Irish Soda Bread is a quick bread that uses baking soda as a leavening agent and doesn’t require any yeast. The lightly-sweetened bread has a soft, biscuit-like texture that is perfect for soaking up butter!
I tried a lot of recipes for Irish soda bread before I found one that I liked. Many of the recipes that I tried were super crumbly or far too bitter for my liking.
I found a recipe that had sugar in it, and I played around with it until I had a version that I was happy with. This recipe is a little different than some of the traditional recipes because it has a few ingredients that add more flavor to the bread (brown sugar and vanilla), and those ingredients help to balance out some of the tang from the buttermilk and baking soda.
This version has become a family favorite. Give it a try, and it may become a favorite at your house, too!
“Delicious! Best recipe I’ve tried!” – Penni
What makes Irish soda bread different than traditional bread?
This bread is a quick bread, which means that it uses baking soda as a leavening agent and doesn’t require any yeast.
Rather than the fluffier texture of a yeast bread, the bread has a soft, biscuit-like texture that is perfect for soaking up butter!
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. The butter should be cool enough that it dents when pressed but shouldn’t be warm or smooshy.
- Sugar: This bread is a little sweeter than other versions that I’ve tried. If you would like a less sweet bread, cut the sugar back to 1/4-1/3 cup.
- Vanilla: While untraditional, it does add a little something to the bread. Feel free to omit it if you prefer.
- Flour: To properly measure the flour either weigh the flour or sift or stir the flour to break it up, lightly spoon into the measuring up, and level. Avoid packing in the flour to avoid a heavy loaf.
- Buttermilk: If you don’t have buttermilk, you can make an easy substitute with this buttermilk substitute recipe. Also, low-fat or full-fat buttermilk will work in this recipe.
- Raisins: You can substitute currants if you prefer.
How to make Irish soda bread
Step 1: Preheat the oven to 350 F.
Step 2: Add butter, brown sugar, vanilla, and egg to the bowl of a stand mixer. Mix until well-combined.
Step 3: Add flour, baking powder, baking soda, and buttermilk. Mix in until just combined. Don’t overmix the dough.
Step 4: Stir in the raisins. Spread the dough into prepared pan.
Step 5: Using a sharp knife, make cut a cross into the top of the dough. This allows the dough to cook more uniformly.
Step 6: Bake 30-45 minutes, or until a wooden toothpick inserted in the center comes out clean. Let it cool in the pan on a wire rack for 10-15 minutes.
Step 7: Remove it from the pan, and let it continue to cool on the rack. Serve warm or at room temperature.
Recipe Tips!
- Variations: Two easy ways to change up the flavor in this bread are to substitute currants for raisins and to add 1 teaspoon of caraway seeds to the bread.
- Baking pan: I’ve also used a 9-inch round cake pan to bake this bread. Either the cast iron skillet or cake pan will work.
Recipe FAQs
If you’d like to make the bread ahead of time, you can freeze it. Bake the bread as-directed, and let it cool to room temperature.
Wrap the cooled bread tightly in plastic wrap and place in a resealable plastic freezer bag. You can store the bread in the freezer for up to 2 months.
Irish soda bread goes well with corned beef and cabbage. You don’t have to save it for St. Patrick’s Day though! This tasty quick bread also goes well with soup.
Storage
Place any leftover bread in an airtight container and store at room temperature. Irish soda bread isn’t a great keeper and is best eaten in the first 2 days.
More St. Patrick’s Day recipes!
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Irish Soda Bread
Equipment
- 10-inch cast iron skillet
Ingredients
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 ¼ cups buttermilk
- 1 ¼ cups raisins
Instructions
- Preheat the oven to 350 F.
- Add butter, brown sugar, vanilla, and egg to the bowl of a stand mixer.
- Mix until well-combined.
- Add flour, baking powder, baking soda, and buttermilk.
- Mix in until just combined. Don't overmix.
- Stir in the raisins.
- Spread the dough into prepared pan.
- Using a sharp knife, make cut a cross into the top of the dough.
- Bake for about 30-45 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let it cool in the pan on a wire rack for 10-15 minutes.
- Remove it from the pan, and let it continue to cool on the rack.
- Serve warm or at room temperature.
Notes
- Butter: I use salted butter in this recipe. The butter should be cool enough that it dents when pressed but shouldn’t be warm or smooshy.
- Sugar: This bread is a little sweeter than other versions that I’ve tried. If you would like a less sweet bread, cut the sugar back to 1/4-1/3 cup.Â
- Vanilla: While untraditional, it does add a little something to the bread. Feel free to omit it if you prefer.Â
- Flour: To properly measure the flour either weigh the flour or sift or stir the flour to break it up, lightly spoon into the measuring up, and level. Avoid packing in the flour to avoid a heavy loaf.Â
- Â Buttermilk: If you don’t have buttermilk, you can make an easy substitute with this recipe. Also, low-fat or full-fat buttermilk will work in this recipe
- Raisins: You can substitute currants if you prefer.Â
- Nutrition values are estimates.Â
Nutrition
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Originally published 3/4/2021.
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Comments & Reviews
Linda Leone says
Similar to our family recipe we use 4 c flour (by weight) 2/3 c granulated sugar 1 tsp each baking soda, baking powder and salt. 1 stick cold salted butter grated on box grater and then cut in … 2Tbs caraway seeds (optional)I add them!😋
1 to 1.5 cups raisins (softened by hot water and drained well)
2 eggs beaten into 1.5 cups buttermilk Stir together just until it comes together .Put in large cast iron fry pan (if not seasoned well butter and then flour well. Cut deep cross dust with flou
Bake 425° hot oven for 15 min Reduce to 375° for approx 30 more min Internal temp 190° Enjoy
Kate says
Thanks for sharing your family recipe!
Cynthia Bliss says
I just made this and the taste is excellent. It took 55 minutes and I baked it to an internal temperature of 190*. I forgot to use buttermilk and used regular milk instead. It turned out fine.
Kate says
Thank you!
Charla says
I have seen recipes before for soda bread but never knew how to include it in meal planning. Ideas for including as part of meal, dessert or other suggestions.
Kate says
In addition to serving it on St. Patrick’s Day with corned beef, soda bread goes well with a number of other foods. This version is a little sweeter, so you may want to adjust the sugar depending on what you serve it with. The texture and the flavor make it great with soups and stews. You can also serve it warm with a generous pat of butter for dessert.
Penni says
Delicious! Best recipe I’ve tried!
Kate says
Thank you!! Glad you liked it!