Irish Soda Bread

Irish Soda Bread is a dense, moist, slightly sweet, no yeast homemade bread with raisins throughout and no rising time. Perfect for beginning bakers!

This easy, old fashioned recipe makes an easy snack, Side Dish, or simple Breakfast. The recipe is easy to follow and you get hearty, tasty bread every time. Be sure to try other no yeast quick bread recipes like Banana Nut Bread and Easy Beer Bread.

Irish Soda Bread loaf on baking sheet

IRISH SODA BREAD

Unlike traditional yeast bread, you don’t have to worry about letting Soda Bread rise. Just combine the dense dough, then bake the whole loaf on a sheet pan. Instead of using a regular loaf pan, this bread is baked on a sheet to make a beautiful round loaf. You’ll get a super crispy crust with a shaggy, fluffy loaf inside.

There are lots of ways you can serve this easy Soda Bread. Cut it into thick slices and serve it with some melted butter or Homemade Blueberry Jam for a delicious breakfast. If you leave the raisins out of the recipe it could also make delicious sandwich bread.

Or make this the perfect loaf for St. Patrick’s Day. You can slice it up as a side dish to go with other traditional Irish dishes like Corned Beef, or Lamb Stew. It’s a nice sweet addition to your St. Patrick’s Day feast to contrast the savory dishes.

Irish Soda Bread loaf on baking sheet before baking

WHY IS IT CALLED SODA BREAD?

The name soda bread comes from the baking soda or bread soda that’s in the recipe. It originates in Ireland and the simple, inexpensive ingredients came about out of necessity. It’s an easy way to make a soft bread using basic ingredients.

MORE QUICK BREAD RECIPES

TIPS FOR MAKING EASY SODA BREAD

  • Prep: Start by preheating your oven to 375 degrees, then line your baking sheet with parchment paper. You can use a basic cookie sheet, an inch cake pan, or even a cast-iron skillet.
  • Dry ingredients: Sift together the flour, baking powder, baking soda, and salt in a large bowl and whisk the flour together. After combining the flour mixture, whisk in the brown sugar. Pour the mixture into your food processor and pulse it with the cold butter until it’s in coarse crumbs. If you don’t have a food processor you can just use a pastry cutter to get the butter mixture ready.
  • Wet ingredients: Put the crumbly butter mixture back into the bowl, then add in the eggs, buttermilk, and raisins. Whisk together into a shaggy dough. If you have sticky dough, that seems too wet add a little more flour.
  • Dough: Put the dough on a flat floured surface. To make sure the dough doesn’t stick to your hands knead it with floured hands for 30 seconds. Place the dough on the prepared sheet pan and use a bread knife to cut ½ inch deep cross in the top.
  • Bake: Cook for 35-40 minutes. Continue the bake time until it has a golden-brown crust. Let it cool on a wire rack before cutting with a serrated knife. The total time for the recipe is just 45-50 minutes.
  • Buttermilk: If you want to make homemade buttermilk add 1 tablespoon white vinegar or lemon juice to a cup measurer. Fill the rest of the cup with whole milk. Let it sit for 5 minutes.

Irish Soda Bread loaf sliced in half on baking sheet

VARIATIONS ON IRISH SODA BREAD

  • Mix-ins: For some extra mix-ins along with the raisins try adding caraway seeds, dried currants, dried cranberries, or chopped nuts. For some extra flavorings mix in lemon juice, vanilla extract, or almond extract.
  • Flour: You can change up the bread flour in the recipe. Instead of using all-purpose flour try using whole wheat flour, almond flour, or oat flour.
  • Sweeteners: Instead of brown sugar you can try using white sugar. Or replace the granulated sugar entirely with honey or maple syrup.
  • Biscuits: Instead of making a whole bread loaf you can cut the dough into small circles and bake them on a baking sheet to make old-fashioned biscuits.

EVEN MORE BREAD RECIPES

HOW TO STORE IRISH SODA BREAD

  • Serve: After baking the Irish Soda Bread, you can keep it at room temperature for 3-4 days. You can wrap it tightly or put it in an airtight container to store it in the pantry.
  • Store: Let the bread cool down. You can put cool bread in an airtight container to keep in the fridge for up to a week.
  • Freeze: To freeze the bread wrap it up tightly in aluminum foil. It will freeze well for 2-3 months.

Irish Soda Bread loaf on baking sheet

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Irish Soda Bread

Irish Soda Bread is a dense, moist, slightly sweet, no yeast homemade bread with raisins throughout and no rising time. Perfect for beginning bakers!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Bread
Cuisine Irish
Author Sabrina Snyder

Ingredients
 

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons brown sugar , packed
  • 3 tablespoons unsalted butter , frozen and cut into cubes
  • 1 large eggs
  • 3/4 cup buttermilk
  • 1 cup raisins

Instructions

  • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  • In a large bowl sift together flour, baking powder, baking soda, and salt.
  • Whisk in the brown sugar.
  • Add the mixture to a large food processor and pulse with butter until it resembles coarse crumbles.
  • Pour mixture back into a large bowl and whisk in the egg and buttermilk and raisins until well combined.
  • Add flour to a large flat surface and add the dough onto it, kneading the bread for 30 seconds, gently.
  • Place the bread dough onto the baking sheet and cut a cross into the top of the bread, about ½ inch deep.
  • Cook for 35-40 minutes before slicing and serving.

Nutrition

Calories: 160kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 215mg | Potassium: 182mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Keyword: Irish Soda Bread

Irish Soda Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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