Irish Soda Bread

Irish Soda Bread
Irish Soda Bread

Happy St. Patrick’s Day! I have been making Irish soda bread for many years. I love the smell of this quick bread in my oven. There are not too many bread recipes that produce such quick and delicious results. This recipe is a result of many years of trying different recipes. I believe it has the right amount of moisture, sweetness, and tang from the buttermilk. I also love the mixture of the currents and golden raisins. I have always added the butter cold to the flour mixture and approached this as a scone. By testing my recipe with melted butter I feel the end result may be just as good and a little easier. To add flavor I use pure vanilla extract it has always been my favorite. You could also add the zest of citrus fruit which gives a unique flavor. I love the sweetness of the golden raisins, the currents are more traditional and I love them as well. You could also just use raisins, and some years I add the caraway seed which really gives a depth of flavor. Irish soda bread is basic dough. Your imagination with adding the flavor you love makes it special. I only bake Irish soda bread right on or before St. Patrick’s Day. It is always something special to look forward to and I only serve it with Kerrygold Irish butter. It’s the best!


DSCF5163Make a well in the middle of the dry ingredients. Add the wet.

DSCF5166Stir with a wooden spoon just to combine. Turn out onto lightly floured surface and shape into a ball.

DSCF5168Place in you baking pan and cut an X in the top.

DSCF5171Bake 375 degrees 45-55 minutes.

DSCF5184Out of the oven.

DSCF5189Cool just a little serve warm with butter.

Irish Soda Bread

4 cups all-purpose flour

¼ cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 ½ teaspoon kosher salt

6 tablespoons unsalted butter, melted

1 extra large egg, lightly beaten

1 2/3 cup buttermilk

¾ teaspoon of pure vanilla extract

½ cup dried currents

½ cup golden raisins

1 tablespoon caraway seeds (optional)

Sift the dry ingredients in a large bowl. You could also use a wire whisk to combine the dry ingredients. Make a whole in the center of the flour mixture and add the wet ingredients. Stir to combine with a wooden spoon. Add the currents and golden raisins. Turn out onto a lightly floured board knead just a few times to form a ball. Don’t over mix!! Lightly butter a cast iron skillet or line a baking sheet with parchment. Lightly press the ball of dough. Using a knife make an X in the top of the dough. Bake 375 for 45-55 minutes. Bread should be 205 degrees on an instant read thermometer. Cool on a wire rack serve with softened Kerrygold butter.

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Maple Glazed Pumpkin Muffins

Maple Glazed Pumpkin Muffin.
Maple Glazed Pumpkin Muffin. A comforting Autumn treat.
Whisk dry ingredients.
Whisk dry ingredients.
Lightly beat eggs, add wet ingredients.
Lightly beat eggs, add wet ingredients.
Add melted butter to dry ingredients. Then add the other wet ingredients. Stir just to combine.
Add melted butter to dry ingredients. Then add the other wet ingredients. Stir just to combine.
Fold in the nuts and raisins.
Fold in the nuts and raisins.
Spoon batter into prepared muffins cups.
Spoon batter into prepared muffins cups.
Drizzle muffins with Maple glaze.
Drizzle muffins with maple glaze.


Maple Glazed Pumpkin Muffins

2 Cups all-purpose flour

¾ up to 1 Cup granulated sugar, if you want a sweeter muffin use 1 cup of sugar

½ Teaspoon fine sea salt

1 ½ Teaspoons baking powder

¼ Teaspoon baking soda

1 Teaspoon ground cinnamon

¼ Teaspoon ground nutmeg

¼ Teaspoon ground cloves

1 Cup solid packed pumpkin puree, Libby’s, or organic

¼ Cup buttermilk or evaporated milk

¼ Cup sour cream or plain yogurt

4 oz. Butter (1 stick), melted

2 Large eggs

¼ Cup raisins

¼ Cup chopped walnuts

Preheat oven to 400 degrees

Sift the dry ingredients in a medium size bowl; you can use a whisk to sift if you like. Melt the butter and set aside. In a separate bowl lightly beat the eggs. Add the pumpkin puree, sour cream, and buttermilk or evaporated milk. Add the melted butter and wet ingredients. Stir with a wooden spoon just to combine the ingredients. Fold in the nuts and raisins. Spoon 2/3 of batter into prepared muffin cups. Bake 20 minutes or till cake tester comes out clean.

Bakers note: I used organic pumpkin for my muffins. If you use Libby’s the muffins will be a darker color.


4 Tablespoons confectioners’ sugar

2 Tablespoons, plus 1 teaspoon pure maple syrup

Stir the confectioners’ sugar and maple syrup together, add more of either ingredient to get a not to thick not to thin mixture. Drizzle over cooled muffins.

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