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.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Leaveners: I use both baking powder and baking soda.
- Butter: unsalted. If using salted butter, reduce the amount of added salt to 1/4 teaspoon.
- Buttermilk: You can save money and make your buttermilk at home by adding 1 tablespoon of lemon juice or 1 tablespoon of white vinegar to a cup of milk and letting it sit for about 5 minutes.
- Raisins: You can substitute golden raisins. If you don’t like raisins, omit them. The bread will still be delicious. Be sure to read my suggestions for flavor variations.
How to Make Irish Soda Bread
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
In a large mixing bowl, whisk the dry ingredients together. Next, add the shredded butter and stir to coat. Whisk 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 it on a baking sheet covered with parchment paper or a well-seasoned cast iron skillet.
Now. mix the buttermilk and butter. 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.
Preparation Tips
- Put the butter in the freezer for about 30 minutes before 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.
- 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.
- 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 or toast individual slices.
Flavor Variations
- 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 sprinkle 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
Irish Soda Bread
Ingredients
Soda Bread
- 4 cups all purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup very cold unsalted butter
- 1¼ cups buttermilk
- 1 large egg
- 1 cup raisins
Top Glaze
- 2 tablespoons butter
- 2 tablespoons buttermilk
- ½ 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 for about 30 minutes before 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.
- 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.
- 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 or toast individual slices.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sofia
Loved your guide to traditional Irish Soda Bread. Clear instructions and great tips for a newbie baker. Freezing the butter before shredding is genius. That’s how you get the flaky texture.
Rosey
I haven’t had soda bread for so long. I can’t remember what it tastes like, I think I’ll surpise the familiy and whip up a batch of it this weekend. I don’t bake much but when I do, the family loves it, especially if it’s bread.
Beth Pierce
Thanks, Rosey, Enjoy!
Jennifer Passmore
I love Irish Soda Bread! I’ve never known how to make it at home. I am super glad I came across your blog post. I am bookmarking it for St. Patty’s Day!
Beth Pierce
Thanks, Jennifer! Enjoy!
Kimberley
This Irish soda bread was absolutely perfect! I love how simple and traditional the recipe is. Thanks for sharing!
Angela Campos
I love this recipe for Irish soda bread. It turned out perfect. I can’t wait to make it again…YUM!!!
Beth Pierce
Thank you, Angela! I am so happy that you liked it!
Cara
We have some extra bread flour we need to use up. Do you think this recipe would work with that instead of AP flour?
Beth Pierce
Yes I do
Catherine
This was the easiest bread I’ve ever made, and it turned out amazing! The crust was perfectly golden, and the inside was soft and slightly sweet. Perfect with some butter and jam!
Beth Pierce
Thanks, Catherine! I am so happy that you enjoyed ti!
Michelle
My first time making soda bread and it turned out great! My grandma always included raisins and this reminded me of hers. Thank you!
Beth Pierce
My pleasure, Michelle!
Shannah
The cheddar rosemary version of this is amazing. This recipe is so easy to follow and the bread turned out great.
Beth Pierce
Thank you, Shannah! I am so happy that you liked it!
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!