Irish Soda Bread

I rarely seem to make the same recipe twice.  Boredom mostly.

But with corned beef, comes cabbage.  And with corned beef & cabbage comes Irish soda bread.

This recipe is not the true Irish soda bread I remember from my youth.  There is no buttermilk or seeds in this recipe, and it is definitely more cakelike, and less baking-soda.  But it’s good.  Oh it is so so good.

Maybe next year I’ll make the traditional Irish soda bread…


  • 4 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 pint sour cream
  • 1 cup raisins
  • 1/4 cup milk


  1. Preheat oven to 325 degrees F (165 degrees C). Grease two 8×4 inch loaf pans.
  2. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream, raisins and milk, and mix until just combined. Distribute batter evenly between the two pans.
  3. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
  4. Immediately wrap loaves in aluminum foil for 30 minutes to maintain moisture.  Serve with lots of butter.
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