Irish Soda Bread is a simple, no-rise bread that your family will love. Don’t just make this for St. Patrick’s Day, make it all year round!
I love easy, quick bread recipes, and this one for Irish Soda bread is so simple. It really is just the mixing together of ingredients to bring about a golden, crusty loaf of bread. This is a great recipe for beginning bakers, and I have step-by-step pictures to guide you through.
How to Make Irish Soda Bread
Here is a quick overview of how this quick bread recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Whisk Dry Ingredients
Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl.
Combine the Buttermilk and Butter
Mix the buttermilk and melted butter in a large measuring cup, then pour into the flour mixture.
Mix Dough
Using a spatula, fold the buttermilk and butter mixture into the flour until it starts to combine. Then fold in the raisins.
Gently Knead the Dough
Dump the dough onto a lightly floured surface and gently knead it until it comes together into a round loaf.
Cut the Top
Use a sharp serrated knife to cut an X in the top of the dough. This allows heat to get to the center of the loaf and bake evenly.
Bake the Bread
Bake for 45-55 minutes, or until a toothpick comes out clean. Brush with melted butter and enjoy!
Tips and Tricks
- Use active baking soda: Baking soda is the key leavening agent in this bread recipe (instead of yeast), so it is important that it is active. Test your baking soda by mixing a little with vinegar; it should bubble right away.
- Buttermilk substitute: If you don’t keep buttermilk on hand, you can make a replacement with milk and vinegar or lemon juice. See the exact recipe here: How to Make Buttermilk.
- Add foil when baking: To prevent your bread from getting overly brown, cover the top with a piece of foil while it finishes baking.
Storing and Freezing Irish Soda Bread
Store the bread once it has cooled in an airtight container at room temperature for three to four days. You can also freeze it. Once it has completely cooled, transfer it to a freezer-safe bag or container and place it in the freezer for up to three months.
If you make this Irish Soda Bread recipe or any of my other recipes, I’d love to hear what you think!
Irish Soda Bread
Ingredients
- 4 cups all purpose flour (480 grams)
- 3 tablespoons granulated sugar (37.125 grams)
- 1 1/2 teaspoons table salt (9 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon baking soda (6 grams)
- 1 3/4 cups buttermilk (397.25 grams)
- 2 tablespoons unsalted butter melted (28.25 grams)
- 1 cup raisins optional (149 grams)
- 1 tablespoon unsalted butter melted for topping, optional (14.125 grams)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.4 cups all purpose flour, 3 tablespoons granulated sugar, 1 1/2 teaspoons table salt, 1 teaspoon baking powder, 1 teaspoon baking soda
- In a large measuring cup, mix together the buttermilk and melted butter. Then pour into the flour mixture. Using a spatula, fold the buttermilk and butter mixture into the flour until it starts to combine. Then fold in the raisins if using. The dough will still be loose when you head to the next step.1 3/4 cups buttermilk, 2 tablespoons unsalted butter, 1 cup raisins
- Turn the dough out onto a well-floured surface and gently knead a few times until the dough comes together. Then shape it into a ball. Flatten slightly, about a 7-inch round, and put it on the prepared pan. Using a serrated knife, cut an X about 1/4 inch deep into the loaf.
- Bake for 45 to 55 minutes, rotating once during baking, until the loaf is golden brown and a toothpick inserted in the middle comes out clean. I like to cover my loaf with aluminum foil halfway through baking so that the top doesn't over-brown.
- Brush the loaf with melted butter and transfer to a wire cooling rack. Allow it to cool for an hour before slicing with a serrated knife.1 tablespoon unsalted butter
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