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Sliced fruit soda bread with butter rests on a wooden surface, accompanied by a dark cloth.
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4.86 from 7 votes

Fruit Soda Bread

A brilliantly simple breakfast bread requiring no yeast, no kneading and no proving. Ready in an hour!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Snacks
Cuisine: British
Keyword: Afternoon Tea, Any Time Of the year, Baking Ideas, Sunday Afternoon
Servings: 14 large slices
Author Nicky Corbishley

Ingredients

  • 500 g (4 cups + 2 tbsp) plain (all-purpose) flour plus a little extra for sprinkling the baking sheet
  • 100 g (1/2 cup) caster sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 200 g (1 cup) juicy raisins or other dried fruit if you prefer
  • ¼ tsp salt
  • 2 large eggs
  • 250 ml (1 cup + 2 tsp) buttermilk
  • 50 g (3 tbsp + 1 tsp) melted butter just melted - not boiling hot - as this will scramble the eggs

Instructions

  • Preheat your oven to 175C/350F (fan). Take a baking sheet and sprinkle with a small handful of flour
  • In a large bowl, combing the flour, caster sugar, baking powder, baking soda, raisins, and salt. Give everything a mix. This is your dry mix.
    500 g (4 cups + 2 tbsp) plain (all-purpose) flour, 100 g (1/2 cup) caster sugar, 2 tsp baking powder, 1 tsp baking soda, 200 g (1 cup) juicy raisins, 1/4 tsp salt
  • Break the eggs into a cup and whisk gently with a fork for a few seconds. Pour all but 1 tbsp. of the egg into a separate bowl. Add in the buttermilk and melted butter and mix. This is your wet mix.
    2 large eggs, 250 ml (1 cup + 2 tsp) buttermilk, 50 g (3 tbsp + 1 tsp) melted butter
  • Pour your wet mix into your dry mix and stir until you get a nice sticky dough. Don't overmix or you'll end up with tough bread. If you don't mind getting a bit sticky, you can do this stage with your hands. Form the dough into a rough cob or ball shape and place on your prepared baking sheet.
  • Using a sharp knife, make a large cross in the middle - cutting about 1 inch into the bread. Using a pastry brush, give the whole loaf a egg wash using the reserved egg. Place in the preheated oven and cook for 40-45 minutes until the bread looks golden.
  • Take out of the oven and leave to cool for 10 minutes before cutting up and serving with butter, or toasting and serving with butter.

Video

Notes

This bread will keep for 2 days, wrapped in baking parchment and placed in a sealed container at room temperature.

Nutrition

Serving: 87g | Calories: 243kcal | Carbohydrates: 47g | Protein: 5.7g | Fat: 4.2g | Saturated Fat: 2.2g | Cholesterol: 35mg | Sodium: 186mg | Potassium: 255mg | Fiber: 1.5g | Sugar: 16.6g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 70mg | Iron: 2.2mg

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