I don’t want to get caught up in the traditional versus not debate for this bread. To be honest, I only ever had it occasionally when my mom would make it for my dad. When he requested it for a dessert this year, I went through her old files to try to find what recipe she had used since that is the one he liked. I think I found the right one. He liked it, and I liked it a bunch, too! Supposedly the newspaper article borrowed the recipe from All Recipes, but since it is from years ago, I could not find the specific link. I will say that I modified it slightly.
Since I do not know what traditional Irish Soda Bread should be, or how you might like it, I will describe this one and let you decide for yourself. It is a basic one with raisins only, no caraway seeds. My dad doesn’t like the seeds in this kind of bread, and I respected his wishes. The texture of the bread is fluffy on the inside, with a really crunchy crust on the outside. The raisins are plump and juicy, and there are a moderate number (I could have added more even). The flavor is nothing fancy–like a nice white bread, but a subtle flavor from the buttermilk. This bread definitely works for breakfast because it is fairly healthy and not too sweet.