This easy no yeast traditional Irish Soda Bread is a cinch to make. It has a crispy crust yet it is tender and slightly sweet on the inside. This delectable Irish soda bread is best served warm. I love to serve it with soft sweet cream butter and jam.
Irish Soda Bread is a no yeast sweet white quick bread made with butter, eggs, and generally dappled with raisins or currants. The “Soda” portion of the name comes from the baking soda that is used as a leavening agent. It is best served warm right out of the oven with fresh soft creamy butter. With a few easy tips, this bread comes together in about ten minutes.
How do you make Irish Soda Bread?
In a large mixing bowl whisk the dry ingredients together. Next, add the shredded butter and stir to coat. Now whisk together the buttermilk and egg. Stir the buttermilk/egg mixture, and raisins into the flour mixture. Turn the dough onto a lightly floured surface and knead until all the dough is moistened. Place on a baking pan covered with parchment paper or a well-seasoned cast iron skillet.
Now mix together the buttermilk and butter. Then brush the mixture over the top of the loaf and sprinkle lightly with sugar. Finally, bake the bread in a preheated oven and serve warm.
Helpful tips for making Irish Soda Bread
- Put the butter in the freezer about 30 minutes prior to shredding it as it makes it so much easier to shred
- For optimal taste do not overwork the dough. Simply mix the dough until it is too stiff to stir then turn it onto a lightly floured surface and knead it until all the flour is moistened.
- Always preheat your oven and load on the middle rack in the center of the oven. If the loaf is browning too much to your liking simply place a loose piece of aluminum foil over the loaf while it finishes baking.
- If you don’t like raisins, omit them. The bread will still be delicious. Be sure to read my suggestions for flavor variations.
- Use a sharp serrated knife to score an “X” on the top of the loaf before baking as this helps assure it will cook all the way through.
- This Irish soda bread is best enjoyed right out of the oven with softened creamy butter however you can reheat the loaf on a cookie sheet at 325 for about 10 minutes.
- Individual slices can be reheated in the microwave for about 10 seconds or in the toaster until lightly browned.
Flavor variations for Irish Soda Bread
- Cheddar and rosemary – reduce sugar in bread to 2 tablespoons, add 1 1/2 cups cheddar cheese and 1 teaspoon dried rosemary. Omit raisins and sprinkled sugar over the loaf.
- Cranberry and orange – omit raisins and add 1 cup dried cranberries and 1 tablespoon orange zest.
- Garlic, Asiago, and chive – reduce sugar in bread to 1 tablespoon, add 1 teaspoon garlic powder, 1 cup grated Asiago, and 1/4 cup fresh snipped chives. Omit the raisins and the sprinkled sugar over the loaf.
- Jalapeno popper – reduce sugar in bread to 1 tablespoon, add 1 1/2 cups shredded sharp cheddar, 4 slices crispy cooked coarsely chopped bacon, and 1 small finely minced jalapeno. Omit the raisins and the sprinkled sugar over the loaf.
More bread recipes to try!
Irish Soda Bread
This fun and easy yeast-free bread is prepped in under ten minutes. It has a crispy crust with a soft sweet cake-like center. If you don’t like raisins be sure to read my flavor variation suggestions for both savory and sweet loaf recipes.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 12 servings
- Category: bread
- Method: bake
- Cuisine: Irish
Ingredients
Soda Bread
- 4 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup very cold unsalted butter
- 1 1/4 cups buttermilk
- 1 large egg
- 1 cup raisins
Top Glaze
- 2 tablespoons butter
- 2 tablespoons buttermilk
- 1/2 teaspoon sugar
Instructions
- Preheat oven to 375 degrees. Cover large baking sheet with parchment paper.
- In large bowl whisk together flour, sugar, baking powder, baking soda and salt. Shred chilled butter into the flour mixture and stir to coat.
- Whisk together buttermilk and egg. Stir buttermilk mixture and raisins into flour mixture. Turn mixture on to lightly floured surface and knead for about 30 seconds. Place on prepared cookie sheet. Use a sharp serrated knife to score an “X” on the top of the loaf.
- Melt 2 tablespoons butter. Combine with 2 tablespoons buttermilk. Brush over loaf and sprinkle lightly with sugar.
- Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Start checking the loaf after 30 minutes to check for doneness and to see if it is browning too fast. When browned to your liking cover with a loose piece of aluminum foil. Move to a wire rack to cool slightly. This bread is best served warm with soft butter.
Notes
- Put the butter in the freezer about 30 minutes prior to shredding it as it makes it so much easier to shred
- For optimal taste do not overwork the dough. Simply mix the dough until it is too stiff to stir then turn it onto a lightly floured surface and knead it until all the flour is moistened.
- Always preheat your oven and load on the middle rack in the center of the oven. If the loaf is browning too much to your liking simply place a loose piece of aluminum foil over the loaf while it finishes baking.
- If you don’t like raisins, omit them. The bread will still be delicious. Be sure to read my suggestions for flavor variations.
- Use a sharp serrated knife to score an “X” on the top of the loaf before baking as this helps assure it will cook all the way through.
- This Irish soda bread is best enjoyed right out of the oven with softened creamy butter however you can reheat the loaf on a cookie sheet at 325 for about 10 minutes.
- Individual slices can be reheated in the microwave for about 10 seconds or in the toaster until lightly browned.
Keywords: best Irish soda bread recipe, Irish soda bread with raisins, soda bread, easy Irish soda bread, what is Irish soda bread, how to make Irish soda bread
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Evon Elliott
How do you store this bread and how long does it keep? ☺️
Beth Pierce
For best results, store in an airtight container for about 3-4 days.
Vickie Rampelbergh
Thanks for posting the Irish Soda Bread ” – Beth , , I will be making , this – This week probably Thursday ” I believe , I already have your recipe saved , from , previous years …
As always
Beth Pierce
Thanks! Enjoy and happy St. Patrick’s Day!
Anna
I am a huge fan of soda bread! I could eat it every day!
★★★★★
April
I haven’t made Irish Soda Bread in yearrrrrrrs. So excited to try this recipe – it looks super yummy!
★★★★★
katerina
Such a great Irish soda bread recipe!! I can’t wait to try it!
★★★★★