Irish Soda Bread
A beloved family recipe handed down from Agnes Walters, this classic Irish soda bread is made even richer with sour cream, which gives the loaf extra moisture and tenderness. Its not-too-sweet flavor and rich texture make it a staple that stays fresh for days after baking.
Ingredients
- 4 cups all-purpose flour
- 1 cup white sugar
- 1 pint sour cream
- 3 large eggs
- 1 cup raisins
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Here’s the recipe that I am sharing with you: Preheat oven at 325F (165C). Grease two 8×4-inch loaf pans well so they release from the pans easily after baking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt to evenly combine all dry ingredients.
- Mix the sour cream, eggs and raisins into the dry mixture. Stir lightly, just enough to mix the ingredients. Take care not to mix too much to keep the crumb tender.
- Divide the batter evenly between the two prepared loaf pans. Smooth the surface of each loaf for even baking.
- Place the pans in the preheated oven. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool, slightly, in the pans, then transfer to a wire rack to cool completely. Serve warm or at room temperature.