My Irish Soda Bread is a quick bread that’s easier to make than you might think. This raisin-filled bread makes a wonderful breakfast treat but is also a must at St. Paddy’s Day dinners alongside shepherd’s pie and corned beef and cabbage!
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I’ve been making Irish soda bread for over two decades now and it’s most certainly a favorite in our home.
I’ll usually make 3-4 loaves at a time for our annual St. Paddy’s Day dinner because it goes fast!
It’s best served with Irish butter and orange marmalade and is just as good for breakfast with corned beef hash as it is for dinner alongside Jim’s shepherd’s pie, corned beef and cabbage, or Guinness stew, and followed with a slice of chocolate Guinness cake.
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How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 400f and set a rack to the middle level. Line a baking sheet with parchment paper and cube 4 tablespoons of cold unsalted butter. In a large bowl combine 3 cups (360g) of all-purpose flour, 3 tablespoons of sugar, 1 teaspoon of baking soda, 2 teaspoons of baking powder, and a 1/2 teaspoon of salt and mix until combined. Add the butter and using your hands or a pastry cutter, combine until the butter disappears.
- Add 1 cup (149g) of raisins to the flour mixture and mix until combined.
- In a small bowl add 1 cup (227g) of buttermilk and 1 large egg, whisking until combined. Pour the buttermilk mixture into the flour mixture.
- Use a fork to combine the buttermilk and flour, then, with floured hands shape the mixture into a large ball. Place the ball onto a floured surface and knead just enough for it to come together in a shaggy dough ball. Note: Please don’t overmix which will make the bread tough instead of flaky.
- Transfer the ball to the lined baking sheet and use a sharp knife to cut a cross, or an X, about 1/2 inch deep into the top of the dough.
- Bake for 15 minutes, then reduce the heat to 350f and continue to bake for an additional 20 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool and serve with butter, jam, or marmalade. Enjoy!
Top tips
- Don’t overmix! Much like our chocolate chip scones, Irish soda bread shouldn’t be overmixed. The bread should be kneaded enough just to bring it together so it can be shaped into a circle.
- Buttermilk. Buttermilk is widely available in most grocery stores, but if you’re unable to find it, you can make your own using milk and white vinegar. Simply add 1 tablespoon of white vinegar to a measuring cup and fill it with enough milk to equal 1 cup. Stir the mixture and allow it to sit for 5-10 minutes before using.
- Additions. Most store-bought Irish soda bread will include raisins, and some may include caraway seeds. If you’d like to add caraway seeds to this Irish soda bread 2 teaspoons worth should suffice.
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Irish Soda Bread
Ingredients
- 3 cups (360g) all-purpose flour plus more for bench flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (57g) unsalted butter cold and cubed
- 1 cup (227g) buttermilk
- 1 large egg beaten
- 1 cup (149g) raisins
Instructions
- Preheat the oven to 400f and set a rack to the middle level. Line a baking sheet with parchment paper.
- In a large bowl combine the flour, sugar, baking soda, baking powder, and salt and mix until combined.
- Using your hands or a pastry cutter, add the butter to the flour and mix until the butter disappears.
- Add the raisins to the flour mixture and stir until combined.
- In a small bowl whisk together the buttermilk and egg, then pour the mixture into the flour mixture using a fork to combine.
- With floured hands shape the mixture into a large ball, then place the dough onto a floured surface and knead just enough for it to come together in a shaggy dough ball.
- Using a sharp knife, cut a large X or cross about 1/2 inch deep into the top of the dough.
- Bake for 15 minutes, then reduce the heat to 350f and continue to bake for an additional 20 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Transfer to a wire rack to cool and serve with plenty of Irish butter, jam or marmalade. Enjoy!
Notes
- Caraway seeds can be added if desired.
- Soda bread can be stored for 2 days at room temperature, or in the refrigerator for 5 days.
- All ovens are different and the bread should be cooked until a toothpick inserted in the center comes out clean. If you find the top is browning too much while waiting for the inside to cook, lightly tent the top with foil to prevent further browning.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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OK, so I have absolutely loved everything else I’ve made from this site, but this was disappointing. Good flavor, but dry and crumbly. I did use “Golden” flour, which is King Arthur’s version of white-wholw wheat, so maybe that was the problem.. Also had trouble getting it to fully cook in the center, which granted could be the flour or my crap apartment oven.
Hi Jessica, sorry to hear you had some trouble with this. It could be related to the flour but not having used golden flour I can’t say for sure. As far as getting it to fully cook, every oven is different which is why we have a note in the recipe card that says it should be cooked until a toothpick inserted in the center comes out clean and if that causes too much browning on the outside, to lightly tent the top of the bread to prevent further browning.
Hi Jim and Tara—Made this today and it came out delicious. Looked just like Tara’s picture. Even had orange marmalade to spread on it. The only thing I did different was soaked the raisins in hot water for 15 minutes, drained them and added to the mixture. That’s a tip I have from an oatmeal raisin cookie recipe that I use. Makes them plump and soft in texture.
We’re so happy you enjoyed it, Rose!
Can I also add sour cream to the recipe?
Hi Denise, we haven’t tested the recipe with the addition of sour cream so can’t say for sure, however, I will say that we’ve been using this recipe for decades now and don’t think anything additional is needed.
This was my first time making soda bread, it came out great. My only change was soaking the raisins ahead of time for about 15 minutes.
We’re so happy you enjoyed, Peter, and thanks for sharing the bit about soaking the raisins. Great suggestion!
Perfect Irish soda bread. Made it yesterday and it is delicious with Irish butter. I’m happy with how little sugar this recipe calls for!
Love all your recipes from sip and feast!
We’re so happy you enjoyed this one, Mary!