Preheat your oven to 450°F if using a Dutch oven, or 400°F if using a baking sheet. While the oven heats, whisk together the flour, sugar, baking soda, and salt in a large mixing bowl. This combines all your dry ingredients evenly so the leavening is distributed throughout the dough.

Add the cold butter cubes to the dry ingredient mixture and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. This creates a tender crumb structure. Stir in the raisins and orange zest, distributing them evenly throughout the mixture. I like using fresh orange zest here because it adds a bright, subtle citrus note that complements the richness of the bread beautifully.

In a small bowl, whisk together the room-temperature eggs and buttermilk until well combined. The room-temperature eggs will incorporate more smoothly into the dough and ensure even mixing throughout.

Pour the wet ingredient mixture into the flour mixture and stir gently with a wooden spoon until a shaggy dough just comes together—do not overmix, as this will make the bread tough. Turn the dough out onto a surface lightly dusted with flour and gently shape it into a round loaf about 2 inches tall. Using a sharp knife, cut a shallow X across the top of the loaf, which allows steam to escape and helps the bread rise evenly.

For Dutch oven baking (recommended): Place the shaped dough into a preheated Dutch oven, cover with the lid, and bake at 450°F for 25 minutes. Then remove the lid and bake uncovered for 20-25 minutes until the top is golden brown and the bread sounds hollow when tapped on the bottom. For baking sheet: Place the shaped dough on a parchment-lined baking sheet and bake at 400°F for 40-50 minutes until golden brown. I prefer the Dutch oven method because it traps steam, creating a more tender crumb and a beautiful crust—but both methods work well.

Remove the bread from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This resting period allows the crumb to set properly, making it easier to slice cleanly.