I grew up making Irish bread or at the very least, helping my Nana make it. She made it all the time, sometimes multiple times in a week. I remember it at all holidays, and family meals, and if someone just came in to visit. It was always there. I tried to measure her recipe when I was in college but it wasn’t the same as hers. But I kept making it and after Nana died, my mother started making it. She really made it in earnest after she retired and of course other family members made it too. Everyone has a different recipe that works for them, and that is what I’ve listed here. I highly suggest you treat yourself to some with a cup or pot of strong hot tea on St. Patrick’s Day next week. It’s an easy and forgiving recipe and oh so satisfying. ( So easy that I made about 200 little loaves for my wedding favors!)
Set oven to 350 degrees and grease a 9″ foil pan
2 1/2 cups all purpose flour
1/2 cup sugar
1/2 tsp baking soda
2 tsp baking powder
1 cup raisins ( use both regular and golden if available)
1 egg room temp egg
1 1/2 cups room temp buttermilk
1/4 cup melted butter,margarine or spread
Mix all dry ingredients. Add egg and mix. Add butter and mix.
Add buttermilk a little at a time until well mixed.
Batter will be the same consistency as cake batter.
Pour into greased pan and bake at 350 degrees for 30 minutes
Lower oven temp to 325 degrees and bake for additional 30 minutes
Loaf should be golden on top
Remove from oven and pan and tap bottom, loaf should sound hollow when tapped. Cool and wrap in plastic wrap or tin foil.
(Pictured are the loaves I made and wrapped for St. Patrick’s Day last year)