The other day I made my first ever Irish Soda Bread and was blown away at how easy it was and how crazy delicious it turned out. This is not a fussy bread at all. It reminded me a lot of this fancy Williams Sonoma Dresden Stollen with Cranberries. It is not quite as light but the flavors are very similar. My family loved it, especially the kiddos.
I decided to use dried cranberries instead of the traditional raisins, which I am not a fan of. Next time around I’d like to add some orange or lemon zest, and perhaps a bit of Princess Cake and Cookie Flavoring, which has flavors of vanilla, almond and lemon. Enjoy!
Non Traditional Irish Soda Bread with Craisins
Makes one 9″ round
- 3 1/2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 pint sour cream
- 2 eggs
- 2 tablespoons caraway seeds (optional, I didn’t use)
- 3/4 cup dried cranberries (“Craisins“)
- 1/2 cup dried blueberry juice infused cranberries (“Blueberry Craisins“)
1. Combine dry ingredients together in a large bowl.
2. In a small bowl beat eggs and stir in sour cream. Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon. Batter will be very thick.
3. Add the craisins and caraway seeds (if using) and stir well with wooden spoon or knead in with your hands.
4. Dump the batter into a greased 9 inch springform pan.
5. Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands. With a knife make a shallow crisscross on the top.
6. Bake for 50 minutes in a preheated 350ºF oven.