Almond & Raisin Soda Bread


I found out about soda bread through my roommate Sarah who’s an avid baker. Traditionally an Irish bread, she usually only makes it around St. Patricks day and thinks I’m strange for making it any time besides in March. However, I basically see soda bread as a gigantic biscuit, and in my eyes, biscuits are a year-round weekend treat. This easy-to-make bread (or biscuit) is wonderful sliced and toasted with some butter smeared on it.


– 2 cups of all purpose flour (you can also do 1 cup all purpose, 1 cup white whole wheat)

– 1 tsp baking soda

– 1/2 tsp baking powder

– 1 tsp salt

– 1 tsp cinnamon

– 1/2 egg, whisked

– 1 cup buttermilk *if you don’t have buttermilk, see notes below for an easy how-to*

– 1/4 cup raisins (I used both golden and California)

– 1/4 cup slivered almonds

To make:

1. Preheat oven to 350 degrees, and grease a baking sheet or cover it with parchment paper

2. Set raisins aside in a bowl of warm water to plump while prepping the dough

3. Sift together flour, baking soda, baking powder, salt, and cinnamon

4. Combine buttermilk and egg in a separate bowl with whisk

5. Make a well with the dry ingredients, and slowly add in buttermilk mixture.

6. Once dough is mostly mixed, add the almonds and drained raisins. Because this dough is extremely sticky, I find this last step easiest to mix with my hand. Only use one hand, so the other is free to grab the baking sheet.

7. Place the dough in the center of the baking sheet. It’s going to look a little funny because it’s a giant lump, but that’s normal.

8. Bake for 30-35 minutes until completely golden. Stick the center with a knife all the way through, it should come out clean.

Slice, smear, and enjoy.

* To make buttermilk – simply add 1 tbsp of white vinegar or lemon juice to 1 cup of regular milk. Allow to sit for at least 5 minutes before using to bake.

3 thoughts on “Almond & Raisin Soda Bread

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