Irish Soda Bread //

St. Patrick’s day was always my Papa’s favorite holiday. He would go out and get a green beer, and my sweet Mimi joined him even though I think she was slightly disturbed by the thought of the glowing beverage. With this holiday just weeks away, I decided to dive into a baking adventure that was actually completely foreign to me.

Surprisingly enough, I had never tried Irish soda bread in my life. I didn’t know what it was supposed to look or taste like, so in all honesty, I had no gauge of whether or not mine was a success! So, I had to recruit my Irish boyfriend to be my taste-tester, and he approved of my soda bread skills.

Most of you who follow my recipes are probably aware that making homemade bread has become a bit of a routine in my daily life when I’m home. While I was traveling in NYC last week, I was unable to bake for 6 whole days (absolute torture). Since I leave for my next trip to San Francisco tomorrow morning, I had to fit some bread making into my busy schedule somehow. That’s what I love about this recipe — I ran to the grocery store, prepped, and baked it all within an hour and a half.

It’s a dry bread with a perfect crisp on top and a bouncy, springy center. The flavor is savory with just a hint of sweetness from the raisins and coconut sugar. Whether you save this recipe for St. Patrick’s day or bring it to your next weekend dinner soirée, it will become a beloved new part of your baking history.

What you need:

3 1/2 cups of all purpose flour or gluten free 1:1 flour

1/4 cup coconut sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

2 eggs

2 cups of Greek yogurt, sour cream, or a dairy free version of either

1/2 cup raisins

What to do:

1. Preheat oven to 350°. In a large bowl, combine dry ingredients.

2. In a small bowl, whisk eggs and yogurt.

3. Add wet ingredients to dry. Fold in raisins.

4. Transfer to a greased 9-in. round baking pan.

5. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean.

4 thoughts on “Irish Soda Bread //

    1. I haven’t tried a vegan version yet but hope to next week — I think flax eggs would be great and I am also going to experiment with aquafaba! 🙂

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