Irish soda bread is a traditional bread enjoyed in Ireland for centuries. Its simplicity and versatility make it a popular breakfast or afternoon tea choice. This bread requires no yeast and can be ready in under an hour.
It is made with flour, baking soda, salt, sugar, buttermilk, and raisins or currants. The result is a crusty, slightly sweet loaf with a soft, fluffy interior that pairs perfectly with butter or jam.
How to Make Irish Soda Bread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, and baking soda in the bowl of an electric mixer fitted with the paddle attachment.
Add the butter and mix at low speed until the butter is mixed with the flour. In a measuring cup, lightly beat together the buttermilk, egg, and orange zest if using. With the mixer at low speed, slowly add the buttermilk mixture to the flour mixture.
Combine the raisins with one tablespoon of flour and mix them into the dough; it will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf.
Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
Bake the Irish Soda Bread for 45 to 55 minutes or until the interior reaches 180° F on an instant-read thermometer or insert a long, thin skewer into the center. If it comes out clean, it's done. Remove from the oven and cool completely on a baking rack.
Serve the Irish Soda Bread warm or at room temperature.
Related Recipes:
- Buttermilk biscuits
- Whole wheat biscuits
- Savory biscuits
- Whole wheat Irish soda bread
- Mini Irish soda bread
- Whole wheat Irish soda bread muffins
Recipe
Easy Irish Soda Bread
Ingredients
- 4 cups all-purpose flour or bread flour , spooned and leveled off (plus more for your hands and counter)
- 1 teaspoons baking soda
- 1 teaspoon kosher salt
- ¼ cup light brown sugar or granulated sugar , packed and leveled off
- 1 ¾ cups buttermilk , shaken
- 1 cup raisins or currants toss in 1 tablespoon of flour
- 4 tablespoons unsalted butter , cut into ½ inch dice
- Zest of 1 orange , optional
- 1 extra-large egg , lightly beaten
- 2 tablespoons turbinado raw sugar for topping
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, and baking soda in the bowl of an electric mixer fitted with the paddle attachment.
- Add the butter and mix at low speed until the butter is mixed into the flour. In a measuring cup, lightly beat together the buttermilk, egg, and orange zest if using. With the mixer at low speed, slowly add the buttermilk mixture to the flour mixture.
- Combine the raisins with one tablespoon of flour and mix them into the dough; it will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
- Bake, the Irish Soda Bread for 45 to 55 minutes or until the interior, reaches 180° degrees F on an instant-read thermometer or insert a long, thin skewer into the center. If it comes out clean, it's done. Remove from the oven and cool completely on a baking rack. Serve the Irish Soda Bread warm or at room temperature.
Notes
- If the top of the Irish Soda Bread is getting too dark while baking, tent the bread with some aluminum foil.
- Any dried fruits or an assortment of different varieties will work for this recipe.
- Do not over-knead or add too much flour, or you will end up with dry, hard bread.
- Here's a cool trick, when you tap the Irish Soda Bread, it will have a hollow sound when it is ready.
- If you don't have buttermilk, mix four tablespoons of fresh lemon juice or white vinegar with 400 ml of milk, stir, and leave to sit for 5 minutes.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.