Looking for a fun twist on traditional Irish Soda Bread? Try my Cranberry Raisin Irish Soda Bread recipe – you’ll love the sweet and tart combination of the cranberries and raisins!
My husband and my kids love traditional Irish soda bread, but honestly, I’m not that big of a fan. I prefer the brown bread.
In the past, my mother-in-law has always brought the bread for our St. Patrick’s Day celebration, but now that we’re living away from home, I had to figure out how to make it on my own.
SERIOUSLY. My oldest daughter probably would have cried had there not been Irish Soda Bread for her picking pleasure!
So, I went in search of a recipe. Rather than head to the Internet, as I usually would, I reached for my Irish Cooking cookbook, knowing there was a recipe in there and I was right…but it called for golden raisins and regular raisins.
The problem was that I only had regular raisins, so I decided to substitute the golden raisins with dried cranberries instead and the family loved it!
I have to admit, I even had a piece and it was pretty good.
The crust got a little darker on this loaf than I would have liked, but I reduced the time a bit in the recipe below, so yours should come out a bit lighter. No worries, though…even if it’s dark, it’ll still go like hot cakes! Just add a little extra butter…or even some honey butter!
So, the next time you’re looking for a sweet bread to nibble on, give this yummy Cranberry Raisin Irish Soda Bread recipe a try!
P.S. Your family will love it, too, so be sure to share!
Here’s the recipe…
Cranberry Raisin Irish Soda Bread Recipe
- 4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 1/3 cup shortening
- 1/2 cup raisins
- 1/2 cup dried cranberries or golden raisins
- 1 egg
- 1 3/4 buttermilk
Preheat oven to 350 degrees Fahrenheit.
Combine flour, baking powder, baking soda and salt in a large mixing bowl.
Cream sugar and shortening in a mixing bowl until smooth and creamy.
Add dry ingredients to the cream mixture.
Stir in raisins and cranberries.
Beat egg into mixture, then pour in the buttermilk and stir until just combined.
Transfer dough to a lightly floured work surface and knead for 2 to 3 minutes.
Form dough into a large circle, about 7 inches in diameter. Score the top of the dough with a sharp knife, making a large X about 1/4 inch deep.
Place the dough onto a large baking sheet.
Bake for 50 to 55 minutes or until golden brown.
Cool on a wire rack.
Serve warm with softened butter.
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