Sensory Friendly Irish Soda Bread
I love making bread. I grew up helping my mother and Grandmother make fresh bread every week as a child. Bread day was always something I looked forward to and I have tried to keep up this tradition as much as I can with my own children. As a special needs mom with a kiddo with sensory issues, this sensory-friendly recipe works for my whole family!
I also love sharing my love of cooking and bread-making with others, but I understand that making bread can seem like a very daunting, time-consuming endeavor, especially if bread-making was not a part of your family culture. Also, no one likes to wait but making bread is all about waiting.
The solution is Irish soda bread!
This recipe is a great introduction to bread making. There is no need to wait for it to rise. It’s ready to eat in about 1.5 hrs. and you don’t even need any special ingredients or equipment other than some bowls, something to stir, and a pan to cook it in.
It is a favorite in our house because we can add dried cranberries in place of raisins or other chopped dried fruit. They just get the same hot water treatment the raisins do to make sure the bread stays moist. We have also made it without any dried fruit for friends who feel the added texture is too much. Leaving out the raisins/ dried fruit does make the bread a little drier and may need less baking time in the oven.
This is also a great bread to make during the week when you want a little something extra to go with dinner. Adding some raw sugar to the top turns this bread into an instant low sugar dessert/ perfect breakfast toast.
I hope you enjoy this bread as much as our family does. Please share any comments or questions you may have about the recipe.
Irish Soda Bread Ingredients
- 3 c. all-purpose flour
- 3 tsp. Baking powder
- 1 tsp. Baking soda
- ¼ tsp salt
- ½ tsp. Nutmeg (optional – can add cinnamon instead)
- 2 jumbo eggs
- ¾ cup sugar
- 2 cups sour cream
- 2 cups raisins (dark & light combined)
Irish Soda Bread Baking Instructions
- Pre-heat oven to 350° F
- Grease and flour in an angel food cake pan or bunt pan. (Can also be made in 2 loaf pans or formed in a large pie plate)
- Boil 2-3 cups of water and measure raisins into a small bowl. Pour boiling water over raisins until covered. Let the raisins soak for 10 minutes, they will plump up.
- In a medium bowl combine dry ingredients (flour, baking powder, baking soda, salt, and nutmeg).
- In a large bowl mix the egg and sugar till combined.
- Add dry ingredients into the egg and sugar mixture and mix until combined.
- Add sour cream and mix well by hand.
- Drain excess water from the raisins and added to the dough. Mix until well incorporated.
- Pour dough into your prepared pan and bake for 1 hr. or until toothpick comes out clean. **
- Let bread cool in the pan for about ten minutes.
- Remove from the pan and cool on the rack for a half hour.
- Bonus: Sprinkle with raw sugar just prior to putting it into the oven for an added treat.
About the author
Heidi Huges is a special needs transition parent mentor who is a former restaurant chef and is raising a special needs child. She has particular expertise in sensory friendly recipes and making nutritious foods compatible for children with sensory issues. You can follow her on Vitalxchange and connect with her on her page.