Irish Soda Bread

Let’s Make Some Irish Soda Bread!

One bowl, no yeast, and a loaf of warm homemade bread ready to enjoy in under an hour. ♡

I love easy bread recipes that are low on fuss, and Irish soda bread is exactly that. There’s no rising, no complicated kneading, no special equipment required! Just stir together a simple dough made with pantry ingredients, shape it into a rustic round, score the top, and let the oven do the rest.

The result is a loaf with a tender crumb, a lightly crisp crust, and just the right hint of sweetness. I love the traditional Irish option of adding currants for little pops of flavor throughout, but the dough is wonderfully flexible if you’d rather keep things simple. Serve it warm with plenty of butter and enjoy every slice.

Recipe Tips

Here are a few simple tricks will help make sure your soda bread turns out perfectly every time:

• Don’t overmix the dough. Once the wet ingredients hit the flour, stir just until the dough comes together. Over-mixing can make the bread dense instead of tender.
• Keep the dough soft and slightly shaggy. Soda bread dough shouldn’t be smooth like sandwich bread. It should look rustic and a little rough when you shape it.
• Use real buttermilk if possible. Buttermilk reacts with the baking soda to help the bread rise and gives it that classic tangy flavor.
• Flour your hands when shaping. The dough can be a bit sticky, which is totally normal. A light dusting of flour helps you shape it without adding too much extra flour.
• Cut a deep “X” on top. That signature cross helps the bread bake evenly and allows steam to escape as it rises.
• Bake until it sounds hollow. If you tap the bottom of the loaf and it sounds hollow, it’s ready. If it sounds dull, give it another few minutes.
• Let it cool briefly before slicing. Ten minutes on a wire rack helps the crumb set up so the slices stay neat instead of crumbly.

Soda Bread Variations

Here are a few fun twists you’re welcome to try with this soda bread recipe:

• Add orange zest and a pinch of cinnamon for a brighter flavor.
• Swap the currants for raisins, dried cranberries, or chopped dried apricots for a different sweet twist.
• Make it sweeter by adding an extra tablespoon of sugar and a sprinkle of coarse sugar on top before baking.
• Add caraway seeds for a more traditional Irish bakery-style flavor.
• Stir in shredded cheddar and chopped chives for a savory version.

FAQ

More Irish-Inspired Recipes To Try!

Corned Beef and Cabbage

Corned Beef Hash

Guinness Chocolate Cake with Cream Cheese Frosting

Irish Coffee

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Irish Soda Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 1 loaf (about 10–12 slices) 1x

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Description

This easy Irish soda bread recipe is made with simple pantry ingredients and buttermilk, and baked into a tender, golden loaf with a crisp crust. Feel free to add currants if you would like!

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Ingredients

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• 4 cups all-purpose flour, plus extra for shaping
• 1 1/2 teaspoons fine sea salt
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 cup dried currants (optional)
• 1 large egg
• 1 3/4 cups buttermilk
• 4 tablespoons unsalted butter, melted and slightly cooled

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Instructions

1. Prep the oven. Heat oven to 400°F (200°C). Lightly grease a 9- or 10-inch cast iron skillet or line a baking sheet with parchment.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, salt, sugar, and baking soda until evenly combined. Stir in the currants, if using.
3. Add the wet ingredients. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Pour into the flour mixture and stir gently with a wooden spoon or spatula just until a shaggy dough forms. Avoid overmixing.
4. Shape the loaf. Turn the dough out onto a lightly floured surface and gently knead just a few times until it comes together. Shape into a round loaf and transfer to the prepared pan or baking sheet.
5. Score the top. Lightly dust the top of the dough with a bit of flour (this helps keep the knife from sticking), then use a sharp knife to cut a deep “X” across the top of the loaf.
6. Bake. Bake for 40–45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Cool slightly. Let cool on a wire rack for at least 10 minutes before slicing.

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