Let’s start with the obvious: this is not a traditional Irish soda bread recipe. Instead, this is an effortless skillet soda bread, with a buttered and sugared topping that gives way to a tender center studded with dried cranberries and golden raisins. Perhaps authenticity is overrated?
Perfumed with orange zest, this skillet bread is irresistible still warm from the oven and makes a fine breakfast along with good butter and jam. What this recipe lacks in tradition, it makes up for in sheer deliciousness. If you’ve never made soda bread before, I encourage you to start here and never look back – you’ll be devouring this bread all weekend long.
- 3 cups flour
- 2/3 cup sugar
- 1 Tbsp aluminum free baking powder
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 3/4 cups low-fat buttermilk, at room temperature
- 1 large egg, lightly beaten
- 2 Tbsp unsalted butter, melted
- 1 tsp orange zest
- 1 cup dried cranberries
- 1/2 cup golden raisins
- 1 Tbsp unsalted butter, melted
- 1 Tbsp sugar
- Preheat oven to 400°F and grease a seasoned 10-inch cast iron skillet. Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl; make a well in the in the center of the mixture. Whisk together buttermilk, egg, melted butter, and orange zest in a medium bowl. Add to flour mixture and fold in just until almost incorporated; gently fold in cranberries and raisins.
- Pour batter into prepared skillet and smooth with an offset spatula. Brush with melted butter and sprinkle with sugar. Bake for about 35 minutes, until top and edges are golden and set, and a toothpick inserted in the center comes out clean. Cool for 10 to 15 minutes in the skillet before using a thin spatula to loosen bread from skillet and invert onto a cooling rack. Let cool to slightly warm before serving.