Spray 9-inch spring-form pan with non-stick spray and set aside.
In a very large mixing bowl, sift or whisk together the dry ingredients. Add in caraway seeds and set aside.
In another medium bowl, whisk eggs.
Whisk in sour cream and buttermilk.
Add the liquid mixture to the dry ingredients and mix only until combined with wooden spoon.
Place batter in a pan. With floured fingertips, or the back of a spatula, press gently to extend the dough to the edges.
Score an "X" with knife.
Bake for approximately 50 -60 minutes.
Allow the bread to cool down for about 15 minutes before slicing.
Preheat your oven to the right temperature, this is crucial to obtain a good rise.
Properly whisking the dry ingredients ensures even distribution of the baking soda and baking powder, which in turn ensures a uniform rise in your caraway bread.
Do not over stir; simply combine the wet with the dry ingredients and bake.
Score the top of the bread before baking to improve heat distribution throughout the bread.
Can I add raisins to the batter? Yes, simply add 1/2 cup if you prefer a recipe for Irish soda bread with raisins.I don't have buttermilk, what do I do? You can easily make buttermilk by adding lemon juice or vinegar to regular milk, stirring and allow to rest for 5 minutes before using. For this recipe, add 1 teaspoon of vinegar or lemon juice to 3/4 cup plus 1 tablespoon of milk.How long does this baking soda bread last? If properly wrapped in plastic film, this bread can be stored at room temperature for 3-4 days. Freeze for up to 3 months.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from Food.com