Come late winter, nothing says the turn of the season quite like the vibrant joy of Saint Patrick’s Day. Once a religious holy day on the Emerald Isle, Saint Patrick’s Day became a celebration of Irish culture and heritage once it moved stateside. Like many things transported from other parts of the world, adaptation comes along for the ride. It’s definitely a case in point with the Saint Patrick’s Day staple of Irish soda bread. This version of American Irish Soda Bread has some definite differentiations—all of which are downright amazing.

The Irish soda bread we all love and enjoy here would be seen as almost alien in Ireland. Traditionally, the bread is quite, and I mean quite, dense, using heavier flours, less fat, and no mix-ins. Here, American Irish Soda Bread has a tender, slightly cake-y crumb that’s mildly sweet and studded with an abundance of mix-ins.

The recipe is quite straightforward. After mixing the dry ingredients together, you cut in the butter the same way you’d make a standard biscuit. 

Once the mixture resembles crumbs, add in the buttermilk, eggs, and raisins. If you don’t like raisins, you can easily substitute them with mini chocolate chips. You can also add caraway seeds as well. 

Knead the dough until it forms a lumpy but unified mixture. Cut a cross on top of the bread and bake in the oven until golden on top and cooked through. 

Once out of the oven, brush with additional melted butter. 

The taste and texture are similar to what you’d find at your local bakery, but even better! The pockets of butter are distributed just so, allowing the bread to have a tender biscuit quality to it. 

Buttermilk and cornstarch soften the bread, making it less heavy and leaden than store-bought versions. 

The outside is slightly crispy, creating a contrast between the soft interior. 

American Irish Soda Bread is so easy to make, that you may find yourself making it beyond Saint Patrick’s Day!