Irish Soda Bread
on Feb 19, 2021, Updated Apr 15, 2025
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Traditional Irish soda bread is a yeast-free quick bread, and it's hard to imagine a St. Patrick's Day spread without it. This easy recipe has body, richness, and just a touch of sweetness.
Traditional Irish soda bread is a yeast-free quick bread that consists of flour, baking soda (hence the name), salt, and buttermilk. Almost every baker in Ireland has their version of Irish soda bread, or Wheaten bread, as it is also called. My recipe has a tiny bit of sugar and butter added as well for a hint of sweetness and a bit of richness, plus an egg for the body and baking powder to aid in the leavening. I think these extra few ingredients are worth it — it makes a loaf that is tender and light but still substantial.
The bread’s flavor is quite subtle, so you’re probably going to want to slather it with some good butter (Oh, Irish butter…we love you!), maybe some jam, or maybe dunk a wedge in some soup or use it to sop up juices from your brisket or corned beef or whatever other entrée you are serving.
What's In This Post?
Ingredients
- All-purpose flour – Provides structure to the bread.
- Kosher salt – Enhances all the flavors.
- Baking powder – Using baking powder helps lighten the loaf.
- Baking soda – The bread is called Irish Soda Bread because it uses baking soda as the primary leavening agent instead of yeast.
- Sugar – For a touch of sweetness.
- Chilled unsalted butter – The butter adds a bit of moisture and creates a more tender crumb.
- Buttermilk – Buttermilk reacts with the baking soda to provide leavening to the bread while also offering a tangy and rich flavor. If you don’t have it, a simple buttermilk substitution can be made with milk and either vinegar or lemon juice.
- Egg – Adds a bit more structure and moisture to the bread.
How to Make Irish Soda Bread
- Prepare the oven: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan or spray with nonstick cooking spray.
- Combine the dry ingredients: In a large bowl, combine the flour, salt, baking powder, baking soda, and sugar.
- Mix in the butter: With your fingers, rub the small bits of chilled butter into the flour mixture until the mixture is crumbly.
- Mix in the wet ingredients: Combine the buttermilk and egg. Pour the mixture into the dry ingredients and stir until the mixture comes together into a shaggy dough.
- Knead: Prepare a clean, lightly floured surface, and knead the dough for about 2 minutes until smooth.
- Shape the dough: Form the dough into an 8-inch round loaf and transfer to the prepared baking pan. With a sharp knife, cut a large X into the top of the dough.
Kitchen Smarts
Bakers cut an “X” in the top of the uncooked bread round to help the bread to cook through more evenly and prevent it from splitting in unexpected places when it bakes. The Irish also say cutting the “X” is to let the fairies out!
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- Bake: Bake for 35 to 40 minutes, until the top is golden brown and the crust is firm (you should be able to give it a nice knock with your knuckles).
- Cool: Cool in the pan on a wire rack for 10 minutes, then turn the bread out of the pan and cool completely (or til just barely warm) on the wire rack.
- Serve and enjoy: Cut into slices or wedges. This slices up even more easily the day after it is baked.
Variations
Other additions you might see in Irish Soda bread recipes are currants or raisins and sometimes orange zest. If you want to, you can add 1 cup of currants or raisins to the batter, and/or some orange zest to the batter.
You can also add some Irish whiskey; try soaking the raisins or currants in the whiskey before adding them. Caraway seeds are another popular addition. Add a couple of tablespoons to the dry ingredients for a slightly nutty rye flavor.
Baking Tips
When selecting a baking pan, make sure there is room around the bread so air can circulate. You can also bake this bread on a baking sheet or a large cast iron skillet instead. Some bakers like to make theirs in a Dutch oven. You can line the baking pan or baking sheet with parchment paper for the easiest clean-up.
Storage
If you can, plan to make it the day you plan to eat it; that’s when the bread will be the moistest and softest. Store leftover bread wrapped in plastic wrap at room temperature. But then, the next day and the day after, you’ll want to toast up those slices, which will revive the flavor and give it a nice, lightly crunchy texture.
What to Serve With Irish Soda Bread
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Irish Soda Bread
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 2 tablespoons chilled unsalted butter (cut into small pieces)
- ¾ cup buttermilk
- 1 large egg
Instructions
- Preheat the oven to 375 F. Butter an 8-inch round cake pan or spray it with nonstick cooking spray.
- In a large bowl, combine the flour, salt, baking powder, baking soda, and sugar. With your fingers, rub in the small bits of chilled butter until the mixture is crumbly.
- In a small bowl or measuring cup, combine the buttermilk and egg. Pour the mixture into the dry ingredients and stir until the mixture comes together into a shaggy dough. Lightly flour the counter or a clean work surface and knead the dough for about 2 minutes until smooth. Shape the dough into an 8-inch round loaf and transfer to the prepared baking pan.
- With a sharp knife, cut a large X into the top of the dough. Bake for 35 to 40 minutes, until the top is golden and the crust is firm (you should be able to give it a nice knock with your knuckles).
- Cool in the pan on a wire rack for 10 minutes, then turn the bread out of the pan and cool completely (or til just barely warm) on the wire rack. Cut into slices or wedges.
Notes
- Other additions you might see in Irish Soda breads are currants and sometimes orange zest, which you could add here, but I opted for a more straightforward bread. I’ve also seen recipes with the addition of Irish whiskey and caraway seeds…but though I tinkered with the traditional recipe a bit, I also kept the flavor simple.
- If you can, plan to make it the day you plan to eat it, that’s when the bread will be the moistest and softest.
- Store leftover bread wrapped in plastic wrap at room temperature. But then, the next day and the day after, you’ll want to toast up those slices, which will revive the flavor and give it a nice, lightly crunchy texture.
Amazing bread!