Cinnamon raisin Irish soda bread is a delightful twist on the traditional quick bread, combining the warm spice of cinnamon with sweet, plump raisins. This bread uses baking soda as a leavening agent, making it fast and easy to prepare without yeast, perfect for an aromatic treat that’s moist and tender with a slightly crisp crust.
Ingredients
- 4 cups (480 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 cups (225 g) raisins
- 1 3/4 cups (420 ml) buttermilk, chilled
- 2 tablespoons unsalted butter, melted (plus extra for brushing)
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and ground cinnamon until evenly combined.
- Add the raisins to the dry ingredients and toss them lightly to coat with flour. This helps prevent them from sinking to the bottom during baking.
- Make a well in the center of the dry ingredients and pour in the chilled buttermilk and melted butter.
- Using a wooden spoon or your hand, gently mix the dough until just combined. The dough should be soft but not overly sticky; avoid overmixing to keep the bread tender.
- Turn the dough out onto a floured surface and gently shape it into a round loaf about 7 inches (18 cm) in diameter. Handle it lightly to retain air pockets.
- Transfer the loaf to the prepared baking sheet. Using a sharp knife, score a deep cross (about 1/2 inch deep) on top of the dough. This traditional scoring helps the bread cook evenly.
- Bake in the preheated oven for 30 to 40 minutes. The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read at least 190°F (88°C).
- Remove the bread from the oven and immediately brush the crust with melted butter for a soft, flavorful finish.
- Allow the bread to cool on a wire rack for at least 45 minutes before slicing. This resting time helps the crumb set and prevents it from becoming gummy.
Tips
- Substitute buttermilk: If you don’t have buttermilk, mix 1 3/4 cups milk with 1 3/4 tablespoons lemon juice or white vinegar and let it sit for 5-10 minutes until slightly curdled.
- Raisin variations: Swap raisins for currants, chopped dried apricots, or dried cranberries for different flavor profiles.
- Don’t overmix: Overworking the dough activates gluten, making the bread tough. Mix just until ingredients come together.
- Storage: Wrap cooled bread tightly in plastic wrap or foil and store at room temperature for up to 3 days to maintain freshness.
Serving Suggestions
Cinnamon raisin Irish soda bread is delicious served warm or at room temperature. Spread thick butter or cream cheese over slices for a rich, creamy contrast. It pairs wonderfully with a hot cup of tea or coffee for breakfast or an afternoon snack. For a heartier option, serve alongside a bowl of stew or chili, where its slightly sweet, spiced flavor complements savory dishes.
Variations
To customize this bread, consider adding a teaspoon of ground nutmeg or allspice for extra warmth. For a nutty crunch, fold in 1/2 cup chopped walnuts or pecans with the raisins. For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend, but expect a slightly different texture and be sure to check baking soda quantities as some blends react differently. You can also make mini loaves or muffins using the same dough for individual servings, adjusting baking time to 20-25 minutes.
Storage and Reheating
Store the bread at room temperature, wrapped tightly, for up to 3 days. For longer storage, freeze the bread whole or sliced in an airtight container or freezer bag for up to 3 months. To thaw, leave at room temperature for a few hours or overnight. Reheat slices in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes until warm and slightly crisp. Avoid microwaving as it can make the bread chewy or rubbery.
Frequently Asked Questions
Can I make this bread without raisins?
Yes, you can omit the raisins if you prefer plain cinnamon soda bread. Alternatively, substitute with other dried fruits like currants, dried cherries, or chopped dates. The bread will still have the characteristic cinnamon flavor and tender crumb.
Why do I need to score the bread with a cross on top?
Scoring the dough helps the bread expand evenly during baking, preventing random cracks. Traditionally, the cross also has cultural significance in Irish baking, believed to bless the bread and keep evil spirits away.
What if I don’t have baking soda? Can I use baking powder instead?
Baking soda is essential here because it reacts with the acidic buttermilk to create the rise. Baking powder contains baking soda but also an acid, so substituting can affect texture and rise. If you must use baking powder, increase the quantity and omit buttermilk, replacing it with regular milk, but results may vary.
How do I know when the bread is fully baked?
Look for a golden-brown crust and a hollow sound when tapping the bottom of the loaf. The internal temperature should reach 190°F (88°C). If unsure, insert a toothpick in the center; it should come out clean or with just a few moist crumbs.
Can I add fresh cinnamon instead of ground cinnamon?
Fresh cinnamon sticks won’t work in the dough since they won’t infuse flavor properly. Ground cinnamon is the best choice for even distribution and consistent flavor throughout the bread.
Is Irish soda bread supposed to be sweet?
Traditional Irish soda bread is usually plain or slightly savory, but adding cinnamon and raisins gives it a subtle sweetness without overpowering the bread. This makes it perfect for breakfast or tea-time treats.
What’s the difference between Irish soda bread and regular bread?
Irish soda bread uses baking soda and an acidic ingredient (like buttermilk) for leavening instead of yeast. This means it doesn’t require rising time, making it faster to prepare but denser than yeast breads. The texture is tender with a crisp crust, ideal for quick baking.
Can I make this recipe vegan?
Yes, you can substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar (e.g., almond or soy milk). Replace the butter with a vegan butter or coconut oil. The texture might differ slightly but will still be delicious.
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