Irish soda bread is a classic quick bread that relies on baking soda and buttermilk for its rise instead of yeast. This cinnamon raisin variation adds a warm, sweet twist, making it perfect for breakfast or teatime. Best of all, this recipe skips eggs, resulting in a tender crumb that’s easy to prepare and wonderfully moist.
Ingredients
- 3 ½ cups (440g) all-purpose flour, plus extra for dusting
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ cup (50g) granulated sugar
- 1 cup (150g) raisins
- 1 ¾ cups (420ml) buttermilk, well shaken
- 2 tablespoons unsalted butter, melted (optional, for brushing)
Instructions
- Preheat the oven and prepare the pan: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Combine dry ingredients: In a large bowl, sift together the flour, baking soda, salt, cinnamon, and sugar. Stir in the raisins to evenly distribute them.
- Add buttermilk: Make a well in the center of the dry mixture and pour in the buttermilk. Using a wooden spoon or your hands, gently mix until the dough just comes together. It should be soft but not overly sticky. Avoid overmixing to keep the bread tender.
- Shape the dough: Turn the dough out onto a lightly floured surface. With floured hands, shape it into a round loaf about 7 inches (18 cm) in diameter and about 2 inches (5 cm) thick. Place the dough on the prepared baking sheet.
- Score the bread: Using a sharp knife, cut a deep cross (about 1/2 inch or 1.3 cm deep) into the top of the dough. This helps the bread cook evenly and is traditional in Irish soda bread.
- Bake: Place the bread in the preheated oven and bake for 30 to 35 minutes. The bread should be golden brown and sound hollow when tapped on the bottom.
- Cool and optionally brush: Remove the bread from the oven and, if desired, brush the top with melted butter for a softer crust and extra flavor. Let it cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.
Tips
- Substitution for buttermilk: If you don’t have buttermilk, mix 1 ¾ cups of milk with 1 ½ tablespoons of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
- Raisin alternatives: Feel free to swap raisins for currants, dried cranberries, or chopped dried apricots for a different fruity note.
- Don’t overmix: Overworking the dough can make the bread dense and tough. Mix just until combined and shape gently.
- Check for doneness: If unsure, insert a skewer into the center; it should come out clean or with just a few moist crumbs, not wet dough.
Serving Suggestions
This cinnamon raisin Irish soda bread is delicious warm or at room temperature. Serve it sliced with butter or cream cheese for a simple snack or breakfast. It also pairs beautifully with a hot cup of tea or coffee. For a heartier option, try it alongside a bowl of soup or stew—its sweet spice complements savory dishes well.
Variations
You can easily customize this recipe to suit different tastes or dietary needs:
- Vegan version: Use a plant-based milk (like almond or oat) mixed with vinegar as the buttermilk substitute and replace the butter brushing with a neutral oil if desired.
- Nutty twist: Add ½ cup chopped walnuts or pecans for crunch and extra flavor.
- Spice it up: Enhance the cinnamon by adding ½ teaspoon ground nutmeg or allspice for a warm autumnal blend.
- Gluten-free option: Use a gluten-free all-purpose flour blend that includes xanthan gum. Baking time may vary slightly.
Storage and Reheating
Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the loaf whole or sliced in a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm slices in a toaster or oven at 350°F (175°C) for 5-8 minutes until heated through. Avoid microwaving as it can make the bread rubbery.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Regular milk lacks the acidity needed to react with baking soda for proper rising. However, you can make a buttermilk substitute by adding 1 ½ tablespoons of white vinegar or lemon juice to 1 ¾ cups of milk and letting it sit for 5-10 minutes before using.
Why is there no egg in this recipe?
Traditional Irish soda bread recipes do not include eggs because the rise comes from the reaction between baking soda and acidic buttermilk. This makes the bread quick and easy to prepare without eggs, which also helps keep the crumb tender and moist.
How do I know when the bread is fully baked?
The bread should be golden brown on top and sound hollow when tapped on the bottom. You can also insert a skewer or toothpick into the center; it should come out clean or with just a few moist crumbs, but not wet dough.
Can I add more raisins or other dried fruit?
Yes, you can increase the amount of raisins or substitute with other dried fruits like currants, chopped dates, or dried cherries. Keep the total quantity around 1 cup to maintain the right texture and baking balance.
Is it okay if the dough feels sticky?
The dough should be soft and slightly sticky but manageable. If it’s too sticky to handle, lightly flour your hands and work surface. Avoid adding too much flour, which can make the bread dry and dense.
Can I make this bread in a bread machine?
Irish soda bread is best made by hand or using a stand mixer on low speed because it’s a quick bread without yeast. Bread machines typically rely on yeast fermentation, so this recipe may not work well in most machines.
Why do we score the dough with a cross?
Scoring the top with a cross is a traditional step believed to help the bread cook evenly and allow steam to escape. It also makes the bread easier to slice and adds a rustic look.
What’s the best way to slice soda bread?
Use a serrated bread knife and cut gently in a sawing motion to avoid crushing the crumb. Letting the bread cool completely before slicing helps maintain its structure.
Can I add spices other than cinnamon?
Absolutely! Nutmeg, allspice, or ground cloves work well in combination with cinnamon. Start with ¼ to ½ teaspoon of each to avoid overpowering the bread.
This cinnamon raisin Irish soda bread without eggs combines tradition with a sweet twist, making it an approachable and flavorful quick bread. Whether you’re new to soda bread or looking for a cozy breakfast treat, this recipe delivers a tender crumb and warm spice that’s sure to please.
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