This easy no yeast Irish Soda Bread is a cinch to make. It has a crispy crust yet soft and slightly sweet on the inside. This delectable Irish soda bread is best served warm. I love to serve it with Corned Beef and Cabbage and Traditional Irish Colcannon Potatoes and Cabbage for a traditional St. Patrick’s Day feast.
Irish Soda Bread is a no yeast sweet white bread made with butter, eggs and generally dappled with raisins. The “Soda” portion of the name comes from the baking soda in it used for leavening. 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?
Start by whisking 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 dough on to a lightly floured surface and knead until all the dough is moistened. Place on a baking sheet covered with parchment paper.
Now mix together the buttermilk and butter. Then brush the mixture over the top of 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
- Do not overwork the dough. Simply mix the dough until it is too stiff to stir then turn it on to a lightly flour 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 for 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 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 grated orange peel.
- 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 raisins and 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 raisins and sprinkled sugar over the loaf.
More bread recipes you will love!
- Strawberry Bread with Whipped Strawberry Butter
- Apple Bread with Cinnamon Pecan Crunch
- Bacon Jalapeno Cheddar Beer Bread
- Carrot Bread
- Banana Nut Bread
- Lemon Blueberry Bread
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 1x
- 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 butter well chilled
- 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 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. 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
- Do not overwork the dough. Simply mix the dough until it is too stiff to stir then turn it on to a lightly flour 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 for 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 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 loaf 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.
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