St. Patrick’s Day is coming up, so I made you these mini loaves of maple Irish soda bread to celebrate! Tender, perfectly maple-y Irish soda bread chock full of juicy (and optionally bourbon-flavored) raisins, all dusted with sugar. This bread will have you celebrating St. Patrick on the 17th of every month – I just know it.
These babies also just so happen to be shamrock-shaped. How cute can ya get?!
This maple Irish soda bread is my second Recipe Remix recipe (the first being these baked black and white cookie donuts). I whipped these guys up last year when my blog was still a baby blog, and have been waiting pretty impatiently to recreate them again this year. I will take any and all excuses to snack on cute, seasonal mini bread loaves. Especially ones that taste like these! The little bit of maple extract in the dough transforms standard Irish soda bread into something out of this world! And bourbon-soaked raisins? Bursting with flavor, for real. Warm from the oven or at room temperature, these loaves don’t even need butter (…though who would complain about extra butter?).
I made these this time around one weekend afternoon when it was just me and Mr. Tug hanging around the apartment, and honestly thought I wouldn’t have enough mini loaves left to take pictures of after my snack attack was through. Tug has quite an astute sniffer, and he was going CRAZY as these were baking. He’ll sit in front of the microwave if food is cooking, stick his nose in the air and sniiiiiff sniff sniff. He sat a few feet away from the oven and did the same thing with these, and I spent the fifteen minutes or so they were baking alternating between texting family + friends about how cute he is and sitting next to him doing the same thing. I think we were meant to be mama + dog. 🙂
Thankfully all pictures were taken and we got the let’s-inhale-this-heavenly-aroma crazies out of our systems before Brian got back from playing soccer, because the rest of the batch bit the dust soon after. I bet they’ll disappear just as quickly in your house, too!
You can check out last year’s post about these pretties here if you’re curious! I still have a bordering on unhealthy obsession with maple extract, I’m still 0% Irish, and I still love me a good theme. ♥
Maple Irish Soda Bread
For the Dough:
- 2 cups all-purpose flour, plus approx. 1/4 cup for rolling out dough
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/4 cup granulated sugar plus 2 tbsp, divided
- 2 tbsp brown sugar
- 2/3 cup low-fat buttermilk
- 5 tbsp unsalted butter, melted and slightly cooled
- 1 tsp maple extract
- 1/2 tsp vanilla extract
For the Raisins:
- 1/2 cup raisins
- 1/4 cup plus 1 tbsp bourbon (or hot water)
- 1 tbsp brown sugar
- In a cup or bowl, add raisins, bourbon or water, and 1 tbsp brown sugar. Stir to dissolve brown sugar. Let raisins sit while you prepare the dough (about 15 minutes), making sure that all raisins are submerged.
- Preheat oven to 350°F. Grease a baking sheet and set aside.
- In a mixing bowl, mix together 2 cups of flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the egg, 1/4 cup granulated sugar, 2 tbsp of brown sugar, buttermilk, butter, maple extract, and vanilla extract.
- Add flour mixture to the wet ingredients and stir until just combined and dough is cohesive. Drain the liquid from the raisins and stir in.
- Turn out dough onto a floured surface and sprinkle flour over top of dough. Work in flour as you see fit to ease some of the stickiness. Repeat until dough is fully workable and doesn't stick to your fingers, but stop before it becomes too dried out and cracked. With floured hands, press dough into a rectangular shape, about 1 1/2" tall.
- With a floured cookie cutter, cut shapes and place all onto greased baking sheet about 1 1/2" apart. Rework dough scraps until all is used. Sprinkle remaining 2 tbsp of granulated sugar over top of loaves and lightly press to adhere.
- Bake for 14-16 minutes, or until bottoms and edges are lightly browned and tops are firm to the touch. Transfer to a wire rack and let loaves cool completely.