Happy St. Patrick’s Day to you! If corned beef and cabbage isn’t exactly your go-to dish for our favorite green-themed holiday, you’ll definitely want to try this Irish Soda Bread recipe to give your family a bit ‘o luck of the Irish today. This quick bread is made using baking soda for the rising agent instead of yeast and comes together quickly. Traditionally, a cross was cut into the top of the bread to ward off the devil and protect the home. For our purposes though, we’re using a 9″ round cake pan instead, which will help with the cooking process and produce a nice, even bread. I’ve skipped the usual caraway seeds in the recipe, as most kids turn up their noses at the flavor. If you’d like to add them, just include 2 teaspoons with the flour before mixing.
Irish Soda Bread
Makes 16 servings
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon McCormick cinnamon, ground
- 1/2 teaspoon salt
- 1/2 cup raisins or currants
- 1 1/4 cups buttermilk*
- 2 eggs
- 1/2 teaspoon McCormick pure vanilla extract
Preheat oven to 350F. Lightly grease 9-inch round cake pan.
Mix flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Stir in raisins. Mix buttermilk, eggs and vanilla in separate medium bowl; stir into dry ingredients. Spread in prepared pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.
*Hint: To make your own buttermilk substitute at home, add 1 tablespoon of white vinegar or lemon juice to the 1-1/4 cups of milk and stir. This should give you an acceptable substitution without a trip to the store.
Adapted from McCormick