30 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 1 star values: 3
  • 2 star values: 2
  • 3 star values: 1

Bread when eaten warm and topped with butter can't be beat. The sour cream is not necessary, but makes a better texture bread.

Linda
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Use fingers or a pastry cutter to press in butter or margarine, like a pie crust. When mixture looks fine and crumbly, add raisins and caraway seeds. Mix together and then add eggs, buttermilk, and sour cream. If mixture is not moist, add milk. Pour into two greased and lightly floured loaf pans or a frying pan.

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  • Bake at 375 degrees F (190 degrees C) for 45 to 60 minutes, or until a toothpick inserted in the bread comes out clean.

Nutrition Facts

237 calories; 6.1 g total fat; 21 mg cholesterol; 333 mg sodium. 42.2 g carbohydrates; 4.9 g protein; Full Nutrition


Reviews (25)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/09/2007
We have updated the amount of buttermilk in this recipe.
(104)

Most helpful critical review

Rating: 1 stars
04/11/2003
I tried to make this recipe but the quantity of buttermilk it asks for cannot be right.
(40)
30 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 1 star values: 3
  • 2 star values: 2
  • 3 star values: 1
Rating: 5 stars
04/09/2007
We have updated the amount of buttermilk in this recipe.
(104)
Rating: 1 stars
04/11/2003
I tried to make this recipe but the quantity of buttermilk it asks for cannot be right.
(40)
Rating: 3 stars
06/19/2008
I rarely ever rate a recipe this low but this is far from anything like Irish Soda bread. It is much too rich and the liquid ingredients are wrong - at least that is how I feel. Of course I was weaned on the stuff so tend to be critical!! There are much better recipes on this site.
(26)
Rating: 4 stars
03/16/2005
I think the recipe should be 1/4 cup of buttermilk. I looked at a few others and that looked about right. Anyway it turned out pretty good. I added raisins and fennel because I used to know someone that made it that way and it was always a big hit.
(16)
Rating: 5 stars
03/13/2008
Milk and sour cream are not an option. Without that extra moisture it would be too dry. We loved the taste and texture. We will be making this again!
(16)
Rating: 5 stars
03/18/2010
I made this according to the recipe and it turned out wonderful. It was light and moist with lots of flavor. I didn't have caraway seeds but will definately get some for the next time I make this. For those who thought the buttermilk amount was incorrect if your buttermilk is fresh and you used baking soda and baking powder you should not have had any problems. Sometimes if the butter milk is old it gets thin.
(13)
Rating: 5 stars
03/18/2010
If I could gave 10 stars I would! This was awesome! I halved the recipe in case I didn't like it --- now I wish I would have made both loaves! The only changes I made was that I added an extra tablespoon of butter because my mixture wasn't "crumbly" enough. I added the sourcream (with a little extra) and instead of the milk just added some extra buttermilk. It was fantastic....people were asking for the recipe left and right. I put about 3/4 cup of raisins and about 1/2 cup of cranberries. What can I say -- it was better than dessert and I only like chocolate for dessert! WOW!!!
(12)
Rating: 4 stars
10/22/2006
I love using raisins (light and dark) walnuts and dried cranberries in this recipe. I highly recommend it.
(11)
Rating: 2 stars
04/07/2007
I agree that the buttermilk measurement must be wrong. I had to add another 2 cups of flour to get a dough that even resembled bread. It was still too moist. I ended up with something resembling a batter rather than dough. When finished the texture was close to a banana nut bread. Not bad actually but not the irish soda bread I was aiming for.
(10)