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Soda breads are so easy and fast. They are great for when you have unexpected company or have to throw something together for a potluck. The leftovers for this sweet version are great the next morning with coffee.

The possibilities are endless with this one. Omit the sugar and you have a great savory soda bread base. I usually have all the ingredients for the dough in my pantry and just add what ever I have that is handy.


  • Nonstick vegetable oil spray
  • 1 1/2 cups all purpose flour
  • 1/2 cup cake flour
  • 5 tablespoons sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3 tablespoons butter, chilled, cut into cubes
  • 1 cup buttermilk
  • 3 heaping Tbsp raspberry jam
  • 3 ounces good quality dark chocolate or bittersweet, corsely chopped
  • Zest of one orange


  • Preheat oven to 375°F.
  • Spray 8-inch-diameter cast iron skillet with nonstick spray.
  • Whisk flours, 4 tablespoons sugar, baking powder, salt, baking soda, and orange zest in large bowl to blend. Add butter.
  • Using fingertips, rub in until coarse meal forms.
  • Make well in center of flour mixture.
  • Add buttermilk.
  • Gradually stir dry ingredients into milk to blend.
  • Mix in chocolate. lightly fold in jam, leave it clumpy, don't mix completely in.
  • Dough with be a wet raggy mess. pour into skillet, don't shake the pan to settle the dough.
  • It will get to heavy if you do.
  • Sprinkle dough with remaining 1 tablespoon sugar or raw sugar.
  • Bake bread until brown and tester inserted into center comes out clean, about 40 minutes.
  • Cool bread in pan 10 minutes.
  • Transfer to rack.
  • Serve warm or at room temperature.
  • Notes:
  • I don't exactly know how much jam I used. I just added enough until it looked satisfactory. 3 tablespoons is a guess. Us more or less to suit your taste.
  • If you are using powdered buttermilk just add the powder to the dry ingredients and pour in the 1 cup water just as you would liquid buttermilk.
  • The addition of the cake flour keeps things nice and tender.
  • This isn't a firm loaf. You could add more flour or reduce the liquid if you prefer the traditional shape. This loaf is super moist.
  • I found that with my oven it is best to cook at 425 for 25-30 minutes.
  • The possiblities are endless with this one. Omit the sugar and you have a great savory soda bread base.

Categories: Bread  It's Complicated  Misc. Bread 
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