Irish Soda Bread Raisins Orange (Printable Version)

Rustic quick bread with raisins and vibrant orange zest for a flavorful start.

# What You'll Need:

→ Dry Ingredients

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon salt

→ Wet Ingredients

05 - 1 3/4 cups buttermilk
06 - 1 large egg
07 - 4 tablespoons unsalted butter, melted and cooled

→ Add-ins

08 - 1 cup raisins
09 - Zest of 1 large orange (about 1 tablespoon)

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together the flour, sugar, baking soda, and salt until well blended.
03 - In a separate bowl, whisk the buttermilk, egg, and melted butter until fully combined.
04 - Pour the wet ingredients into the dry mixture. Add the raisins and orange zest. Stir with a wooden spoon until a shaggy dough forms.
05 - Turn the dough onto a lightly floured surface. Knead gently just until it comes together, being careful not to overwork. Shape into a round loaf about 7 inches across and place on the prepared baking sheet.
06 - Using a sharp knife, cut a deep X across the top of the loaf about 1/2 inch deep. Bake for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean.
07 - Transfer the loaf to a wire rack and let cool for at least 30 minutes before slicing.

# Expert Tips:

01 -
  • It comes together in under 15 minutes with no yeast or proofing time required
  • The combination of sweet raisins and bright orange zest makes every slice feel like a treat
02 -
  • Overworking the dough develops gluten and makes the bread tough, so handle it minimally and gently
  • The deep X cut across the top isn't decorative, it helps the bread bake evenly and prevents the center from being underdone
03 -
  • Room temperature ingredients mix more easily, so take the buttermilk and egg out about 30 minutes before starting
  • Weighing your flour is more accurate than cup measures, which can vary dramatically and affect the dough's hydration

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