Irresistible Irish Soda Bread

Irresistible Irish Soda Bread

4.6 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Irresistible Irish Soda Bread calories by ingredient
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Introduction

A very easy, very good tasting bread. A very easy, very good tasting bread.
Number of Servings: 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

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.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    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

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  • Although very different from any Irish Soda Bread I have baked, it was very delicious and I am making it again.
    - 3/20/16

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  • 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

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  • 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

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  • 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

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