Irresistible Irish Soda Bread

Name: Irresistible Irish Soda Bread Recipe
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 12
Ingredients: 3 cups all-purpose flour; 1 tbsp. baking powder; 1/3 cup white sugar; 1 tsp. salt; 1 tsp. baking soda; 1 Eggland's Best large egg lightly beaten; 2 cups Cultured Reduced Fat Buttermilk (Safeway); 1/4 cup butter melted

(14)

Minutes to Prepare: 15
Minutes to Cook: 70

Number of Servings: 12

Ingredients

3 cups all-purpose flour1 tbsp. baking powder1/3 cup white sugar1 tsp. salt1 tsp. baking soda1 Eggland's Best large egg, lightly beaten2 cups Cultured Reduced Fat Buttermilk (Safeway)1/4 cup butter, melted

Directions

Best if made the day before, or several hours before serving.

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan (preferably non-stick).

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65-70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight for best flavor.

Substitution: Can use light butter instead, but you'll need to recalculate recipe.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user AMYBETH70.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 197.9
Total Fat: 5.2 g
Cholesterol: 27.6 mg
Sodium: 473.0 mg
Total Carbs: 32.2 g
Dietary Fiber: 0.8 g
Protein: 5.1 g

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Member Reviews

ELLENCHEZDESY
I made this very easy recipe with a few tweaks: First I added two tablespoons of carraway seed, then I added one cup of dried cranberries (I soaked them in hot water first to make them nice and tender), finally I baked the bread at 350 in muffin cups! Individual soda bread servings for on the go! - 3/16/08
MARGESLP
This is a wonderful bread. It domes up like a yeast bread and has a very nice flavor and texture. I call it a quick bread because it utterly simple to make. I have given it as gifts; it looks like I spent all day on it. - 2/16/08
DARCEYB22
Tastes like a gluten free corn bread. Love this will make it again - we didn’t pour all the mix in glass loaf pan .. used same temp.. it didn’t overflow! - 3/17/21
FB17CAT
Although very different from any Irish Soda Bread I have baked, it was very delicious and I am making it again.
- 3/20/16
LUVS2BIKE101
Looks like an easy recipe. I'm making this using a 12 muffin cup pan. Just wondered if the time and/or oven temp should be adjusted. If so, by how much? - 3/5/16
ALILDUCKLING
Made this for St. Patrick's day. I tried this using Splenda granular and a few very minor changes. Good! I have revised the sodium somewhat with unsalted butter and Morton Light salt. The lowfat and low cholesterol were great. Nice muffiny texture! - 4/10/13
CROOKEDBIRD
I found this online to go with Corned Beef & Cabbage. My 15yr. old granddaughter made it and it turned out great. I didn't know it was here on sparkpeople until now. - 3/20/12
JENDAWL
This was so delicious. i used egg beaters. My family loved it, even very picky eaters. Made some more from company this evening! - 11/4/11
JANETLYNN039
This was really a great bread! I was surprised at home much it raised. It actually overflowed some, so next time I will put some tinfoil under the bread pan. We really enjoyed this springy/airy bread hot from the pan. - 7/7/11
LJWOLFE
It seemed like too much for the loaf pan (I added a cup of raisins, which I soaked in the recipe's liquid first, but it looked like too much even before I added them), so I went with what I saw in another recipe and used a springform pan. Yummy! - 6/1/11
BRIAN-ROSS1970
This was a very easy recipe to make. My family and I enjoyed it very much on St. Patricks day. :) - 3/19/11
JO111566
Very good. I added golden raisins and caraway seeds. Made a loaf and muffins. - 3/15/10
JENNMC77
So easy and so tasty! Made it for St. Patrick's Day in a shamrock shaped cake pan and turned out great. I might add raisins or cranberries next time. Also, I used wheat flour instead of white so it had a darker color to it, but this will be a staple of Irish meals for many years. - 4/15/09
SONYABEAN
This was really good! I plan on making it again, but adding blueberries! - 3/16/09