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4.96 from 22 votes

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Irish
Servings: 12 slices


  • 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


  • 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!


  • 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.


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