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Nutrition Facts
Serving Size 1 (153g) Recipe makes 8 servings
Calories 401
Calories from Fat 173		(43%)
Amount Per Serving		%DV
	Total Fat 19.2g	29%
	Saturated Fat 11.5g	57%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 96mg		32%
Sodium 374mg		15%
Potassium 112mg		3%
Total Carbohydrate 50.0g		16%
	Dietary Fiber 1.3g	5%
	Sugars 12.8g
Protein 7.5g		14%
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Irish Sour Cream Bread

Recipe #360988 | 1¼ hours | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Maureen in MA
Mar 16, 2009

This is a delicious twist on the traditional Irish Soda Bread, that omits the "soda" entirely and substitutes sour cream for the traditional buttermilk. I think it makes the loaf more moist, sweet and delicious. It has become my favorite version. My husband got it from a colleague, whose great-grandmother (Mary Moriarty, born in Killarney, County Kerry, Ireland in 1902) handed it down to her. Bravo Mary Moriarty!

SERVES 8 -10 , 1 large loaf (change servings and units)

Ingredients

3 cups flour
2 1/2 teaspoons baking powder
1 dash ground cinnamon
1/2-3/4 cup sugar
1/2 cup butter or margarine
1/2 teaspoon salt
2 large eggs
1 cup sour cream
2 cups raisins (optional)
1 tablespoon caraway seed (optional)

Directions

1
Sift first 3 ingredients together in Large bowl (#1).
2
Mix next 5 ingredients in Smaller bowl (#2).
3
Slowly mix Bowl #2 ingredients into Bowl #1 until well blended.
4
Mix in 2 cups of Raisins (and 1 tablespoons Caraway Seeds, if desired).
5
Pour into 9" greased and floured round cake pan and shape into round loaf. (Note: Batter will be sticky.).
6
Sprinkle the top with Cinnamon and/or Sugar, if desired.
7
With a sharp knife, make an "X" in the top of loaf.
8
Bake for 50-55 minutes at 350 degrees.
9
When toothpick comes out clean, the bread is done.

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Featured Reviews for This Recipe

From: Chef #790370 TXkokoNUT

On Jun 4, 2009

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From: Karen Elizabeth

On Apr 14, 2009

Amazing, I was so pleased with this. I've made it as a gift, so I will get feedback tomorrow, but it baked to perfection and smelled wonderful, DH complained that I always give the best stuff away! :lol: I did not use the optional raisins or caraway seed, but otherwise as directed. I was glad that you mentioned the batter would be sticky, otherwise I might have panicked a bit, I am not the best baker and wasn't sure what to expect! I sprinkled with cinnamon And castor sugar! Thanks Maureen for a lovely recipe, made for PAC Spring 2009!

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