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This version of Irish soda bread, the Lyons-Dooley Irish Soda Bread, comes from my BFF. A big shout out to Keith and Chrissy for sharing the family recipe. The recipe started with Chris’s mom, Jane, and was handed down to Chris and Keith who makes it every year for St. Paddy’s day. They passed it on to their kids and slipped it to me when no one was looking!! Thanks, guys!
I loved it so much that I created a second recipe, Bailey’s Irish Parfait using the left over bread. The family went nuts over that too (it is all about this bread). So, if you make a loaf, be sure to save some for the dessert too.
I’ve added it to the blog and to my St. Paddy’s Day menu this year. If you are looking to try another Irish bread, try my Traditional Irish Barmbrack bread recipe. It is filled with fruit and spices and a lot of Irish folklore too.
How to Make Lyons-Dooley Irish Soda Bread
Let’s get started with how to make this bread. Mix all the dry ingredients in the bowl of a stand mixer. Add the eggs, sour cream and all but one tablespoon of the melted butter and mix well. Add the raisins and stir into the mix.
Pour into a loaf pan that has been sprayed with cooking spray. Drizzle the top with the remaining butter and sprinkle with sugar. Bake for about an hour and 15 minutes until golden brown.
Remove the pan from the oven and let cool in the pan for about 10 minutes. Run a knife around the edges of the bread to loosen from pan. Place on a rack and let cool completely. Slice and serve with your favorite butter or jam. Doesn’t get any better than this. Enjoy.
If you liked this recipe, please leave a rating and comment below. I’d love to hear from you.
Looking for other Irish recipes, try some of my favorites:
Lyons-Dooley Irish Soda Bread
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 Cups All purpose flour
- 3 Tsp. Baking powder
- 1/2 Tsp. Kosher Salt
- 1/4 Tsp. Baking soda
- 1 1/4 Cups Sugar + 1 tablespoon
- 1 Cup Raisins
- 1 Tsp. Caraway Seeds
- 3 Eggs
- 1 Pint Sour cream (2 cups)
- 1 tick of butter (1/2 Cup)+ one tablespoon, melted
- Cooking spray
Instructions
- Preheat the oven to 350 degrees. Spray a 9 inch x 5 inch loaf pan with cooking spray and put to the side.
- Mix the flour, baking powder, salt, baking soda, 1 1/4 cups of sugar and caraway seeds in a large bowl of a standing mixer.
- Add the eggs, sour cream and all the melted butter except for one tablespoon. Mix well.
- Stir in the raisins until fully incorporated into the batter.
- Pour the batter into the prepared loaf pan. Drizzle the top of the loaf with the remaining tablespoon of melted butter and sprinkle with the tablespoon of sugar.
- Bake for 1 hour and 15 minutes until golden brown and cooked through. Test doneness by inserting a toothpick into the middle of the loaf. If it comes out clean, the bread is ready. It there is any batter sticking to the toothpick, let it cook a couple of minutes longer.
- Let it cool in the pan for 15 minutes. Run a knife between the loaf and the pan to loosen the sides and ensure it comes out of the pan clean. Flip the loaf out of the pan and let it cool on a rack. Serve warm or at room temperature with plenty of butter. Enjoy!
