Irish Soda Bread


Irish Soda Bread

Irish Soda Bread

Makes 16 servings


I know that St. Pat’s has past and gone, but I discovered this most delicious and easy recipe that I honestly think can be used any time of the year.  It is delicious the next day toasted and topped with honey, jam or whipped cream cheese.  It uses half the usual amount of flour called for in most soda bread recipes and therefore is on the lighter side and I believe is the reason that it keeps better.  I hope that you’ll enjoy it as much as I have.


  1. 2 ½ C. All purpose flour
  2. 1/2 C. sugar
  3. 2 Tsp. caraway seed
  4. 1 ½ Tsp. baking powder
  5. 1/2 Tsp. baking soda
  6. 1 Tsp. ground cinnamon
  7. 1/2 Tsp. salt
  8. 1/2 Tsp. currants or raisins
  9. 1 ¼ C. buttermilk *
  10. 2 eggs
  11. 1/2 Tsp. vanilla


  1.  Preheat oven to 350
  2. Lightly grease a 9-inch round cake pan
  3. In a medium large bowl, mix all the dry ingredients.  I use a whisk to do this.  When well mixed add the raisins or currents.
  4. In a small bowl whisk the buttermilk, eggs and vanilla till well blended.
  5. Make a well in the middle of the dry ingredients; add the liquid ingredients and mix quickly till blended and no more flour is showing.
  6. Pour into the cake pan and bake for 45 to 50 minutes.  Mine was done in 45 minutes.
  7. Place pan on a rack and let sit 10 minutes before removing the bread.
  8. * If you don’t have buttermilk, do this: take 1 ¼ C. milk minus 1 ½  Tblsp. and briefly heat the milk in the microwave—about 1 minute.  Then add 1 ½ Tblsp. white vinegar and let it sit while you prep the rest of the ingredients.


For easy access and printing of this and past recipes, visit Margot’s blog  Call Margot for personal cooking help or hosting

@ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.



About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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