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Roma Downey's Irish Soda Bread

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  • 3 1/2 cups all-purpose flour 875 mL
  • 3 tablespoons granulated sugar 50 mL
  • 3/4 cup raisins (optional) 175 mL
  • 1 tablespoon caraway seeds (optional) 15 mL
  • 1 tablespoon baking powder 15 mL
  • 1 teaspoon baking soda 5 mL
  • 1/2 teaspoon salt 2 mL
  • 1 1/2 cups buttermilk 375 mL
  • 3 tablespoons melted butter 50 mL
  • 1 egg


  1. In large bowl, stir together flour, sugar, raisins and caraway seeds (if using), baking powder, baking soda and salt.
  2. In separate bowl, whisk together buttermilk, butter and egg; pour over dry ingredients and stir just until moistened. Turn out dough onto lightly floured surface; knead lightly just until dough holds together. Place on greased baking sheet; flatten into 9-inch (23 cm) round. With sharp knife, score top into eights.
  3. Bake in 375 degrees F (190 degree C) oven for 45 to 50 minutes or until cake tester or wooden pick inserted in centre comes out clean.
  4. Let pan cool on rack for 5 minutes before serving.

Makes 8 servings.

If you make it without the raisins, serve with Roma Downey's Irish Lamb Stew.

Per serving (without caraway seeds or raisins): 298 calories, 8 g protein, 6 g fat, 52 g carbohydrate