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Say goodbye to waiting for dough to rise with this quick and easy Irish soda bread recipe! With step-by-step pictures, a full video tutorial, and plenty of helpful tips, you’ll be pulling the most beautiful loaf out of the oven that’s crisp on the outside, tender on the inside, and full of flavor. This recipe can be made with virtually any pan, boasts zero rise time, and provides lots of variations including an optional coarse sugar coating for a sweet crunch – let’s get to it!
Soda bread is a classic Irish quick bread known for its rustic appearance, zero rise time, and crusty exterior with a tender, lightly buttery, lightly sweet interior. Irish soda bread is made by mixing just a few basic ingredients like flour, baking soda, salt, and buttermilk, forming the dough into a round loaf, then baking until golden brown. The baking soda reacts with the acidic buttermilk to create carbon dioxide bubbles, resulting in a light and tender crumb without the need for yeast.
Why you’ll love Irish Bread
My husband is Irish by heritage so I thought I’d share our favorite Irish Soda Bread in time for St. Patrick’s Day! I hope this recipe becomes not just an annual tradition but weekly favorite!
SO QUICK AND EASY! Irish soda bread is a quick bread that requires minimal preparation and zero rise time, making it a breeze to whip up whenever a craving strikes.
NO YEAST REQUIRED: Perfect for those who are new to bread baking or intimidated by working with yeast, soda bread provides a foolproof option for homemade bread that anyone can master.
EVERYDAY INGREDIENTS. With just a handful of basic ingredients like flour, baking soda, salt, and buttermilk, soda bread is made from pantry staples that you likely already have on hand.
HEARTY TEXTURE: The combination of baking soda and buttermilk creates a unique texture in soda bread that is dense yet tender, with a satisfyingly crusty exterior.
ADAPTABLE: While traditional soda bread is delicious on its own, you can also customize it by adding ingredients like raisins, nuts, seeds, or herbs to suit your taste preferences.
GOES WITH EVERYTHING: Soda bread can be enjoyed in various ways, from accompanying hearty stews to being toasted and slathered with butter and jam for breakfast or as a snack.
Irish Soda Bread ingredients
This Irish soda bread is made with ingredients you probably have on hand right now! Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):
Buttermilk or kefir: Buttermilk or kefir provides acidity to react with the baking soda, resulting in carbon dioxide bubbles that help the bread rise. It also adds tanginess and moisture to the dough. While you can use a buttermilk substitute in a bind, real buttermilk works best in this recipe.
Egg: The egg is optional because it’s not traditional, but it adds extra richness, moistness and structure to the bread.
Flour: All-purpose flour is the base of the dough, providing structure and volume to the bread. Be sure to measure the flour accurately using a scale (preferred) or the spoon and level method to avoid adding too much flour, which can result in a dense loaf.
Granulated sugar: A little sugar adds subtle sweetness to the bread to balance the buttermilk and helps the crust brown beautifully while baking.
Baking soda: This is the leavening agent in soda bread, reacting with the acidic buttermilk to create carbon dioxide bubbles that help the bread rise.
Table salt: Salt enhances the flavor of the bread and helps balance the sweetness of the sugar. It also strengthens the gluten in the dough, contributing to the bread’s structure.
Butter: Cold cubed butter is cut into the flour mixture to create pockets of fat that help tenderize the bread and create a flaky texture. It also adds richness and flavor to the dough. Use unsalted butter or reduce the salt in the recipe.
Soda Bread Recipe variations
Irish soda bread is a versatile recipe that can be customized in various ways to suit different tastes and preferences. Feel free to mix and match ingredients to create your own unique spin on this classic Irish bread. Here are a few ideas:
Whole Wheat Soda Bread: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber.
Multigrain Soda Bread: Add a variety of grains and seeds such as oats, wheat germ, flaxseeds, or sunflower seeds to the dough for added texture and nutrition.
Raisin Soda Bread: Mix in a cup of raisins or currants to the dough for a sweet and fruity twist on traditional soda bread. This variation is often referred to as “spotted dog” or “barmbrack” and the variation I’m sharing with you today.
Cheese and Herb Soda Bread: Fold shredded cheese and chopped herbs such as chives, parsley, or rosemary into the dough for a savory and aromatic loaf.
Savory Soda Bread: Add ingredients like cooked bacon, caramelized onions, garlic, or shredded cheese to the dough for a savory twist that pairs well with soups and stews.
Sweet Soda Bread: Increase the sugar in the recipe and add ingredients like cinnamon, nutmeg, or orange zest for a sweeter version that is perfect for breakfast or tea time.
Gluten-Free Soda Bread: I have not personally tried making this recipe with gluten free flour, but I imagine 1 to 1 baking flour like Bob’s Red Mill would work well.
Make Small Loaves: You can divide this dough into as many loaves as you would like and reduce the baking time as needed. Bake to an internal temperature of 190 degrees F.
How to make Irish Soda Bread
Let’s take a closer look at how to make Irish soda bread with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1:Dry ingredients. Whisk the flour, sugar, baking soda, and salt together in a large bowl.
Step 2:Buttermilk. Whisk the buttermilk and egg together in a liquid measuring cup.
Step 3: Cut in Butter. Use a pastry cutter or your fingers to cut the butter into the flour until pea-sized crumbs form. (I start with a pastry cutter, then finish with fingers). Stir in the raisins or dried cranberries, if using.
Step 4:Add Buttermilk. Make a well in the center. Pour the chilled buttermilk/egg mixture into the well, then fold together using a stiff spatula or wooden spoon until the dough is moistened and starts to come together.
Step 5:Form into a Ball: Spray your hands with nonstick spray, then dust with flour. Transfer the dough to the worksurface and quickly shape into a shaggy ball, kneading lightly if necessary. Sprinkle with 1-2 tablespoons coarse sugar, if using.
Step 6:Make an X, Transfer dough to a cast iron skillet, parchment lined baking sheet or Dutch oven. Use a knife to score the top with a large, 1/-2 deep “X” in the center.
Step 7:Bake. Bake in the center of your preheated oven at 400 degrees F for 45-55 minutes, until the center reaches 190 degrees F. I use this digital probe thermometer – perfect every time!
Cool: Using oven mitts, immediately transfer the bread to a wire rack to cool for 15 minutes before slicing.
Tips for Traditional Irish Soda Bread Recipe
Follow these tips to ensure that your Irish soda bread turns out beautifully every time!
Pick your baking pan: Soda bread can be made in virtually any oven-proof pan that is large enough. Use a seasoned cast or skillet or line a cast iron skillet with parchment paper, use a parchment lined baking sheet, a 5 quart or large Dutch oven (lid off) or even a 9-10 inch pie dish (the bread won’t spread as much, may need to adjust baking time).
Wetter Dough = Moister Crumb: It’s best to start with less flour in the dough, then add a little when kneading, as needed. Add just enough flour to make kneading the dough tolerable. Do not add too much flour or over-mix or the bread will be tough.
The Exact Amount of Flour Will Differ: There are many variables in making bread such as buttermilk and butter brand, humidity, working surface temperature and even the flour brand, so be flexible – you may need to add more or less flour every time!
Handle the Dough Gently: When mixing the dough, avoid overworking it as this can result in a tough loaf. Mix the ingredients until just combined to prevent gluten from developing too much.
Use Cold Ingredients: Keep your butter, buttermilk, and egg (if using) cold until ready to use. The colder the ingredients, the less sticky and easier to handle the dough will be. I suggest chopping the butter and placing it in the freezer while you prep the rest of the ingredients. Cold ingredients help create a more tender texture, ensuring the butter doesn’t melt too quickly into the dough.
Make the Top Cross Long Enough: The cross should be a about 2 inches long on each side to allow the bread to expand.
Use an Instant Read Thermometer: Irish soda bread is best when baked until golden brown on the outside, but still tender on the inside. The best way to achieve this ideal balance is to use an instant read thermometer and pull the bread when it reaches 190 degrees F. I use this digital probe thermometer because it is inserted into the bread while it bakes, so you know exactly when it’s time to remove the bread – perfect every time! (Thermometer is also is ideal for meat, chicken and fish!)
Transfer the Bread Immediately. Use hot pads to transfer the bread to a wire rack as soon as it comes out of the oven, otherwise the bottom can burn and the bread will continue to cook.
How to serve this Traditional Irish Soda Bread Recipe
Irish soda bread is delicious served in various ways, there is no right or wrong as long as you love it! Here are some ideas:
With Butter and Jam: Spread slices with butter and your favorite jam or marmalade.
As a Side with Soup or Stew: Serve slices of soda bread alongside a hearty soup or stew to soak up the delicious broth and add a rustic touch to your meal.
With Cheese: Pair with your favorite cheese, such as sharp cheddar or Irish farmhouse cheese.
Toasted: Toast slices of bread until golden brown and crispy, then serve with butter, honey, or avocado.
As a Sandwich: Use slices of soda bread to make sandwiches with your favorite fillings, such as roast beef, turkey, or grilled vegetables, for a hearty and satisfying lunch option.
With Smoked Salmon: Top bread with smoked salmon, cream cheese, and thinly sliced red onion for an elegant and delicious appetizer or light meal.
As French Toast: Turn leftover Irish soda bread into a decadent breakfast by using it to make French toast. Dip slices of soda bread in a mixture of beaten eggs, milk, and cinnamon, then fry until golden brown and serve with maple syrup or fresh berries.
Avocado Toast: Top the bread with creamy avocado slices and your favorite toppings such as sliced tomatoes, red pepper flakes, poached eggs, or crumbled feta.
Storing this recipe for Irish Soda Bread
Store soda bread in an airtight container at room temperature for 2-3 days or refrigerate up to one week. Toast leftover slices or wrap in a damp paper and microwave for 8-10 seconds to add moistness back into the bread.
HOW TO freeze irish bread
To freeze slices of soda bread: Wrap slices individually in plastic wrap, then place in a plastic bag; freeze for up to 3 months.
To freeze the whole loaf: Allow the soda bread to cool to room temperature, then wrap tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Place the wrapped soda bread in a freezer-safe plastic bag or airtight container and freeze for up to 3 months. When ready to use, thaw the soda bread in the refrigerator overnight or at room temperature for a few hours.
Say goodbye to waiting for dough to rise with this quick and easy Irish soda bread recipe! With step-by-step pictures, a full video tutorial, and plenty of helpful tips, you'll be pulling the most beautiful loaf out of the oven that's crisp on the outside, tender on the inside, and full of flavor. This recipe can be made with virtually any pan, boasts zero rise time, and provides lots of variations including an optional coarse sugar coating for a sweet crunch.
Servings: 1loaf
Prep Time: 20 minutesmins
Cook Time: 45 minutesmins
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4 1/4cups (531 g)all-purpose flour, plus more for dusting(Weigh or MEASURE ACCURATELY – spoon and level)*
1/4cupgranulated sugar
1teaspoonbaking soda
1teaspoontable salt
1and ¾ cups buttermilk
1eggoptional, see note
6Tablespoonscold unsalted butter
Optional: 1 cup dried cranberries or raisins
Optional: coarse sugar crystals for topping
Instructions
Prep Oven and Butter: Preheat oven to 400 degrees F. Cube the butter into small pieces and place it in the freezer.
Pick Your Pan: Soda bread can be made in virtually any oven-proof pan that is large enough. Use a seasoned cast iron skillet or line a cast iron skillet with parchment paper, use a parchment lined baking sheet, a greased or parchment lined 5 quart Dutch oven (or larger, lid off).
Dry ingredients: Whisk the flour, sugar, baking soda, and salt together in a large bowl.
Buttermilk: Whisk the buttermilk and egg together in a liquid measuring cup. Refrigerate until ready to use.
Cut in Butter: Use a pastry cutter or your fingers to cut the butter into the flour until pea-sized crumbs form. (I start with a pastry cutter, then finish with fingers). Stir in the raisins. Work quickly now to keep the butter chilled, the colder the butter, the less sticky the dough.
Add Buttermilk: Make a well in the center of the flour mixture. Pour the chilled buttermilk/egg mixture into the well, then fold together using a stiff spatula or wooden spoon until the dough becomes too difficult to stir.
Form into a Ball: Note, Wetter Dough = Moister Crumb. Lightly flour a work surface. Spray your hands with nonstick spray, then dust them with flour. Transfer the dough to the worksurface and quickly shape into a shaggy ball, kneading lightly if necessary. The dough will be very sticky; sprinkle it with just enough flour to make forming the ball tolerable. Do not add too much flour or over-mix or the bread will be tough.
Make an X: Transfer dough to the prepared pan. Sprinkle with 1-2 tablespoons coarse sugar, if using. Use a knife to score the top with a large, 1/-2 deep “X” in the center.
Bake: Bake in the center of your preheated oven at 400 degrees F for 45-55 minutes, until the center reaches 190 degrees F on an instant read thermometer. I use this digital probe thermometer because it is inserted into the bread while it bakes, so you know exactly when it's time to remove the bread – perfect every time!
Cool: Using oven mitts, immediately transfer the bread to a wire rack to cool for at least 15 minutes before slicing. The bread is rustic and craggly, so don't expect perfect slices!
Video
Notes
*The most accurate method to measure flour is with a food scale. If you don’t own one (I HIGHLY encourage you get one, this is the one I have), then fluff the flour with a spoon, then spoon the flour into the measuring cup. DO NOT scoop the measuring cup into the flour or it will be more compact, and you’ll end up with more flour AKA dense, dry bread.
Storage: Store soda bread in an airtight container at room temperature for 2-3 days, refrigerate up to one week, or freeze for up to 3 months. Toast leftover slices or wrap in a damp paper and microwave for 8-10 seconds to add moistness back into the bread.
Egg: If omitting, you don’t need to change any other ingredients.
This is AWESOME! The bread is so tasty and the cranberries are such a nice touch, as is the coarse sugar coating. I slather the slices with either red currant or lingonberry jelly for a little bit of a Viking taste and it’s SO good. Thank you for this treat!
Kent Duryee says
This is AWESOME! The bread is so tasty and the cranberries are such a nice touch, as is the coarse sugar coating. I slather the slices with either red currant or lingonberry jelly for a little bit of a Viking taste and it’s SO good. Thank you for this treat!
Jen says
I love lingonberry jelly! I’m so glad that you enjoyed the recipe!