Skillet Irish Soda Bread Served With Cheddar and Apples Recipe (2024)

My grandmother got off the boat from Cork, Ireland on March 17th, 1903 and this recipe is almost exactly the same as hers. Same ingredients, slightly smaller proportions- 1 egg, 2C flour, 1 1/8 C buttermilk, “handful” of raisins. I make her recipe every year and bring it to work- people come from all over the building to have some. This recipe is, sad to say, slightly better....

I love this recipe. It’s one of my favorites any time of the year! Not only have I made it many times as the recipe states, with or without the caraway, but at Thanksgiving I’ve also substituted cranberries for the raisins, omitted the caraway seeds, and added grated orange peel for a delicious breakfast/side bread. It's great right out of the oven, warm and crunchy, or over the next few days (as it keeps incredibly well).

I improved a similar recipe by soaking the raisins in Irish whiskey overnight.

I agree about the caraway. I needs more than 1 TBS.
I also baked this in muffin tins. This recipe is more fluid than my recipe so it was easy to pur it in. They came out great. And it was ready 15 minutes faster.

Quite nice.A couple of adjustments:A tablespoon and a half of caraway seedsThe rasins softened in just boiled water for 7 minutesBrown sugarYogurt instead of buttermilk Half Golden rasinsBaked for 38 minutes

This thick batter goes straight from mixing bowl to cast iron skillet. No forming dough into a ball while sending flour throughout kitchen. Much better! An hour bake is too long for my convection oven. About 45 min seemed to do the trick. This is a moist, sweet, rich, & coffee cake-like version of soda bread. Very well suited to my American palate & it does not dry out like "real" soda bread. Thank you, Melissa!

Wonderful any time of day. I made it in a cast iron skillet and it only took about 50 minutes, so check it early. I was also generous with the caraway seeds.

First and second generation Irish bring this to church suppers and wakes. What is more authentic than that? My mother did not use buttermilk, but this is close to what she made. It is a delight with butter. Who needs the cheddar and apples? We take it with a nice cuppa tea.

Nice, easy recipe. I baked the bread in my cast iron skillet for 40 minutes.

This recipe is very similar to one from The Silver Palate cookbook that I have been making for many years. It’s always a hit!

I got so pleased with how wonderful this looked in the pan that I let it cool without turning it out right away wanting everyone to see the little beauty in all its glory. A little more browned on the bottom than expected! :-) Thank goodness for the parchment disc. It's not intuitive, but we really liked it with the cheese and apples. So far three days later, it's still nicely moist. Just stop thinking of it as third cousin to a fruit cake!

A bit too sweet. Maybe a quarter cup of sugar given that the raisins add sweetness as well.

I was a little nervous when this bread looked like it would spill over the sides of my cast iron pan in the oven. Was the batter too loose? NO! This turned our beautifully. Total baking time was 45 minutes. We loved it, can't wait to make it again.

I have never had success making Irish soda bread until I found this recipe. I bought a 10" cast iron skillet just to make it and it turned out just right, not heavy and chewy like the past recipes i've tried.It's my go-to recipe when I'm told to bring something for a picnic. I too added more caraway seeds than directed and also more raisins.Nice easy recipe!

First time making and loved this. Based on the notes and what I had, used all bread flour, only 1/4 cup sugar, fennel seeds, soy milk + vinegar for buttermilk and 2 handfuls of raisins. Forgot to brush the butter on top and baked about 35 minutes in a 12 inch cast iron skillet. Delish.

Delicious bread. Used 2 c whole wheat bread flour, lifted bread and gave nuances to overall taste. Also, used half brown sugar, and doubled caraway seeds. Easy n yummy.

I made this for a Saint Patrick’s Day party and it was a hit! I used fennel seeds instead of caraway seeds since it’s what I had on hand and it worked flawlessly. I checked it at 45 minutes and it was done. I served it with Kerry gold butter. It was delicious with a Guinness!

Easy and delicious! Now part of our St. Pat's celebration as the appetizer!

This was the best soda bread I have made! I did reduce the sugar to 1/3 cup as suggested by other reviewers. I baked this in a well buttered 10" cast iron skillet for only 40 minutes, definitely would have been overbaked if left for an hour as the recipe suggests.Got rave reviews from my guests and family!

Great recipe as is and my family really enjoys it every year. This year substituted 1 cup dark rye flour for 1 cup of the AP flour, used 1/4 cup light brown sugar, and 1 1/2 tablespoons caraway. It came out beautifully with a nice light rye flavor.

I added this to our traditional corned beef and cabbage St. Patrick's Day celebration, and everyone loved it!

Absolutely delicious! This will be my go to recipe from now on

Cut recipe in half in 7-8 inch pan and bake for 30 minutes

Didn't have a 10 inch cast iron skillet so used a 10 inch springform pan. Baked for 60 minutes.

Made three mini 5x3” loaf tins—came out GREAT! Baked for 30 mins, but decided to leave the biggest one in for an additional 5. Nice tall shape, very pleased with flavor. First timing making homemade and there’s no comparison to grocery store bought!

Cook time 47 minutes.

I’ve made this soda bread twice in the past week. I melt a tablespoon of butter in a cast iron skillet. Didn’t use parchment or wax paper. Followed the recipe exactly The bread turned out great! Got lots of compliments from those I shared it with.

Heeded the advice and cut sugar to 1/4 c and increased caraway to 1 1/2 T. Also swapped one cup of regular flour for whole wheat. Baked it in my big two-handled Staub cast iron pan for 37 minutes. It turned out fantastic and not at all too sweet. We had it as our bread w dinner. Delicious!

This comes out too much like coffee cake. Too moist? Gummy?