Irish Soda Bread with Cranberries and Cherries!

What I love about Irish Soda Bread is that you need just ONE bowl, a handful of ingredients, a floured surface, and messy hands. Messy hands might be my favorite part (that is, before the bread comes out of the oven). And, unlike yeast-based doughs, there's no rising time.

So why use two different dried fruits? Because one fruit is simply not enough! Seriously though, I spruced up my Irish Soda Bread with tart cranberries, and sweet cherries and the combination is really cool. If you don't have both, use either one, OR use raisins or currants. I love to sweeten the top with a little sugar; you can also brush the top with butter if you like. There are so many variations you can try. Just have fun.

Happy baking!

Irish Soda Bread with Cranberries and Cherries

Cooking spray
2 cups all-purpose flour, plus more for flouring your work surface
5 tablespoons granulated sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled and cut into 1/2-inch pieces
1 cup buttermilk
1 teaspoon vanilla extract
1/4 cup dried cranberries
1/4 cup dried cherries

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or coat with cooking spray.
In a large bowl, combine the flour, 4 tablespoons of the sugar, baking powder, salt, and baking soda. Mix with a fork to combine.
Add the butter and use your fingers to create a course meal (rub the butter between your fingers to break it up).
Make a well in the center of the flour mixture and add the buttermilk and vanilla. Use a fork to combine (dough will be sticky). Add the cranberries and cherries and stir to combine (the fruit doesn't need to be fully incorporated, you will knead it into the dough in the next step).
Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a circle, about 2-inches high. Transfer the dough to the prepared pan and cut a small X into the top with a serrated knife. Sprinkle the remaining tablespoon of sugar over top.
Bake for 35 to 40 minutes, until golden brown and a wooden pick comes out clean.
Cool on a rack for 10 minutes. Serve warm or room temperature.

Makes 1 loaf