread (with Cranberries and Raisins) makes it accessible to everyone—even if life’s too busy for fuss. The tart chew of cranberries, sun-kissed sweetness of raisins, and the golden, crackly crust make it something you’ll look forward to baking again and again. Slather a warm slice with softened butter and your favorite jam, enjoy it with afternoon tea, or just break off a hunk while it’s still steaming. Some things really are best enjoyed simply, and this soda bread is proof.
More Delicious Recipes
- Cranberry and Orange Muffins: These muffins feature similar tart cranberries and bring a refreshing orange twist, making them a great complement to your soda bread.
- Chocolate Chip Scones: If you love the tender crumb of soda bread, these delightful scones offer a sweet twist and are perfect for breakfast or tea time.
- St. Patrick’s Day Lucky Charms Rice Crispy Treats: Celebrate with a fun treat that adds a festive touch to your table alongside your homemade soda bread.
Irish Soda Bread (with Cranberries and Raisins)
Ingredients
Method
- Preheat oven to 375ºF (190ºC).
- In a large mixing bowl combine flour, brown sugar, baking soda and salt. Using a pastry cutter or box grater, cut or grate the cold butter into the flour then gently stir until distributed throughout.
- Make a well and pour in buttermilk and egg and stir or mix by hand just until the ingredients begin to come together. Fold in raisins and dried cranberries and keep turning the dough until it starts to look a little sticky and stringy.
- Pull dough out onto a floured surface and, using floured hands, fold, turn and shape it into a ball.
- Score the top of the loaf with an ‘X’ to allow even heat distribution, then place into baking dish or cast iron skillet and bake for 35-40 minutes until golden and it sounds hollow when you knock on it. Remove from oven, transfer to cooling rack then slice once it’s cool enough to handle.
