Americanized Irish Soda Bread
This yummy quick bread is Irish-like, slightly altered to be Americanized! Traditional soda bread is very dry. This version is moist, and simply delicious!
- 4 cups all-purpose flour
- 1 cup white granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 eggs
- 16 ounces sour cream, two cups
- 1 cup dried currants, or raisins (see NOTE 1)
- 1 tablespoon caraway seeds, optional (see NOTE 2)
Preheat oven to 325 F. Grease two 8-by-4-inch loaf pans.
In a large mixing bowl, mix the flour, sugar, baking soda, baking powder, and salt.
Add the eggs, sour cream, caraway seeds, and currants, and mix until just combined. The batter will be VERY thick. See NOTE 3.
Distribute batter evenly between the two pans.
Bake loaves at 325 F for 1 hour. Do not overbake!
Best when served hot right out of the oven, with butter.
- Currants are traditional and the best option here, if you can find them. Raisins are a great alternative to currants, either dark or golden. Or leave them out altogether.
- Caraway seeds are traditional and some of us love them in this bread! Some do not. Use your own best judgment. One option is to use them to line the bottom of the pan before pouring in the batter! You'll get a similar result to adding them to the batter itself, but those who don't like them can easily avoid them by simply removing the bottom crust.
- The batter will be VERY thick. If this bothers you, add a tiny bit of milk until you are happy.
Calories: 244kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 166mg | Potassium: 209mg | Fiber: 2g | Sugar: 19g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg