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!
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 as it is for dinner alongside Jim’s shepherd’s pie, corned beef and cabbage, or Guinness stew!
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 for Irish soda bread
- 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
Irish soda bread is a quick bread that's easy to make with just a few ingredients. This bread is perfect for breakfast when topped with butter and jam.
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
Serving: 1slice | Calories: 209kcal | Carbohydrates: 37.8g | Protein: 4.8g | Fat: 4.6g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 231mg | Potassium: 244mg | Fiber: 1.3g | Sugar: 11.2g | Calcium: 73mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is the best soda I have ever made. Thank you for this wonderful recipe! Do easy and so delicious 💜
My family tore this apart, making 2 more loaves today for St. paddy’s day ! Thanks
Can I use salted butter and omit the 1/4 tsp salt in the recipe?
Yes, you can.
Very easy to make and so delicious. Thank you for this recipe; it’s a keeper for sure. I’ve shared it with my friends. And thanks for the reminder that you can make “buttermilk” with milk and white vinegar. It’s the only ingredient in this recipe that is not ordinarily found in my kitchen.
We’re so happy you enjoyed, Marita! Thanks for the comment!
Katy o riellys soda bread which they sell at shop rite in NJ sucks compared to this ❗️thanks for giving me confidence in baking skills as you know it’s a little more exact measuring than regular cooking. I’ve made pizza a couple of Times, garlic knots and about 4/-5 cakes on. The website sip and feast I don’t leave a lot of. Reviews but I’ll start doing more cause everything I make off of you guys is 🔥🔥🔥🔥🔥
We’re so happy you loved this one, Kerry! Thanks for the comment!
Hi Jim, I am finding reduced fat buttermilk. Would this change the recipe in any way? Thank you, Gail
Hi Gail, you can use the reduced fat buttermilk without making any changes to the recipe. Hope you enjoy!
Delicious! Similar to my recipe. I will add caraway seeds when I make it soon. A favorite of my husband’s being Irish. Never had it until I married him 62 yrs ago. Will make it for St. Patrick’s Day.☘️
Hey Jim,
I have a summer home in the Catskill Mountains, is there a difference in oven temperature (high elevation) when baking this up there?
Hi Dorothy, we haven’t tested this recipe at high altitudes, but would recommend you read the King Arthur website for their article on high-altitude baking. Since this is a complex subject, King Arthur also recommends looking at cooking guides from Colorado State University and New Mexico State University.
Thanks for the quick response and the great information. I will definitely look into that!!!
This Irish Soda Bread is so delicious! My husband and I ate half of it the evening I made it! And yes we included one tablespoon caraway seeds! I will be making it again and again. Thanks for the perfect recipe, Tara.
I made it with 1 teaspoon of caraway seeds. That added a nice, almost mild rye bread taste. The recommended 2 teaspoons would have been fine. The mistake I made was that I reformed it into a ball. The inside did not cook until I added 10 minutes more baking time.
Can anyone recommend a good thickness to knead it down to, – 1 1/2″, 2″, 2 1/2″, etc.?
Hi Sean, the dough should be in a ball, not flattened. This is a shaggy dough that doesn’t need too much kneading. All ovens are different, so while our instructions are to bake it for 15 minutes at 400f and then an additional 20 minutes at 350f, it should be baked until a toothpick inserted in the center comes out clean and the top is lightly browned.