I served this bread at last year's Christmas dinner and it was the topic of conversation at the table. Everyone loved it! Delicious with any meal or on its own.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.

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  • In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.

  • Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.

Nutrition Facts

222 calories; protein 5.6g 11% DV; carbohydrates 38.6g 12% DV; fat 5.1g 8% DV; cholesterol 41.9mg 14% DV; sodium 361.2mg 14% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2003
Wonderful! It's hard to believe it's a quick bread instead of a yeast bread. Versatile enough for almost any dish. I used nonfat buttermilk and I couldn't imagine how it could have tasted better. Read More
(25)

Most helpful critical review

Rating: 3 stars
10/07/2012
When I saw the fennel in this I was intrigued and decided to make half the recipe in an 8" cake pan. This baked up beautifully. The taste was good the fennel was subtle and I liked it the first day. The second day the crust had lost some of it's crispness and wasn't nearly as good. To salvage it I decided to toast it which did improve it somewhat. I doubt that I'll be making this one again but it was fun to try. Read More
(4)
49 Ratings
  • 5 star values: 42
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/27/2003
Wonderful! It's hard to believe it's a quick bread instead of a yeast bread. Versatile enough for almost any dish. I used nonfat buttermilk and I couldn't imagine how it could have tasted better. Read More
(25)
Rating: 5 stars
10/24/2003
I took this soda bread to a St Patrick's Day party - it got rave reviews and several people asked for the recipe. Read More
(23)
Rating: 4 stars
12/29/2005
Very good bread. So sweet and moist. I served it with a German meal of dumplings and Sauerbraten for my Grandmother and other relatives and everyone raved about it. Read More
(12)
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Rating: 4 stars
11/05/2003
Very good bread. Smoother crumb than I usually find in soda breads so it's a nice change of pace. I think it got a little dry by the next day so eat it right out of the oven for best results. Loved the sweetness. Read More
(10)
Rating: 5 stars
11/17/2003
Wonderful! Great with savory foods or as a breakfast treat. Read More
(9)
Rating: 5 stars
04/29/2006
Absolutely wonderful. More like a yeast bread than most quick breads I've made. Read More
(9)
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Rating: 5 stars
10/15/2006
Seriously amazing and seriously easy to make. I love the flavour of fennel - but even if you don't particularly like fennel it's subtle and adds a nice punch to the bread. Almost everyone I've served this to has asked for the recipe! Read More
(9)
Rating: 5 stars
12/25/2005
Delicious bread! My husband thought it was too sweet so next time I might reduce the amount of sugar. Nice hot out of the oven or toasted the next day. Read More
(8)
Rating: 5 stars
01/20/2010
Oh yum! We loved this recipe! I reduced the sugar just a smidge and cooked this in my cast iron pan. I did not have buttermilk so I added a teaspoon or two of white vinegar to regular 2% milk and let it sit about ten minutes before using it. The recipe certainly didn't seem to suffer because it came out fantastic. I served this hot out of the oven with corned beef and veggies. The loaf was huge so we ate it for days as breakfast and with the leftover corned beef. If I can find a small cast iron pan I'd like to try halving the recipe since there are only two of us. Thanks for helping this Irish girl make her first Irish meal. Read More
(8)
Rating: 3 stars
10/07/2012
When I saw the fennel in this I was intrigued and decided to make half the recipe in an 8" cake pan. This baked up beautifully. The taste was good the fennel was subtle and I liked it the first day. The second day the crust had lost some of it's crispness and wasn't nearly as good. To salvage it I decided to toast it which did improve it somewhat. I doubt that I'll be making this one again but it was fun to try. Read More
(4)