Chocolate Chip Soda Bread

The Kitchen Holiday

With St. Patrick's Day this weekend, I wanted to find a creative way to branch out from traditional Irish food.  Of course, I'll still be cooking corned beef and cabbage and serving lots of Guinness, but instead of the usual soda bread, which I often find dry and bland, I'm going to be making chocolate chip soda bread.  It's moist, sweet, and chocolatey, with a pink raspberry spread, and will be the perfect dessert.


But I'm getting ahead of myself.  First, let me explain that St. Patrick's Day is one of my favorite holidays.  After being lucky enough to meet some family members in Dublin last year, it truly feels like a celebration of my heritage.  Plus, you get to drink lots of Guinness and listen to this song and this song, so who wouldn't be happy about that? And if we're really lucky, we'll have a sing-a-long!

If only we could celebrate here, then the holiday would be complete:

The Kitchen Holiday

To make the most of St. Patrick's Day 2012, I'll be hosting dinner with a few friends and can't wait to share this chocolate chip soda bread with them.  It's quick and easy to throw together, tastes delicious, and looks beautiful.


To start, mix together flour, sugar, salt, baking powder, and baking soda:

The Kitchen Holiday

Add the butter and cut it into the flour with a pastry blender or a fork and knife.  When it's done, the mixture will resemble coarse crumbs.

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Mix in the chocolate chips, followed by the yogurt.

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Knead together until a ball of dough forms.  Be sure not to mix too much!

The Kitchen Holiday

Pat the dough into a circle and place it on a greased cookie sheet.

The Kitchen Holiday

Bake it at 350 degrees for 45-50 minutes, or until the bread is golden brown and firm to the touch.  Let it cool on a rack.

The Kitchen Holiday

To make the raspberry spread, let the butter soften at room temperature.  In a small bowl, mash it with a fork, then add the raspberries and sugar.  Blend all three ingredients together, mixing well.  I mixed as if I was beating eggs, which did a good job of incorporating all the ingredients together.  Transfer to a pretty bowl and refrigerate.


Slice the soda bread and serve with a hearty smear of raspberry spread. 

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Enjoy with a big glass of Guinness.  Sláinte!

The Kitchen Holiday

And a special thanks to Jana for photographing this endeavor!


Chocolate Chip Soda Bread
Adapted from Whole Foods

A sweet adaptation of an Irish favorite, this soda bread is moist and delicious. Paired with a beautiful raspberry spread, it's the perfect St. Patrick's Day dessert. 

Soda Bread

3 cups all-purpose flour
1/3 cup sugar

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder
1 teaspoon fine sea salt 
6 tablespoons butter, chilled and cut into cubes
1 cup semi-sweet chocolate chips
1 cup + 2 tablespoons plain yogurt (low fat)

Raspberry Spread
6 tablespoons butter, softened

1/4 cup raspberries

1 1/2 tablespoons sugar

To make the soda bread, whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl.  Cut the butter into the flour mixture (using a hand-held pastry blender or a fork and knife) until it resembles coarse crumbs.  Mix in the chocolate chips followed by the yogurt.  Knead together until the flour is incorporated and a ball of dough is formed. 

Form the dough into a rounded loaf and place on a greased cookie sheet.  Bake at 350 degrees for 45 - 50 minutes, or until firm and browned. 

Next, make the raspberry spread.  In a small bowl, combine the butter, raspberries, and sugar and mix well with a fork.  Spread on slices of bread and enjoy immediately. 

Bread will keep in an airtight container for 3-4 days.