Also called Irish Soda Bread, our recipe makes a nice tea bread. I serve this on St. Patrick’s Day. Buttermilk is the secret to a tender crumb in this quick bread.

1 stick butter, softened (¼ lb.)
½ cup sugar
1 egg
1½ cups buttermilk
2½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup currants (or raisins) 

Heat oven to 350º. Oil a 9″ round cake pan. In a mixing bowl, cream together the butter and sugar with an electric mixer until smooth. Add the egg and mix until blended. With a whisk, blend in the buttermilk. Sift together the flour, baking powder, baking soda and salt. Add dry mixture to buttermilk mixture, beating with electric mixer until just combined. Gently stir in currants. Batter will be stiff. Pour into prepared baking pan. Bake for 50-55 minutes. Let rest in pan for 5-10 minutes, then turn out onto wire rack. Slice into wedges and serve – with fresh butter!

Makes one round loaf.

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