Irish Soda Bread with Currants and Apricots
This American-style Irish Soda Bread with Currants and Apricots is sweeter than its traditional counterpart, thanks to the addition of brown sugar and dried fruit. The brown sugar adds a touch of molasses flavor while the currants and apricots add juicy texture and a bit of tang.
Equipment
- pastry cutter or food processor optional
- 9 or 10-inch cast iron skillet or similar pan
- parchment paper optional
Ingredients
- ½ cup dried currants or raisins
- ½ cup dried apricots, finely chopped
- ¼ cup orange juice
- 3 tablespoon dark brown sugar
- 1 large egg
- 1¾ cup buttermilk, cold
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- 4 tablespoon cold unsalted butter, cut into cubes
Instructions
- Preheat the oven to 375℉. Prepare a cast iron skillet or baking pan with parchment paper.
- Soak the fruit: In a small bowl, add the orange juice, currants, and apricots. Leave to soak. While the fruit is soaking, prepare the dough. Have a few paper towels ready to remove and drain the fruit when ready.½ cup dried currants or raisins, ½ cup dried apricots, finely chopped, ¼ cup orange juice
- In a separate bowl, whisk the sugar and the egg. Add the buttermilk and whisk until combined. Set aside.1 large egg, 3 tablespoon dark brown sugar, 1¾ cup buttermilk, cold
- In a medium bowl, whisk together the flour, baking soda, and salt. Using a pastry cutter (or 2 forks), cut the butter into the dough until the butter resembles the size of peas. You can also use a food processor fitted with the blade attachment to pulse the butter through.4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher or fine sea salt, 4 tablespoon cold unsalted butter, cut into cubes
- Add the buttermilk mixture to the flour mixture. Stir until the flour is moistened through. Squeeze out the juice from the soaked fruit as much as you can, then add the fruit to the dough. Mix until combined.
- Dump the dough onto a floured surface. The dough will be sticky. Knead a few times until the dough comes together and shape it into a round (about 7 inches in diameter). If the dough is too sticky, add a little more flour. Using a sharp knife, score an "x" into the top of the dough about ½ inch deep.
- Add the dough to the prepared skillet or pan, and bake 45-65 minutes at 375℉ until golden brown on top, and a tester comes out clean. The bottom will be nicely browned, and the bread will feel hollow when tapped on the bottom. Remove to a wire rack and let cool for about 15 minutes. Serve warm with butter or jam.
Notes
- Make sure your butter and buttermilk are cold. You can even pop the butter and buttermilk in the freezer for 10 minutes to ensure it's very cold.
- Use fresh baking soda. This is what makes the bread rise. To test your baking soda, add ¼ teaspoon of baking soda to a cup, then add 2 teaspoons of vinegar. If the mixture doesn't bubble, it's time to replace your baking soda.
- Don't overwork the dough. The warmth of your hands will decrease the temperature of the ingredients, resulting in a flatter loaf.
- Store or freeze. Wrap in plastic and store at room temperature for a few days. It is even better reheated and toasted with butter the next day! You can also freeze soda bread for up to 3 months.
Nutrition*
Serving: 1 slice | Calories: 253kcal | Carbohydrates: 44g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 333mg | Potassium: 202mg | Fiber: 2g | Sugar: 11g | Vitamin A: 342IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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