I never had Irish Soda Bread growing up, my Mom made us all kinds of Saint Patrick's day treats, but this was never something she would make. When I started my first full time job, back in 2001, my co-worker would make this bread every year on Saint Patrick's Day. She handed me my very first slice smothered with sweet butter. Let's just say, it was love at first bite.
Slightly dense, crumbly, and with a hint of sweetness from the raisins. I was hooked on this St. Patrick's Day tradition and begged for the recipe. Since that day, I have been making this for St. Patrick's Day treat for my family. Although, I have made some adjustments here and there as the years passed. Most recently, it was making this bread Gluten Free so that my brother could enjoy this traditional treat.
If you have ever baked anything gluten free, you know it is not as easy as exchanging the flour in the regular recipe to Gluten Free flour. GF flour sucks up moisture, therefore making the dough dry . It usually needs more oil, butter or liquid to make it work properly. But with some experimenting, I think I finally got this recipe just right.
My take on this recipe is not the traditional recipe I was given by my co-worker or that you may elsewhere. I omit caraway seeds since my family doesn't like them, I add a hint of cinnamon and I sprinkle the top with plenty of sugar. 
Although, not traditional, this bread is a family favorite and a must for Saint Patrick's Day. My brother enjoys this toasted in a pan with butter. I personally love it warm, fresh from the oven, smothered in Kerrygold Irish Butter (it is the only time of year that I buy this butter!) with a cup of Irish breakfast tea.
