Irish Soda Bread

Traditional Irish Soda Bread

Traditional Irish soda bread is a yeast free quick bread that consists of flour, baking soda (hence the name), salt and buttermilk.  This recipe has a tiny bit of sugar and butter as well for a hint of sweetness, and bit of richness, plus an egg for 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 substantial all at once.

Irish Soda Bread Add-Ins

Other additions you might see in Irish Soda breads are currents, 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.

Irish Soda Bread

The flavor is quite subtle, so you’re probably going to want to reach for 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 some juices from your brisket or corned beef or whatever other entrée you are serving.

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.  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.

Irish Soda Bread: 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 recipe has body, richness, and just a touch of sweetness.

Tweet This
Irish Soda Bread

How to Make Irish Soda Bread

Preheat the oven to 375°F.  Butter an 8-inch round cake pan, or spray 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.  

Irish Soda Bread

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.  

Irish Soda Bread

Lightly flour the counter or a clean work surface and knead the dough for about 2 minutes until smooth.  

Irish Soda Bread

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.  

Irish Soda Bread

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.  

Irish Soda Bread

Cut into slices or wedges.  This slices up even more easily the day after it is baked.

What to Serve with Irish Soda Bread:

Irish Soda Bread

Other Quick Bread Recipes:

Like this recipe? Pin it to your favorite board on Pinterest.

Pin This

Irish Soda Bread

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 recipe has body, richness, and just a touch of sweetness.
Yield: 8 People
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour

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 buttermilk
  • 1 large egg

Directions

  • Preheat the oven to 375°F. Butter an 8-inch round cake pan, or spray 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.

Nutrition Information

Calories: 216kcal | Carbohydrates: 39g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 292mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Calcium: 54mg | Iron: 2mg

Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved

Rate & Comment

Recipe Rating