This is my family's traditional St. Patrick's Day bread. My grandmother has had this recipe for longer than I've been alive. I was SHOCKED to find out this wasn't real Irish Soda Bread, but instead more commonly known as Spotted Dog. Whatever you call it, it is unbeatable topped with a bit of butter.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Grease a 12-inch cast iron skillet.

  • Sift flour, sugar, and baking powder together in a large bowl.

  • Beat eggs with milk in a separate bowl.

  • Stir egg mixture into flour mixture until moistened; batter will be very thick.

  • Fold in raisins until thoroughly combined.

  • Spread batter into prepared cast iron skillet.

  • Bake in the preheated oven until bread has risen and is golden brown on top, about 1 hour.

Cook's Note:

For two smaller loaves, divide batter into two greased 8-inch round cake pans and bake for 45 minutes.

Nutrition Facts

196.2 calories; protein 4.3g 9% DV; carbohydrates 43.3g 14% DV; fat 1.1g 2% DV; cholesterol 17.1mg 6% DV; sodium 178.6mg 7% DV. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 5 stars
03/18/2012
I tried this recipe after being disappointed with most Irish Soda Bread Recipes and was pleasantly surprised! The recipe was extremely easy! The bread is slightly dense but has an amazing flavor especially buttered with real butter! I followed the recipes exactly; did not soak the raisins first and it came out perfect - not dry at all. I did brush a little milk on the top before baking and butter after baking to create a softer golden crust. I used my Kitchenaide to mix the batter quickly without over mixing. Baking time was approximately 50 minutes. I am impressed and will definitely use this recipe instead of the dry traditional recipes! Read More
(24)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/17/2012
I tried this recipe after being disappointed with most Irish Soda Bread Recipes and was pleasantly surprised! The recipe was extremely easy! The bread is slightly dense but has an amazing flavor especially buttered with real butter! I followed the recipes exactly; did not soak the raisins first and it came out perfect - not dry at all. I did brush a little milk on the top before baking and butter after baking to create a softer golden crust. I used my Kitchenaide to mix the batter quickly without over mixing. Baking time was approximately 50 minutes. I am impressed and will definitely use this recipe instead of the dry traditional recipes! Read More
(24)
Rating: 4 stars
01/07/2015
This was good! I made it to compare it to my M-I-L's recipe she calls Scon (rhymes with Ron she's from County Caven). I have yet to find any similar recipe to hers or anything called Scon. The closest one likely originated in Scotland according to history. Anyways her recipe is: 3 c white flour 1 c white table sugar 3 tsp baking powder 1 c raisins (tip: for those that don't want to buy a big box of raisins it's 4-6 of the 1 oz snack size boxes) 1 egg 1 1/2 to 1 3/4 c whole milk. Preheat oven to 350. Mix by whisk the egg and milk together in a large bowl. Mix the dry ingredients together by whisk in another large bowl. Add the dry ingredients slowly to the wet ingredients while mixing by whisk or hand mixer (I use a whisk and then at the end I use a hand mixer to get any lumps out). Stir in the raisins. Pour into a lightly coated glass loaf pan. It will be full but it does make just 1 loaf. Bake for 1 hour. If a knife inserted in the middle doesn't come out clean after 1 hour cover the edges with foil and bake longer (20- 40 min). I measure and rip off 2 pieces of foil lay it on the stove top crossing each other to place the loaf pan in the center and fold up the sides to wrap the pan easily rather than trying to cover the edges of a hot pan with strips of foil. Try it once cooled a slice is great with a spread of real butter and a cup of tea:) Read More
(6)
Rating: 5 stars
06/11/2013
Very good. Sweeter than I expected. Will try it again with less sugar. I did use 2 cups of whole wheat flour to add some grains and it turned out really well. Read More
(3)
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Rating: 4 stars
02/14/2016
Turned out awesome! I actually made a few changes that turn out pretty well. I added about a quarter cup of brown sugar and a teaspoon of cinnamon and it really adds to the flavour. I also baked it in a bread pan as I didn't have a cast iron skillet - still turned out great Just had a bit of a thicker crust. Loved it thanks for the great recipe! Read More
(3)
Rating: 5 stars
03/22/2015
Delicious and very easy to make. I used half the amount of sugar called for in the recipe and it still has a nice sweetness and very good texture. It browned quickly so I tented it with foil about half way through the baking time. I'll definitely make this one again. Thank you Joshua for sharing your family recipe! Read More
(2)
Rating: 4 stars
03/10/2016
The recipe is very well written and has good flavor I haven't ever had this type of bread to have anything to compare it to. It was very easy to make. I think mine came out over baked as the edges were very crusted and tough I think next time I will cut the baking time down. I did use a 12" cast iron skillet it came out of the pan very nicely when I turned it over on a cutting board and used a butter knife around the edges. Only change I would make is cut baking time back. Read More
(2)
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Rating: 5 stars
03/14/2019
This is an amazing recipe! It most definitely is not "soda bread " as it's made with baking powder (not soda) and it is sweeter than I expected. That notwithstanding it is delicious. The only problem I had is that the largest cast iron skillet I had is 10" not 12". As a result the bread rose pretty high and I had to cook it for 1 hour 25 minutes before it was done in the middle...which resulted in the bottom of the bread being too done. I'm sure a 12" skillet would have solved that problem. The recipe itself is simple basic easy to follow easy to make. I'll be baking this again! Read More
Rating: 5 stars
07/08/2020
Since it was my first time trying my hand at spotted dog Irish bread, I decided to half the recipe and make one small loaf in an 8-inch cake pan. (I also substituted the raisins with chopped dates.) It came out perfectly moist with a soft, dense center and a slightly crunchy outer shell. Very sweet and flavorful too! Definitely smear softened butter on top, it’s the bomb. This bread is like a dessert! Read More
Rating: 5 stars
09/12/2017
I cut this recipe in half using a smaller cast iron skillet. I had a bag of dried raisins cranberries and cherries so I used this mix. Very pretty when I cut the bread. Very good and I will definitely make again. This would be a great breakfast bread with coffee or tea. Enjoy!!! Read More