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Skillet Irish Soda Bread
This Skillet Irish Soda Bread 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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar granulated
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp caraway seeds
- 1 1/4 cup raisins
- 1 3/4 cup buttermilk
- 2 eggs
- 2 tbsp butter unsalted, melted
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.
Flour: If your dough is too wet, add a bit more flour, a little bit at a time. The dough should just come together into a ball. Do not over knead.
Storage: 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.
Nutrition: Nutritional information is for 1 slice and assumes 12 slices per bread. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1slice | Calories: 261kcal | Carbohydrates: 50g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 352mg | Potassium: 329mg | Fiber: 2g | Sugar: 10g | Vitamin A: 155IU | Vitamin C: 0.9mg | Calcium: 101mg | Iron: 2.4mg