Fruit and Nut Irish Soda Bread and some Updates!

First and Foremost....

Did you see that I have a new article for TASTE? Read about my love for (and the history of) the beautiful continental breakfast. I'm so pleased to have gotten a chance to write for them again after writing about the Pittsburgh-area tradition of the cookie table last year.

And now the blog post!

I've slowed down a bit these last few months. I'm taking my time to read, spend time with the dogs. I gave up meat 2 weeks ago, but it's not dogmatic - it's practice. And in the meantime, I'm planning a redesign for the blog, adding more features and getting organized. More on that in a couple weeks.

I like to think I'm organized. I'd like to think I'm a planner. I write things down and follow-up to emails. But when it comes to the cupboards, the pantry, I close the doors and forget about it until the next time I bake. That's why this recipe is so great - you can use up any extra dried ingredients you have lying around. Fold it around dough. Bake it in a warm oven. And snack all weekend for St. Patrick's Day.

Fruit and Nut Irish Soda Bread

Fruit and Nut Irish Soda Bread


  • 2 cups AP flour
  • 2 cups whole wheat flour
  • 1 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 TB cocoa powder
  • 6 TB salted butter, melted
  • 1 egg
  • 3/4 cup plain yogurt
  • 1 cup whole milk
  • 2 TB molasses
  • 1 1/2 cup nuts and dried fruit of your choice


  1. Preheat oven to 425*F and prepare a sheet pan with parchment paper or a SIlpat
  2. Sift together flours, salt, soda, and cocoa
  3. In a separate bowl, whisk together butter, egg, yogurt, and molasses
  4. Create a well in the center of your dry ingredients
  5. Slowly pour in your wet ingredients. Slowly stir your mixture as you go
  6. Your dough may be a little dry, if you are in a higher elevation or depending on your wheat flour, so add a little more milk until dough is shaggy
  7. Turn out onto a floured work surface
  8. Flatten out with the heel of your hand, pour in your choices of nuts and fruit and knead into the dough 
  9. Continue knead a few times until a more solid ball forms
  10. Place on your prepared pan
  11. Score top with an X
  12. Bake for 45-50 minutes or until crust is browned and bread is puffed
  13. Allow to cool before serving
Fruit and Nut Irish Soda Bread
Fruit and Nut Irish Soda Bread
Fruit and Nut Irish Soda Bread
Fruit and Nut Irish Soda Bread
Fruit and Nut Irish Soda Bread