Yeast-free and easy to make, you will be whipping up this Walnut Raspberry Irish Soda Bread more often than on St. Patrick’s Day! Sweet frozen raspberries make the bread beautiful – and a delicious update from the original Irish Soda Bread.

This recipe for Walnut Raspberry Irish Soda Bread has been changed and updated since a version first appeared in my post on Food Network a few years ago. I changed up the flour, swapped in honey for the sugar, and added more Mediterranean ingredients including yogurt.

Plus, don’t miss the fun St. Patrick’s Day Healthy Kitchen Hack below! 

Here’s hoping you get to eat a big slice of Irish Soda Bread slathered in butter on St. Patrick’s Day. Or even better, that you get a chance to bake up this loaf!

This Walnut Raspberry Irish Soda Bread is as easy as whipping up muffin batter: Toss together few dry ingredients (whole wheat flour, baking soda, etc) and a few wet ones (yogurt) and you’re nearly there.

This bread does not contain yeast – so there’s no time to wait for the dough to rise. Just mix and bake.

And while this whole wheat bread is super yummy straight out of the oven. Toasting it the next day and topping all those juicy raspberries in the bread with peanut butter is…well, beyond delicious.

And for my favorite St. Patrick’s Day #HealthyKitchenHack check out this >>> super-quick St.

Patrick’s Day toast! 

Description

Yeast-free and easy as making muffins, you will be making this homemade bread way more often than St. Patrick’s Day! Sweet frozen raspberries make the bread beautiful – and yummy.

• 1 tablespoon flaxseed + 3 tablespoons warm water
• 2 1/2 cups all-purpose flour
• 1 1/2 cups whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons caraway seeds
• 1/3 cup butter, softened
• 1/2 cup toasted chopped walnuts
• 1 cup frozen raspberries (do not thaw)
• 1 1/4 cup plain Greek yogurt
• 1/3 cup honey

Preheat the oven to 350°F. In a small bowl, stir together the flaxseed and water and set aside.

In a large bowl, using a fork, mix together flours, baking powder, baking soda, salt, and caraway seeds. With a pastry blender or with 2 knives, cut in butter until mixture resembles coarse sand. Add chopped walnuts and (frozen!) raspberries; toss gently.

In a small bowl, whisk together yogurt, honey, and flaxseed + water mixture; add to flour mixture and stir gently with a wooden spoon just until flour is moistened. Do not overmix.

Turn dough onto floured surface and knead lightly about 5 times, adding additional flour if dough is too sticky.

Mound dough onto cornmeal-dusted baking stone or baking sheet.

Bake at 350°F for 55 to 60 minutes or until loaf is slightly golden and sounds hollow when tapped. Cool completely before slicing.

Notes

Do not thaw the raspberries before adding to the flour mixture.