Skillet Irish Soda Bread with Raisins

This tasty buttery American version of Irish Soda bread is absolutely perfect! It’s crusty on the outside with a dense lightly sweetened interior with raisins in every other bite! It’s yummy to have a slice for breakfast, snack or anytime. You don’t even have to be a bread-making connoisseur to make it as it doesn’t require yeast! You can make this bread in about an hour!

The leavening comes from, you guessed it, baking soda! It’s a great beginner bread for this very reason. If you have raisins in your pantry, you may already have the remaining ingredients to make this bread. So, don’t get shy about it because I’ll walk you through the steps and provide tips to make it as easy as possible.

My family is full of bread eaters. We love it. It’s a struggle to do a low-carb diet because how can you turn down homemade bread?

Where I”m from, Irish Soda Bread magically appears yearly mid to late February. I was hooked the first time I tried it because of the crusty exterior and delicious dense interior. I knew someday I’d be making my own at home. It’s so easy to make! Did I mention I love bread?

One time I was buying Irish Soda Bread at the grocery store and I saw someone taking the last loaf. I asked her “Is that the last one?” She replied “Yes” with a smile of relief. I jokingly told her “Watch your cart.”

Disclosure: This post contains affiliate links which means, if you make a purchase, I’ll receive a very small commission which helps with blog expenses so you can continue to receive FREE recipes but, the price you pay is the same.

Skillet Irish Soda Bread with Raisins

I like making this quick bread recipe in my small cast iron skillet It fits perfectly in there and bakes nicely. I use my little skillet to make my favorite eggs so, it gets used a lot.

In celebration of St. Patty’s Day, I’ll also make the Ultimate Shepherd’s Pie with Beef & Pork or Corned Beef and Cabbage. This Irish Soda Bread accompanies both recipes nicely. I think my husband is part Irish but, it doesn’t matter. We like the food!

It’s great for breakfast, snack or any time of day. My husband eats it every day until it’s gone which takes about two to three days in our household. He claims I “hide food” from him. It’s more like… he doesn’t look for it. I’m really starting to believe that he married me for my cooking, as he clearly states.

Original Irish Soda bread wasn’t made with butter or raisins and was quite simple. But, this American version probably has a bit more flavor.

TIPS for Making Irish Soda Bread with Raisins:

• Measure out the ingredients before you start so you don’t get dough all over your stuff. You will need to touch the dough to form it into a ball.
• The dough should be shaggy, not smooth. Don’t over knead the dough or it’ll come out tough.
• The dough will be sticky like cookie dough. Dusting your fingers with flour will help you form it into a ball.
• If you don’t have buttermilk, make sour milk recipe below with milk and lemon juice or white vinegar.
• If you fear the top of the bread will get burned or too brown, after it’s formed a crust, put a sheet of aluminum foil over top.

How to Make Skillet Irish Soda Bread with Raisins

Ingredients:

1 tsp salt

1 tsp baking soda

4 1/2 cups all-purpose flour plus more for dusting

1 tbsp sugar

1 egg, beaten

6 tbsp butter, softened and cubed

1 1/4 cup raisins

1 3/4 cups sour milk or buttermilk

How to Make Sour Milk:

I don’t usually buy buttermilk so I make this buttermilk substitute when a recipe calls for buttermilk. It hasn’t failed me yet.

1. First, in a two cup measuring cup, add 1 3/4 tbsp lemon juice or white vinegar.
2. Next, fill the measuring cup up to the 1 3/4 cup line with whole milk.
3. Then, let it stand for 5 minutes to become sour.

Instructions:

1. First, set your oven rack to the middle position and not too close to the heating element because the top of your bread could burn. You may put a piece of aluminum foil over top the bread after it’s formed a crust. Preheat oven to 425F.
2. Then, measure out all of your ingredients. You’ll get your hands wrangled up in dough so, this is a great way to keep all of your stuff clean…like your raisin container, flour bag, egg carton, etc.
3. Next, in a large mixing bowl, stir together flour, baking soda, sugar and salt.
4. Then, press the softened butter cubes into the flour mixture in between your fingers until it is well incorporated and crumbly like.
5. Next, add in the beaten egg, sour milk and raisins.
6. Then, mix with your hands and knead the dough just until you can form a ball. Don’t over knead dough. It should be shaggy, not smooth. Over kneading dough will cause it to be tough and not taste as good. Add a little bit more flour if it’s too wet. It’s easier to make a ball when you dust your fingers with flour.
7. Next, put the dough ball into an oil-sprayed small cast iron skillet 8″ in diameter or on a baking sheet.
8. Next, sprinkle some flour on top of it and rub it around gently.
9. Then, using a serrated knife, cut the dough ball in the middle from one side to the other lengthwise and top to bottom.
10. Bake in 425F oven for 45 min or more. Check the center with a toothpick at 45 minutes to see if it comes out clean. You may want to cover the top of the bread with foil so it doesn’t burn or brown too much.

This recipe was adapted from Simply Recipes. I added more butter and raisins in my recipe.

Storage:

After bread completely cools, put it into a plastic bag, tin or plastic container that you can seal tightly for up to three days. Freeze up to 3 months.

This delicious Skillet Irish Soda Bread with Raisins is a yummy way to celebrate St. Patrick’s Day. It’s great for breakfast, snack or anytime and is ready in about one hour! You make it with simple ingredients and no yeast. Therefore, it’s perfect for beginner bread bakers.  So what are you waiting for?

I took this recipe to Meal Plan Monday and Weekend Potluck.

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5 from 1 vote

Skillet Irish Soda Bread with Raisins

Homemade Skillet Irish Soda Bread with Raisins is the delicious American version of a traditional Irish Soda Bread. It's a crusty bread with a touch of sweetness.

Course Breakfast

Cuisine American

Keyword Irish Soda Bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories

Ingredients

• 1 tsp salt
• 1 tsp baking soda
• 4 1/4 cups all purpose flour or more may need up to a 1/4 cup more
• 1 tbsp sugar
• 1 egg beaten
• 6 tbsp butter, softened and cubed see photo below
• 1 1/4 cup raisins
• 1 3/4 cup sour milk or buttermilk see recipe for sour milk

Instructions

• First, set your oven rack to the middle position and not too close to the heating element because the top of your bread could burn. You may put a piece of aluminum foil over top the bread after it's formed a crust. Preheat oven to 425F. 
• Then, measure out all of your ingredients. You'll be getting your hands wrangled up in dough so, this is a great way to keep all of your stuff clean...like your raisin container, flour bag, egg carton, etc.
  
• Next, in a large mixing bowl, stir together flour, baking soda, sugar and salt.
• Then, press the softened butter cubes into the flour mixture in between your fingers until it is well incorporated and crumbly like.
  
• Next, add in the beaten egg, sour milk and raisins.
• Then, mix with your hands and knead the dough just until you can form a ball. Don't over knead dough. It should be shaggy, not smooth. If it's too wet, add a little bit more flour. Over kneading dough will cause it to be tough and not taste as good. It's easier to make a ball when you dust your fingers with flour.
  
• Next, put the dough ball into an oil-sprayed small cast iron skillet (8" in diameter) or on a baking sheet. Sprinkle some flour on top of it and rub it around gently.
  
• Then, using a serrated knife, cut the dough ball in the middle from one side to the other lengthwise and top to bottom.
• Last, bake in 425F oven for 45 min or more. Check the center with a toothpick at 45 min to see if it comes out clean. You may want to cover the top of the bread with foil when it starts browning so it doesn't burn.

Notes

Storage:

After bread cools, store in a plastic bag or air tight container for up to 3 days. You may freeze it in a freezer bag up to 3 months.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg