I meant to have a Valentine’s dessert ready for you, but life has been hectic and I didn’t get it together this time. If you want a few sweet alternatives from past posts, you can find suitable desserts here, here, here and here. I’ve been swamped lately and missed the mark for today.
Alongside baking, photography is one of my greatest passions. If you follow me on Instagram, you’ve probably heard me gripe about my photos — not because I chase perfection, which I don’t believe in, but because I want to keep learning and growing creatively. I dislike that stagnant feeling when everything starts to look and feel the same.
Recently I’ve been collaborating more with Matt on photography, and he brings his own bold ideas. That push has been great for me and has opened up new directions in my work. I’ve also taken on a photography assignment that involved making and shooting bread — a challenge for someone who doesn’t always gravitate to bread baking. Surprisingly, that project helped me discover patience and enjoyment for a new type of baking.
This Cinnamon Raisin Irish Soda Bread is simple and forgiving, which makes it an excellent starting point for novice bread bakers. It’s straightforward to mix together, shaped into loaves, marked with a cross on top, and baked until golden. The combination of cinnamon and raisins gives it a warm, comforting flavor that’s perfect for breakfast or tea.
Expect more bread recipes and some shifts in my photography style in the coming months. The changes in photography may be gradual, but they’re coming — and I’m excited to share the journey.
Cinnamon Raisin Irish Soda Bread
Makes 16 servings
Ingredients
- Recipe from McCormick.com
- 5 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- 2 teaspoons McCormick caraway seeds
- 1 teaspoon McCormick ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup raisins or currants
- 3 eggs
- 1 cup buttermilk
- 1 cup sour cream
- 1 teaspoon McCormick pure vanilla extract
Instructions
Preparation: Heat oven to 350 degrees F. Lightly grease a baking sheet.
- In a large bowl, combine flour, sugar, baking powder, caraway seed, cinnamon, baking soda and salt. Stir in raisins and set the mixture aside. In a separate bowl, beat the eggs, then add the buttermilk, sour cream and vanilla. Pour the wet ingredients into the dry and stir until evenly combined.
- Divide the dough into two portions and shape each into a round loaf. Place the loaves on the prepared baking sheet and make a deep X across the top of each with a knife. Bake at 350°F for 50–55 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. Transfer the loaves to a wire rack to cool.