Irish Soda Bread Raisins Orange (Printable Format)

Rustic quick bread with raisins and bright orange zest, ideal for breakfast or tea moments.

# What You Need:

→ Dry Ingredients

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon salt

→ Wet Ingredients

05 - 1 3/4 cups buttermilk
06 - 1 large egg
07 - 4 tablespoons unsalted butter, melted and cooled

→ Add-ins

08 - 1 cup raisins
09 - Zest of 1 large orange (about 1 tablespoon)

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together the flour, sugar, baking soda, and salt until well blended.
03 - In a separate medium bowl, whisk the buttermilk, egg, and melted butter until fully combined.
04 - Pour the wet mixture into the dry ingredients. Add raisins and orange zest. Stir with a wooden spoon until a shaggy, sticky dough forms.
05 - Turn dough onto a lightly floured surface. Knead gently just until it holds together, avoiding overworking. Shape into a 7-inch round loaf and place on the prepared baking sheet.
06 - Cut a deep X across the top of the loaf with a sharp knife, about 1/2 inch deep. Bake for 35-40 minutes until golden brown and a skewer inserted in the center comes out clean.
07 - Transfer to a wire rack and cool for at least 30 minutes before slicing to allow the crumb to set properly.

# Expert Suggestions:

01 -
  • The buttermilk creates an incredibly tender crumb that stays moist for days
  • Orange zest transforms this humble bread into something special without any fancy techniques
  • You can have warm bread on the table in under an hour from start to finish
02 -
  • The dough should feel sticky and slightly shaggy, not smooth like cookie dough
  • Work quickly once you combine wet and dry ingredients—baking soda starts reacting immediately
  • Buttermilk alternatives like milk mixed with vinegar work in a pinch but the texture suffers
03 -
  • Cold ingredients are your friend—keep everything chilled until mixing
  • The X in the top should be cut confidently and deeply, about half an inch down
  • If the top browns too quickly, tent with foil for the last 10 minutes of baking

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