Nana’s Anytime Irish Soda Bread
Share
My Nana never waited for a holiday to make Irish Soda Bread—she baked it any random day of the week, and her heard of 8 grandkids would come running the second we smelled it. Then we’d gobble it up in minutes, leaving only crumbs and a few stray raisins behind.
Nana made her bread the old-fashioned way: no mixer, no measurements fussed over—just flour scooped with her teacup, a generous handful of raisins, and the dough pressed together by feel. She always brushed the top with butter the moment it came out of the oven, and that first warm slice felt like pure comfort.
Today, I make her recipe with a Little Shop twist—our Butter Olive Oil for richness and a splash of Cara Cara Orange Vanilla White Balsamic to brighten the sweetness of the raisins. It still tastes like Nana’s kitchen… just with a hint of citrus magic.
If you make it — slice it warm and enjoy it the way we did: loudly, quickly, and together.
Nana’s Irish Soda Bread
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Irish
Author:
The Little Shop of Olive Oils
Servings
1 Loaf
Prep Time
10 minutes
Cook Time
40-45 minutes
A cozy, rustic Irish Soda Bread inspired by Tracey’s Nana—simple, tender, and studded with sweet raisins. Made with Butter Olive Oil and a splash of Cara Cara Orange Vanilla Balsamic for a bright, modern twist.
Ingredients
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup sugar
- 1 ½ cups raisins
- 1 ¾ cups buttermilk
-
3 Tbsp Butter Olive Oil (Little Shop)
-
1 Tbsp Cara Cara Orange Vanilla White Balsamic (Little Shop)
- Extra flour for dusting
Directions
- Preheat to 375°F. Line a baking sheet with parchment or lightly flour it.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and sugar. Stir in the raisins.
- In a separate bowl, whisk together buttermilk, Butter Olive Oil, and Cara Cara Orange Vanilla Balsamic.
- Make a well in the dry ingredients and pour in the wet mixture. Use your hands to gently mix until a soft, shaggy dough forms—don’t overwork it.
- Turn the dough onto a floured surface. Shape into a round loaf and place on the baking sheet.
- Slash a deep “X” on top with a sharp knife. This helps the loaf bake evenly (and Nana always said it “lets the fairies out”).
- Bake 40–45 minutes or until golden brown and hollow-sounding when tapped on the underside.
- Brush the top with a little extra Butter Olive Oil while warm. Cool slightly before slicing (or slice immediately, Nana-style!)
Recipe Note
- Swap raisins for currants for a more traditional version.
- Delicious toasted with butter or drizzled with Honey Ginger Balsamic.