Appalachia Appalachian Food

Ann Applegarth’s Irish Soda Bread


Irish soda bread from Appalachia

Back in 2015 Blind Pig Reader Ann Applegarth left the following comment on a post I wrote about Irish Soda Bread:


Try this BEST EVER recipe from the cookbook THE COMMONSENSE KITCHEN.  It is delicious warm, and
the next day makes the best toast!

Joan’s Irish Soda Bread

3 cups all-purpose flour
2/3 cup sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 cups buttermilk
2 eggs
2 Tbsp. caraway seeds (traditional, but I don’t use)
2 Tbsp. canola or other vegetable oil
1-1/2 cup raisins

Whisk (or sift) dry ingredients together in big bowl.
Whisk buttermilk, eggs, oil, and seeds in small bowl. Add wet ingredients to dry; sprinkle raisins on top.  Mix ONLY until uniform — do not over mix. Put in 2 greased and floured loaf pans. Bake at 350 for 30-35 min. or till toothpick comes out clean. Let rest 10 min. before turning out onto a rack to cool.



best Irish soda bread for St Patricks day

Over the weekend I gave the recipe Ann shared a try and it was a hit with all the Blind Pig family!

There are many variations of Irish Soda Bread and the more traditional ones typically don’t have the addition of raisins or caraway seeds and are baked in more of a free form circle shape instead of in a loaf pan. There is a legend that a cross was cut in the top of the bread before baking to ward off evil spirits. If you’re interested in learning more about traditional Irish Soda Bread visit this page.


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  • Reply
    March 14, 2017 at 4:17 pm

    Sounds just wonderful, especially on windy chilly days like we’re having right now.
    Prayers you and yours are safe in this weather.
    God bless.

  • Reply
    March 14, 2017 at 10:43 am

    Forgot to say, I bake mine in a round, on the lid of a cast iron skillet.

  • Reply
    March 14, 2017 at 10:31 am

    I was just thinking yesterday that I should make soda bread early today in case the storm takes the power out later. My recipe is just flour, soda, salt, and soured milk, and from getting out the mixing bowl to putting the hot bread on a towel to cool is only an hour. I don’t think I’ve ever waited til it’s very cooled before cutting the first big slice and slapping on the butter!

  • Reply
    March 13, 2017 at 11:18 am

    Thanks to Ann for sharing this receipe, looks delicious. I don’t know what those little seeds are, so I probably wouldn’t use them. But everything else looks good.
    This morning as I left the house, I noticed just a little bit of Snow left on the North side. With this warmer weather, I imagine it’ll be gone today. I feel for our friends up North and East cause they’re really gonna get dumped on. They’re tough folks! …Ken

  • Reply
    Ed Ammons
    March 13, 2017 at 10:30 am

    Well I’ll be! Arsh sodie bread.

  • Reply
    Ann Applegarth
    March 13, 2017 at 9:19 am

    Oh, Tipper, it makes me happy to picture your family enjoying Joan’s irish soda bread! I bet one reason it tasted good is those gorgeous eggs! I haven’t had eggs with such orange yolks in quite a while. Maybe it’s because the hens live in Appalachia!

  • Reply
    Miss Cindy
    March 13, 2017 at 8:43 am

    I used to work with a guy who talked about making Irish Soda bread. In fact he talked about it so much I asked for the recipe. He gave it to me and I made it but didn’t like it. Your bread looks soft and sweet. The one I made was dry and hard and not sweet. In fact your bread looks very good.

  • Reply
    Melissa P (misplaced Southerner)
    March 13, 2017 at 8:16 am

    Oh, thank you! This sounds easy enough to make even on a work night. I think I’ll opt for dried cherries or dried blueberries because they’re local and if the dogs happen to steal some off the plate, they won’t be deadly. Grapes and raisins are really bad for pups!

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