Irish Soda Bread

Authentic Irish Soda Bread for Beginners

• Tastes like tradition. This soda bread has a slightly sweet, tender crumb with a crusty exterior, just like my mom used to make. The texture is very similar to a raisin scone rather than your typical quick bread (like beer bread, for example).
• Made from scratch, without yeast. When I say this bread is quick and easy, I mean it. Like my no-yeast cinnamon rolls, this Irish soda bread recipe uses baking powder and baking soda for leavening (hence the name “soda bread”!).
• Ready in 45 minutes. Have your Irish soda bread ready to slice in under an hour.
• Double the fun. This recipe actually makes 2 soft bread loaves, which I love because you can freeze one for later or gift it to a friend.

Gather Your Ingredients

As mentioned, the wonderful thing about Irish soda bread is that its fluffy texture comes from leavening agents, instead of yeast. Buttermilk reacts with the baking soda and powder to form tiny bubbles in the dough, which causes the bread to rise. The rest of the ingredients are also pantry staples, as you’ll see below. Scroll to the recipe card for the printable ingredients list and recipe details.

• Dry Ingredients – This is your all-purpose flour, sugar, and salt. Measure the flour correctly using a kitchen scale, or use the spoon and sweep method. Spoon the flour from the bag into your measuring cup and level off the top with a knife, to avoid overmeasuring.
• Baking Soda and Baking Powder – This Irish soda bread calls for both. Make sure to check the expiration dates on your leavening so you know they’re fresh. If your baking powder/soda is past its prime, your soda bread won’t rise.
• Butter and Eggs – You’ll need fridge-cold butter, cut into cubes. Salted or unsalted, it’s up to you.
• Buttermilk – If you don’t have buttermilk on hand in the fridge, you can make a homemade buttermilk substitute with regular milk and white vinegar. To make enough buttermilk for this recipe, combine 1 tablespoon of vinegar (or lemon juice) with enough milk to make 1 cup. Let the mixture sit for 5 minutes, then stir and use it in the recipe as directed. This will mimic the effects of real buttermilk, which is a tender crumb.
• Raisins – If you’re opposed to raisins, feel free to leave them out. Alternatively, swap them out with dried currants or dried cranberries.

How to Make Irish Soda Bread

Like I said, this recipe will be done from start to finish in under 45 minutes. All you need is a large bowl and a pastry cutter (or even a fork). 

1. Mix the dry ingredients. Start by whisking the flour, sugar, salt, baking powder, and baking soda together in a bowl.
2. Cut in the butter. Next, cut the cold, cubed butter into the dry ingredients using a pastry cutter or a fork. The mixture should look like coarse sand.
3. Add the wet ingredients. Now, stir in the eggs and buttermilk, followed by the raisins.
4. Knead. Knead the dough on a lightly floured surface for 5-10 minutes. Then, divide the dough in half, shaping each half into a round loaf. Arrange both loaves on a lined baking sheet, leaving about 6 inches in between.
5. Bake. Bake the bread at 375ºF for 30-35 minutes, until it’s golden brown. Transfer the bread to a cooling rack, and serve warm or at room temperature.

Tips for Successful Soda Bread

• Bake with high-quality butter. I recommend European Butter or Kerrygold Irish Butter. The higher butterfat content lends to a richer soda bread.
• Don’t overmix. Overmixing causes too much gluten to form, making the dough chewy. Soda bread should have a tender, soft crumb.
• Get neat slices. If you’re serving your bread freshly baked, use a serrated knife so it slices smoothly. Crusty breads like soda bread tend to crumble and break if you slice into them when they’re still warm.
• Add extra crunch. To enhance the crunchy crust, sprinkle the dough with turbinado sugar or even granulated sugar before baking. It adds a delicious, sweet crunch.
• Add orange zest. This is a good trick if you like a citrus note in your bread, which I think pairs well with the raisins. Just a few teaspoons will really add some flavor.
• Keep the bread slices airtight. Once you cut the soda bread, wrap it up tightly to store in foil or plastic wrap. Soda bread will dry out quickly, so keeping it fresh is key.
• Try baking in a cast-iron skillet. Since this recipe bakes 2 loaves, I find a baking pan is the easiest method. However, you can halve the recipe and bake the bread in an oven-proof skillet for a rustic look.

What to Eat With Irish Soda Bread

Authentic soda bread is a classic holiday side dish. Of course, you can make it for St. Patrick’s Day, or any other occasion that calls for mashed potatoes and a roast, like Christmas or Thanksgiving. Try these fudgy Baileys brownies for dessert.

Storage and Freezing Instructions

• Store at room temperature. Keep your Irish soda bread airtight at room temperature. You can use an airtight container, plastic wrap, or a zip-top bag.
• Freeze. Wrap your baked loaf in plastic wrap and then again in foil and store in the freezer for 1-2 months. Thaw and then reheat as desired!

More Quick Bread Recipes

• Chocolate Chip Banana Bread
• Strawberry Bread
• Easy Pumpkin Bread
• Zucchini Bread
• Pumpkin Beer Bread