Flour, butter, raisins, caraway seeds, buttermilk, egg—all the basics for a tender, rustic soda bread loaf.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s a confession: I didn’t grow up baking soda bread. But last winter, I was craving something simple, warm, and not a cookie (for once). I grabbed some leftover raisin scraps and caraway seeds—okay, maybe more than leftovers—and tried this recipe. The moment I sliced it warm, butter melting in crevices… I felt this quiet pride. Sound familiar? That “actually, I did that” joy is why soda bread stole my heart.
Why You’ll Love This Soda Bread with Raisins and Caraway Seeds Recipe?
Soda bread can be dry or bland, sure. But this version? It’s got personality. The raisins bring sweetness, the caraway adds a subtle earthy note—it’s unexpected in the best way. No yeast, no proofing, no drama—just a quick bake that gives you delicious results. Plus, brushing melted butter on top? Best. Decision. Ever. Crisp crust, soft inside, and oh—so satisfying to slice into.
Ingredient Notes:
Let’s break it down, because each ingredient plays its part in this soda bread masterpiece:
-
All-purpose + cake flour: Gives a nice crumb—not too dense, never gummy.
-
Baking soda + cream of tartar: The classic soda bread lift—simple, effective.
-
Caraway seeds: Just a hint adds unexpected depth.
-
Raisins: Sweet little hits without drowning the bread in sugar.
-
Butter: Fat for richness—and that buttered crust? Irresistible.
-
Egg + buttermilk: Binds the dough, keeps it moist, and adds tang.
Once you understand why they’re here, you can tweak ‘em if needed—just keep the balance.
How To Make Soda Bread with Raisins and Caraway Seeds?
Step 1: Preheat
Heat oven to 400°F. Line a baking sheet so you’re ready when the dough hits the pan.
Step 2: Mix Dry Ingredients
Combine flours, sugar, baking soda, cream of tartar, salt, and caraway seeds in your mixer. Add butter and mix until it looks like coarse crumbs. Don’t overthink it—bite-sized bits are perfect.
Step 3: Stir in Raisins
Let them mingle with the flour mix—they’ll stay evenly spread in the dough.
Step 4: Wet Mix
In a measuring cup, whisk egg and buttermilk. Poke a big well in your dry mix, pour in the liquids, and gently stir until it comes together.
Step 5: Very Light Knead
Dump onto a floured surface. Knead 12–14 turns—just enough to bring it into a round. No need for perfection—rustic is charming.
Step 6: Shape & Score
Form a 6-inch round, slash a deep X on top, and place it on parchment. That X is iconic—don’t skip it.
Step 7: Bake
Bake 40–45 minutes until golden and internal temp is around 170°F. Brush with melted butter right when it comes out. Cool 30–45 mins before slicing.
And yup, it’s as satisfying as it looks.
Storage Options:
Want to make it last?
-
Room temp: Wrapped, it’s great for 2–3 days.
Want To Save This Recipe?
-
Freezer: Slice it, freeze, then toast when you need a cozy snack.
Variations and Substitutions:
-
No raisins? Go for cranberries, apricots, or skip dried fruit altogether.
-
Skipped caraway? Fennel seeds or rosemary bring a twist.
-
Savory version? Leave out sugar and raisins, add cheese or herbs.
-
Gluten-free? A 1:1 gluten-free flour blend works—no need to change anything else.
-
Spice it up? Add orange zest or cinnamon for extra warmth.
What to Serve with Soda Bread with Raisins and Caraway Seeds?
This loaf’s easy to love—and goes well with so many things:
-
Just butter—no elaboration needed.
-
Jam or honey—especially fruity or tangy kinds.
-
Strong cheese—cheddar, brie, or even goat cheese—heaven.
-
Soup or stew—perfect for dipping. Think tomato soup or vegetable stew.
-
Tea or coffee—because everything’s better with a warm drink.
Frequently Asked Questions:
Can I make this ahead?
Sure. Bake it one day ahead and reheat slices for that fresh-baked feeling.
Why use cake flour?
It lightens the crumb—makes the bread tender without being rubbery.
Don’t have a mixer?
No problem. Use a big bowl and wooden spoon or your hands. It’ll still work.
I hope this Soda Bread with Raisins and Caraway Seeds becomes one of your go-to cozy bakes. It’s quick, comforting, and just a little adventurous. Try it on a rainy afternoon or lazy weekend morning.
Let me know—did it warm your kitchen like it did mine? Did you tweak it with chocolate chips or rosemary? I can’t wait to hear about your bread adventures!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Soda Bread with Raisins and Caraway Seeds
Ingredients
- 3 cups all-purpose flour plus more for dusting the work surface
- 1 cup cake flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons salt
- 1 tablespoon caraway seeds
- 1 cup raisins
- 4 tablespoons unsalted butter softened
- 1 tablespoon unsalted butter melted (for brushing the crust)
- 1 large egg lightly beaten
- 1 1/4 cups buttermilk
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Position the rack in the upper-middle section. Line a baking sheet with parchment paper and set aside.
Combine Dry Ingredients:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, cake flour, granulated sugar, baking soda, cream of tartar, salt, and caraway seeds. Stir to evenly blend.
Incorporate the Butter:
- Add the softened butter to the dry mixture. Using a fork, toss the butter into the flour to coat. Then, mix on medium-low speed until the texture resembles coarse cornmeal with pea-sized bits of butter.
Add Raisins:
- Add the raisins and mix briefly until evenly distributed.
Prepare Wet Mixture:
- In a separate measuring cup or small bowl, lightly whisk the egg and buttermilk together.
Combine Wet and Dry Mixtures:
- Add the buttermilk-egg mixture to the flour mixture. Gently stir by hand using a fork until the dough just begins to come together.
Knead the Dough:
- Transfer the dough to a floured surface and knead lightly, about 12 to 14 turns, until the dough becomes cohesive but remains somewhat rough. Avoid over-kneading to prevent a tough texture.
Shape and Score the Loaf:
- Form the dough into a round approximately 6 inches in diameter and 2 inches high. Place it on the prepared baking sheet. Using a sharp knife dipped in flour, score a deep "X" into the center, about 3/4-inch deep.
Bake:
- Bake in the preheated oven for 40 to 45 minutes, or until the loaf is golden brown and the internal temperature reaches 170°F (77°C).
Finish and Cool:
- Remove the bread from the oven and immediately brush the top with melted butter. Transfer the loaf to a wire rack and allow it to cool to room temperature for 30 to 45 minutes before slicing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
