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Irish Sour Cream Bread

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“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!”
READY IN:
1hr 10mins
SERVES:
8-10
YIELD:
1 large loaf
UNITS:
US

Ingredients Nutrition

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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