Skillet Irish Soda Bread

Whether you prefer it the traditional way (made with just flour, salt, baking powder and buttermilk) or with a little something extra, try your luck at baking this simple Irish soda bread for Saint Patrick’s Day!

Makes: One 10-inch loaf


  • Kerrygold Butter for greasing pan, plus 1/4 cup unsalted, melted butter
  • 3 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 3/4 cups Trickling Springs Buttermilk
  • 2 local eggs, well beaten
  • Optional: 1 1/2 cups raisins or currants or 1 tablespoon caraway seeds


  1. Preheat oven to 350°F.
  2. Grease a 10-inch oven-proof skillet and line with parchment paper. (A greased and lined baking pan can be used in place of a skillet).
  3. In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda until blended.
  4. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not overmix – dough should be sticky.
  5. Stir in the raisins or currants and caraway seeds.
  6. Pour batter into skillet. Brush top with remaining melted butter and use a sharp knife coated in flour to scour a large, deep X in dough.
  7. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving.
  8. Want to add a little more sweetness? Sprinkle powdered sugar over top of the loaf!
(Recipe adapted from NY Times March 2007 issue:
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