This Irish Soda Bread with Brandy-Soaked Raisins is an easy recipe with a fun twist thanks to the brandy raisins. Bake up a loaf or two today!
St. Patrick’s Day is less than a week away! I love celebrating holidays, so of course Halloween through Christmas is one of my favorite times of the year. But St. Patrick’s Day is not far behind in my book. The weather is beginning to get warmer and days are starting to get longer, so St. Patrick’s Day for me signals the beginning of the Spring. (Ok, not officially the beginning of Spring…but close enough!) Here at Spiced, we will be celebrating St. Patrick’s Day with a week of Irish-inspired recipes. So release your inner leprechaun and give some of these recipes a shot!
We begin our St. Patrick’s Day celebration with a traditional Irish Soda Bread. Well, technically, this version is slightly altered due to the addition of brandy-soaked raisins, but the base ingredients remain traditional. (With the addition of sugar and raisins, this bread might be closer to what the Irish call “spotted dog.”) Soda Bread falls into the quick bread category as it does not include yeast. Since you don’t have to let the dough rise or rest, you can whip up a loaf or two of Irish Soda Bread in just about an hour!
Once baked, cut thick slices of this bread and serve with butter (to truly channel your inner Irish spirit, go with Kerrygold Irish Butter). Irish Soda Bread makes an excellent partner to your morning coffee or dinner stew…and since the recipe is so easy, you might end up making one loaf in the morning and another in the evening!
Looking for more tasty Irish-inspired desserts? Check out this roundup of 15 Dreamy Irish Desserts on RecipeLion!
Irish Soda Bread with Brandy-Soaked Raisins
- ⅓ cup raisins soaked in brandy (50 grams)
- 1¾ cups pastry flour sifted (see note) (186 grams)
- 1 Tbsp baking powder 12 grams
- ½ tsp baking soda 3 grams
- ½ tsp salt 3 grams
- 1 Tbsp granulated sugar 12 grams
- 2 Tbsp butter diced (and cold!) (28 grams)
- ¾ cup buttermilk 170 grams
- Soak raisins with brandy in a small bowl for 20-30 minutes.
- In another bowl, combine all dry ingredients until well mixed.
- Add diced butter. Use a pastry blender (or two forks) to mix until a cornmeal-like texture is created.
- Add buttermilk and brandy-soaked raisins; stir until completely absorbed. (Dough will be very sticky.)
- Turn dough onto a floured countertop and gently fold. (Do not overmix this dough. You may need a small amount of additional flour if the dough is too sticky to fold.)
- Form dough into a small, round ball and cut a deep cross in the top.
- Place dough on a sheet pan and bake at 375 for 35-40 minutes.