This Skillet Irish Soda Bread recipe is a rustic, mildly sweet quick bread with raisins and caraway seeds. It is so easy and super quick to put together, then baked in a skillet.
Irish Soda Bread
Since St. Patrick’s day is almost upon us, I thought it would be appropriate to share with you my favorite recipe for Irish Soda bread that’s baked in a skillet. Because I love all things made in a skillet, so why not bread. That’s just how I roll.
I love my Irish soda bread recipe, it’s almost like a raisin bread because it’s slightly sweetened, loaded with raisins and caraway seeds. I like to have this bread toasted and buttered for breakfast with a good cup of coffee in the morning. That’s just how I like my soda bread.
What Is Irish Soda Bread
This is a type of quick bread which uses baking soda and baking powder to give the loaf some airiness. No need to wait for this bread to rise! After a very quick knead, it’s ready to pop in the oven.
I mean nobody ever said you have to be Irish to enjoy some of this bread, at least I don’t think they did. But here’s the truth. I make this year round for 2 reasons. For one, it’s really quick to put together. Bread making seriously doesn’t get any easier! Secondly, I love it. I find it way easier than making a raisin bread and it’s such a great breakfast.
How to Make Irish Soda Bread
To make this Irish soda bread recipe I started by mixing the flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the raisins and caraway seeds and mix until they’re evenly dispersed. In a smaller bowl, whisk the buttermilk, eggs, and melted butter. Pour the wet ingredients into the large bowl of dry ingredients and give it a good mix with a wooden spoon.
Turn the shaggy dough out onto a lightly floured surface and give it a gentle knead until everything comes together. The secret here is to not over knead the dough. You just want to knead it until it comes all together enough to form a ball so you can place it in the skillet.
Of course you don’t have to bake it in a skillet, you could use a regular baking sheet as well. There’s nothing that smells better than the aroma of freshly baked bread, it will make you kinder to your neighbors, heck it will make your neighbors kinder to you! Just open a window and you’ll see.
What Are Caraway Seeds?
These little seeds are often used in rye bread, and have a hint of anise/ liquorice aroma. Aniseeds, fennel seeds, dill seeds, and nigella seeds are all great substitutes for caraway. If you aren’t a huge fan of that touch of liquorice flavor, you can leave this ingredient out. However, the caraway is such a subtle note and I think it really adds so much depth to this bread.
What Else Can I Put in My Irish Soda Bread?
While it’s traditional to use raisins and caraway seeds in Irish soda bread, you can add any other dried fruits, nuts or seeds. It really is up to you and what you like. Try adding dried cranberries, or cherries, perhaps some dried apricots. Sunflower seeds or pumpkin seeds would be great in this bread. The sky’s the limit!
How Do You Store Irish Soda Bread?
Irish soda bread can dry out quickly, so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about 3 to 4 days or freeze it for up to 3 months.
Did You Love This Bread? Try These!
- No Knead Dutch Oven Crusty Bread
- Cheddar Olive Thyme Bread
- Healthy Whole Wheat Banana Nut Bread
- No Knead Skillet Bread
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Skillet Irish Soda Bread
- Preheat the oven to 350 F degrees. Grease a skillet with cooking spray. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the caraway seeds and the raisins.
- In a smaller bowl whisk together the buttermilk, eggs and butter. Add the wet ingredients to the dry ingredients and combine with a wooden spoon. Dust your hands with a little bit of flour and knead the dough, either in the bowl if it's large enough, or over your floured work surface. Knead it gently just until you can form a rough ball. Do not over knead the dough.
- Place the dough in the skillet and score the top in an X shape and about an inch in depth, to help cook the center.
- Bake for 45 minutes to an hour.