Dried Cranberry & Caraway Soda Bread

Dried Cranberry & Caraway Soda Bread

If there’s one thing I can count on during the holidays, it’s my mom’s buttery, dried fruit-studded Irish Soda Bread.

It’s an easy, fuss-free (and knead-free!) recipe that’s consistently delicious, and it’s great for sopping up gravy, mashed potatoes, and all those other holiday staples.

Or, you know, just slather it up in your favorite butter and go to town.

While I love Mom’s classic version (which includes dried currants and golden raisins), I decided to switch things up a tiny bitΒ and use dried cranberries instead. They provide a burst of that classic sweet/tart flavor that’s come to be synonymous with the holiday season, as well as a little bright, festive color when you slice into the loaf.

The best part, though? This bread freezes awesomely well, so you can make it right now, wrap it up tight and pop it in the freezer, and warm it back up in the oven just before you’re ready to serve it. Voila, one less thing to have to worry about before you have the whole fam over for Thanksgiving/Christmas/Hanukkah/New Years.

You’re welcome.

As we all shift into holiday gear, here are a few things you can look forward to in the coming weeks on Kailley’s Kitchen:

  • A gift guide
  • A new “#KailleysKitchenInstaRecipe” on Instagram (be sure to follow me if you don’t already!)
  • A Christmas morning coffee cake recipe
  • A new “Monthly Favorites” post (finally!!!)
  • A festive cocktail recipe

*NOTE: You’ll need a 10.25″ cast iron skillet for this recipe; Lodge makes a fabulous pre-seasoned one. Click hereΒ to buy it on Amazon! | $16.00

DRIED CRANBERRY & CARAWAY SODA BREAD

Dried Cranberry & Caraway Soda Bread

Dried Cranberry & Caraway Soda Bread | Kailley's Kitchen

Dried Cranberry & Caraway Soda Bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 1 10.25" loaf

Ingredients

  • 1/2 cup (1 stick) butter
  • 3 cups unbleached all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 11/2 cups dried cranberries
  • 1 Tablespoon caraway seeds
  • 1 3/4 cups buttermilk
  • 2 large eggs, beaten
  • 1 teaspoon orange zest

Instructions

  1. Preheat oven to 350 degrees F
  2. Smear 2 Tablespoons butter in 10.25" cast iron skillet
  3. Melt 2 more Tablespoons butter and set aside
  4. Sift together flour, salt, baking powder, baking soda, sugar, dried cranberriesdry ingredients and toss in currents and raisins.
  5. In a small mixing bowl, whisk together buttermilk, eggs, 2 Tablespoons melted butter
  6. Add wet ingredients to dry ingredients, mixing with a wooden spoon until just combined (don't over-mix!)
  7. Place prepared skillet into the oven for 3-4 minutes to allow butter to melt
  8. Remove skillet from oven and immediately spoon batter into it
  9. Slice remaining 4 Tablespoons of butter into small pieces and place pieces evenly over the top of the batter
  10. Bake on center rack of oven for about 50-55 minutes, top should be golden brown
  11. Serve warm from skillet or cool and cut in wedges
  12. Best if slathered in butter!
http://www.kailleyskitchen.com/2014/11/13/dried-cranberry-caraway-soda-bread/

Comments

    • Kailley @ Kailley's Kitchen says

      Thanks, Christie! I initially wasn’t sure they’d complement each other since they’re both bold, flavor-forward ingredients, but I was so, so pleased with the result!

  1. Craig says

    Kalley, I ran across your recipe today and since I had everything in my kitchen except cranberries, decided to go to store, buy cranberries and make this.
    Realized I didn’t have buttermilk, so used the old milk with vinegar trick but with a sweet rice vinegar. And I used two cups of cranberries.
    Absolutely delicious and very handsome in my skillet. This is going to pair VERY well with the Thanksgiving turkey. I’m a dedicated yeast bread baker; never tried a soda bread before. Always thought I was cheating if I didn’t bakes a yeast bread/roll. But this is going into my personal favorite recipes book.
    Thank you for sharing.
    Craig

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