Irish Soda Bread is the ultimate no-fuss loaf—quick to make, deeply comforting, and steeped in Irish tradition. With its rustic crust and tender crumb, it channels the warmth of a Dublin bakery, yet its simplicity rivals the best Southern buttermilk biscuits.
It’s delicious straight from the oven, but a smear of Strawberry Jam Recipe Canning elevates its gentle sweetness, while a pairing with Shrimp Cocktail makes for a bold contrast.
A tip from the pros: don’t overwork the dough! The key to its delicate texture is a light touch—just like handling a flaky pastry. So grab a bowl, embrace tradition, and bake up a loaf that tells a story with every bite.
What’s So Great About This Dish?
- Fast, Foolproof, and No Yeast Required – No waiting, no kneading, just mix and bake! Perfect for when you want fresh bread without the hassle.
- Crisp Crust, Tender Crumb – That golden, crackly exterior meets a soft, slightly tangy inside, making every bite satisfying.
- A Slice of Irish Tradition – Every loaf brings a taste of Ireland to your table, connecting you to a timeless culinary heritage.
- Customizable and Versatile – Try it with raisins for a sweeter twist or a sprinkle of flaky sea salt for a rustic touch—every variation is delicious!
Irish Soda Bread Recipe
Irish soda bread is a rustic, quick bread with a crisp crust and tender crumb, made with simple ingredients like flour, buttermilk, and baking soda. Its slightly sweet flavor is complemented by bursts of raisins. This easy, no-yeast bread is perfect for breakfast or teatime.
Equipment
- 10” cast-iron skillet
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Wooden spoon
- Sharp knife
Ingredients
- 1 tsp sea salt
- 1 cup raisins or dried cranberries, optional
- 1¾ cups cold lowfat buttermilk or kefir
- 1 tsp baking soda
- 4 cups all-purpose flour, plus 1/4 cup more for dusting
- 1 large egg, cold
- 6 tbsp cold unsalted butter plus 1/2 Tbsp to grease pan
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 375˚F and generously grease a 10” cast-iron skillet with 1/2 tablespoon butter.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.
- Cut the butter into small pieces and work it into the flour with your fingers until the mixture resembles coarse crumbs.
- Stir in the raisins, making sure to break up any clumps.
- In a separate measuring cup, whisk the buttermilk and egg together, then pour it into the flour mixture.
- Stir gently with a wooden spoon until just combined and the dough barely starts to come together.
- Transfer it onto a floured surface and, using floured hands, shape it into a round loaf, keeping the texture shaggy.
- If the dough is too sticky, dust lightly with flour, but avoid over-mixing to prevent toughness.
- Place the dough into the buttered skillet, then use a sharp knife to cut a deep “X” on top.
- Bake in the center of the preheated oven for 50-55 minutes, until the bread sounds hollow when tapped.
- Transfer to a wire rack to cool before slicing.
Notes
- If you don’t have buttermilk, mix 1 ¾ cups milk with 1 ½ tablespoons vinegar or lemon juice and let sit for 10 minutes.
- The deep “X” on top allows the bread to expand evenly while baking and prevents cracking.
| Nutrition | Value |
| Calories | 259kcal |
| Carbohydrates | 49g |
| Fibre | 2g |
| Fat | 6g |
| Protein | 5g |
| Cholesterol | 29g |
Tips To Ease Your Job!
- Use a Pastry Cutter – Instead of using your fingers, a pastry cutter can quickly cut butter into the flour, saving time and reducing mess.
- Measure Ingredients Ahead – Pre-measuring all ingredients ensures a smooth workflow and prevents forgetting anything.
- Use a Stand Mixer – If preferred, use a stand mixer with a paddle attachment on low speed to mix the dough just until combined.
- Line the Skillet with Parchment – For easy cleanup and removal, place a round parchment paper at the bottom of the skillet before adding the dough.
- Wet Your Hands – Lightly dampening your hands with water helps prevent the dough from sticking while shaping.
