1. Preheat oven to 350°F. Lightly grease a round cake pan (or line with parchment paper).
2. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, and sugar.
3. In a separate bowl, whisk eggs and buttermilk.
4. Pour wet ingredients into dry ingredients. Stir gently just until the dough is moistened. (Do not overmix—soda bread should be mixed lightly.)
5. Fold in raisins and caraway seeds.
6. Turn dough onto a lightly floured surface and knead gently for 1–2 minutes, just until it comes together.
7. Shape into a round loaf and place in the prepared pan. Use a knife to cut a large “X” on top (about ½ inch deep).
8. Bake 30–40 minutes, or until golden and a toothpick comes out clean. Cool 10–15 minutes before slicing.

Kid-Friendly Tips

• Kids can measure flour and whisk dry ingredients
• Let kids add raisins and seeds and stir gently (mix “just until combined”)
• Adults should handle the oven and the knife for the “X” cut
• Use the “X” as a fun talking point—many soda breads are traditionally scored on top

Easy Variations

• No caraway: Leave it out for a milder, kid-friendlier flavor
• Orange-raisin: Add 1 teaspoon orange zest
• Chocolate chip: Swap raisins for ¾ cup mini chocolate chips
• Buttermilk substitute: Mix 1½ cups milk + 1½ tablespoons lemon juice or vinegar; rest 5 minutes

Notes

Don’t overmix—too much stirring makes soda bread tough. If the dough feels very sticky, add 1–2 tablespoons flour. Serve warm with butter, jam, or honey. Store tightly wrapped.