Cozy Classic Irish Soda Bread Recipe with Sweet Raisins Made Easy

The smell of freshly baked bread wafting through a chilly kitchen is something I never get tired of. One rainy afternoon, after a particularly long day filled with unexpected errands and the kind of fatigue that settles deep into your bones, I found myself craving something simple and comforting. I didn’t want to fuss with yeast or wait for hours of rising — just something honest and quick. That’s when I remembered the Irish soda bread recipe my grandmother once mentioned during a casual chat. Skeptical at first about baking bread without yeast, I gave it a shot. To my surprise, the bread was warm, hearty, and just sweet enough thanks to those little bursts of juicy raisins. It wasn’t fancy, but it was exactly what the day needed.

Since then, this Cozy Classic Irish Soda Bread with Sweet Raisins has been my go-to when I want a quick, satisfying loaf that pairs perfectly with a cup of tea or a slather of butter. It’s the sort of recipe that feels like a quiet hug after a long day, and honestly, it’s stuck around because it delivers that comfort every time without any hassle. The best part? You can whip this up with pantry staples, no special trips required. There’s something honest and grounding about this bread that just won’t quit, making it a staple in my kitchen rotation.

Why You’ll Love This Recipe

From my experience, this Cozy Classic Irish Soda Bread with Sweet Raisins isn’t just another loaf — it’s a little slice of warm tradition that’s easy to make and endlessly satisfying. Here’s why it’s become a favorite in my home:

• Quick & Easy: This bread comes together in about 45 minutes total, including baking. Perfect for those days when you want fresh bread without the wait.
• Simple Ingredients: No need for yeast or fancy flours — just common pantry staples like flour, baking soda, and raisins.
• Perfect for Cozy Occasions: Whether it’s a quiet afternoon snack, a weekend brunch, or just a calming ritual on a busy day, this bread fits the bill.
• Crowd-Pleaser: The sweet raisins add just the right touch of sweetness, making it loved by kids and adults alike.
• Unbelievably Delicious: The tender crumb and subtle tang from the buttermilk give it a comforting, homestyle flavor that’s hard to beat.

What makes this recipe stand out is the balance — the bread isn’t too dense or dry, which can happen with soda breads if you’re not careful. The raisins are plump and well-distributed, offering little pockets of sweetness that surprise you with every bite. I like to think of it as traditional Irish soda bread but with a cozy, sweet twist that feels both nostalgic and fresh. It’s a recipe I trust to bring that warm, homey vibe to any table, much like the way a batch of mini lemon blueberry cheesecakes can brighten up a gathering with their zest and sweetness.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples that you probably already have, which makes this bread even easier to bake on a whim.

• All-purpose flour: 4 cups (480g) – I prefer a well-sifted, high-quality brand like King Arthur for best texture.
• Baking soda: 1 teaspoon – the key leavening agent that makes the bread rise quickly.
• Salt: 1 teaspoon – balances the flavors.
• Granulated sugar: 2 tablespoons – adds a gentle sweetness that complements the raisins.
• Buttermilk: 1 ¾ cups (420ml) – provides moisture and a slight tang. If you don’t have buttermilk, you can mix regular milk with 1 tablespoon lemon juice and let it sit for 5 minutes.
• Unsalted butter: 2 tablespoons, melted – adds richness and a tender crumb.
• Sweet raisins: 1 cup (150g) – plump and juicy, these are the little bursts of sweetness throughout the bread.

If you want to make this gluten-free, swapping the all-purpose flour for a gluten-free blend works well, but the texture will be a bit different. For a dairy-free option, almond milk mixed with a bit of apple cider vinegar can replace the buttermilk. I’ve also found that using golden raisins instead of dark ones brightens the flavor nicely during spring and summer months.

Equipment Needed

• Large mixing bowl: For combining dry and wet ingredients comfortably.
• Measuring cups and spoons: Accuracy is key for baking soda and flour.
• Wooden spoon or spatula: For mixing the dough gently without overworking it.
• Baking sheet or cast-iron skillet: I love using a cast-iron skillet for an even crust, but a parchment-lined baking sheet works just as well.
• Knife: To score the top of the bread before baking, which helps it rise evenly.

If you don’t have a cast-iron skillet, no worries — just make sure your baking sheet is sturdy and lined to prevent sticking. Also, having a kitchen scale handy to measure flour makes a big difference in getting the texture just right. I got mine years ago and never looked back; it’s saved me from a few dough disasters. Keeping your oven calibrated to the right temperature ensures the crust develops beautifully too.

Preparation Method

1. Preheat your oven to 425°F (220°C). Position a rack in the center to allow even heat circulation.
2. Mix dry ingredients: In your large bowl, whisk together 4 cups (480g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons granulated sugar until evenly distributed.
3. Add raisins: Stir in 1 cup (150g) sweet raisins, making sure they’re coated lightly with flour to prevent them from sinking to the bottom during baking.
4. Combine wet ingredients: In a separate measuring cup, mix 1 ¾ cups (420ml) buttermilk with 2 tablespoons melted unsalted butter.
5. Create the dough: Pour the buttermilk mixture into the dry ingredients. Using a wooden spoon or spatula, gently fold the mixture until a sticky dough forms. Avoid overmixing — you want the dough to hold together but still be a bit rough.
6. Shape the loaf: Turn the dough out onto a lightly floured surface and gently knead it just a few times to bring it together into a round loaf approximately 7 inches (18cm) in diameter.
7. Transfer to baking surface: Place the shaped dough onto your prepared baking sheet or cast-iron skillet.
8. Score the top: Using a sharp knife, cut a deep cross (about ½ inch / 1.25 cm deep) on the top of the dough. This helps the bread expand and gives it that classic look.
9. Bake: Place in the oven and bake for 35-40 minutes. The bread should be golden brown with a firm crust. Tap the bottom of the loaf; it should sound hollow when done.
10. Cool: Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This resting time finishes the cooking process inside and helps with slicing.

If the crust browns too quickly in your oven, tent the bread with foil halfway through baking to prevent burning. One trick I learned from baking this bread a few times in a row is to make sure your raisins are plump; if they seem dry, soak them briefly in warm water and drain before adding.

Cooking Tips & Techniques

Irish soda bread is pretty forgiving, but here’s what I’ve picked up after a handful of bakes:

• Don’t overwork the dough. This bread relies on baking soda for rising, so kneading too much can make it tough instead of tender.
• Measure your flour carefully. Too much flour leads to a dense loaf. Using a kitchen scale or spooning flour into your measuring cup gently is best.
• Use fresh baking soda. Old baking soda loses its punch. If your bread isn’t rising properly, check the date.
• Score the dough deeply. That cross pattern isn’t just decorative — it lets steam escape and the bread rise evenly.
• Don’t skip the resting. Cooling the bread before slicing helps set the crumb and prevents it from crumbling.

One time, I rushed and sliced the bread immediately — it turned into a crumbly mess. Since then, I’ve always waited. Also, multitasking by prepping other breakfast components while the bread bakes helps streamline the morning rush. If you want a crispier crust, bake the bread on a preheated baking stone or add a small pan of water to the oven to create steam.

Variations & Adaptations

This recipe is a wonderful base for all sorts of twists, depending on what you’re in the mood for or what you have on hand.

• Nutty Upgrade: Add ½ cup chopped walnuts or pecans for a crunchy texture that complements the sweet raisins.
• Seasonal Fruit: Swap raisins for dried cranberries in the fall or chopped dried apricots in the spring for a fresh flavor profile.
• Herb-Infused: Stir in 1 tablespoon fresh chopped rosemary or thyme for a savory take that pairs great with soups.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend, but expect a slightly different crumb and bake time.
• Dairy-Free Option: Replace buttermilk with coconut yogurt thinned with water or almond milk mixed with lemon juice.

I once tried adding a handful of orange zest and a splash of vanilla extract for a subtle citrus note — it was a nice surprise that brightened the loaf. If you want to experiment with different cooking methods, baking this bread in a Dutch oven yields a rustic crust that’s hard to beat. For a softer crust, cover the dough with a clean towel during the first 10 minutes of baking.

Serving & Storage Suggestions

This Irish soda bread is best enjoyed warm, just out of the oven, slathered with butter or your favorite jam. The sweet raisins pair beautifully with a strong cup of tea or coffee for a cozy start to the day. It also makes a lovely side to hearty stews or soups, especially on cool evenings.

To store, wrap the bread tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months. Toast slices straight from the freezer for a quick, comforting snack that revives the bread’s fresh taste.

Reheating in a low oven (about 300°F / 150°C) for 10 minutes refreshes the crust and warms the crumb nicely. Over time, the flavors mellow and the texture softens, making it a perfect candidate for bread pudding or French toast if you have leftovers. This bread pairs well with savory cheeses or a simple drizzle of honey for a sweet finish.

Nutritional Information & Benefits

Per serving (about 1/8 of loaf): approximately 200 calories, 40g carbohydrates, 3g fat, 5g protein, and 2g fiber.

The key ingredient, buttermilk, brings in probiotics that support gut health, while the raisins add natural sweetness plus iron and antioxidants. This bread is naturally free from added preservatives and refined fats, making it a better choice than many store-bought loaves. It’s also naturally gluten-full unless adapted with gluten-free flour.

From a wellness perspective, this recipe offers a balance of simple carbs and nutrients, satisfying hunger without being overly heavy. It’s a wholesome comfort food that feels like a treat without guilt.

Conclusion

This Cozy Classic Irish Soda Bread with Sweet Raisins has become one of those recipes I keep coming back to when I want bread that’s quick, comforting, and just a little bit special. It’s easy enough to make on a busy day but yields a loaf that feels like you put in way more effort — the kind of bread that invites you to slow down and savor a quiet moment.

Feel free to tweak the raisins, add nuts, or even try herbs to make it your own. I love how adaptable it is, fitting into any season or mood. It’s the kind of bread that welcomes creativity while grounding you in tradition.

If you enjoy baking simple breads, you might find the full recipe collection handy for inspiration, with plenty of options that bring a little extra joy to your kitchen. I’d love to hear how you make this Irish soda bread your own — leave a comment or share your favorite variations!

Here’s to many cozy mornings and comforting bites ahead.

FAQs

• Can I make this bread without raisins? Absolutely! You can omit the raisins or replace them with other dried fruits or nuts to suit your taste.
• What can I use if I don’t have buttermilk? Mix 1 ¾ cups milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using.
• How do I know when the soda bread is fully baked? The crust should be golden brown and firm. Tapping the bottom of the loaf should produce a hollow sound.
• Can I freeze Irish soda bread? Yes, slice it first and freeze in an airtight bag for up to 3 months. Toast or warm slices as needed.
• Why is there a cross scored on the top? Traditionally, the cross helps the bread expand during baking and is said to ward off evil spirits — plus it creates that classic look!

Cozy Classic Irish Soda Bread Recipe with Sweet Raisins Made Easy

Print Recipe

A quick and comforting Irish soda bread with sweet raisins, perfect for cozy occasions and made with simple pantry staples. This bread offers a tender crumb with a subtle tang from buttermilk and bursts of juicy raisins.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Bread
• Cuisine: Irish

Ingredients

Scale 1x2x3x

• 4 cups (480g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1 ¾ cups (420ml) buttermilk (or 1 ¾ cups milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
• 2 tablespoons unsalted butter, melted
• 1 cup (150g) sweet raisins

Instructions

1. Preheat your oven to 425°F (220°C). Position a rack in the center for even heat circulation.
2. In a large mixing bowl, whisk together flour, baking soda, salt, and sugar until evenly distributed.
3. Stir in the raisins, coating them lightly with flour to prevent sinking during baking.
4. In a separate measuring cup, mix buttermilk with melted butter.
5. Pour the buttermilk mixture into the dry ingredients. Gently fold with a wooden spoon or spatula until a sticky dough forms. Avoid overmixing.
6. Turn the dough onto a lightly floured surface and knead gently a few times to form a round loaf about 7 inches (18 cm) in diameter.
7. Place the shaped dough onto a prepared baking sheet or cast-iron skillet.
8. Score a deep cross (about ½ inch / 1.25 cm deep) on top of the dough with a sharp knife.
9. Bake for 35-40 minutes until golden brown and crust is firm. Tap the bottom of the loaf; it should sound hollow when done.
10. Remove from oven and cool on a wire rack for at least 15 minutes before slicing.

Notes

Do not overwork the dough to keep it tender. Use fresh baking soda for best rise. Score the dough deeply to help it expand evenly. Cool the bread before slicing to prevent crumbling. If crust browns too quickly, tent with foil halfway through baking. Soak raisins briefly if dry. For a crispier crust, bake on a preheated baking stone or add a pan of water to the oven for steam.

Nutrition

• Serving Size: 1/8 of loaf
• Calories: 200
• Fat: 3
• Carbohydrates: 40
• Fiber: 2
• Protein: 5

Keywords: Irish soda bread, soda bread with raisins, quick bread, traditional Irish bread, easy bread recipe, no yeast bread, cozy bread, sweet raisin bread