Irish Soda Bread
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I didn’t think Irish Soda Bread could be this easy until this golden loaf came out of the oven. The inside is soft and studded with sweet raisins. Orange zest gives it a subtle citrus note that’s amazing. There’s no yeast and no waiting, just mix and bake. It’s rustic, homey, and absolutely delicious.
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I make it for St. Patrick’s Day celebrations, Sunday mornings, holiday brunches, and cozy soup nights because it’s the perfect bread that everyone loves. It’s great with butter, jam, or just on its own. It’s simple enough for beginners but impressive enough for guests. Keep it at room temp for 2 days or freeze for up to 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Irish Soda Bread with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re about to make the best Irish soda bread without yeast, and it comes together faster than you’d think.
Preheat and Prep Your Baking Sheet
Preheat oven to 375°F (190°C). Oven temperatures can vary by models and brands, so use an oven thermometer to verify you’re actually baking at 375°F for even browning and proper bread rise.
Line a baking sheet with parchment paper or a silicone baking mat so the loaf releases easily and cleanup is quick. If you want a taller loaf, you can use a baking pan, loaf pan, or bread pan.
Mix the Dry Ingredients and Cut In the Butter
In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, and salt. For a heartier, nuttier loaf, try replacing your white flour with wholemeal flour or whole wheat flour, but note that the bread might become slightly denser and less tender.
Add cold unsalted butter, cut into ½-inch cubes. The cold fat from cold butter creates pockets that make the crumb tender, which you won’t get from using softened butter, so make sure it’s properly chilled.
Work it into the flour using a dough blender or a tilt-head stand mixer on low speed until the mixture looks like coarse crumbs. You want small, pea-sized butter pieces throughout.
Whisk the Wet Ingredients
In a separate large bowl, whisk together cold buttermilk, egg, and orange zest until everything is smooth and combined. Feel free to substitute up to ½ cup of the buttermilk with heavy cream for a richer, more tender crumb, though the flavor will be less tangy.
You can also make your own buttermilk by mixing 1 ¾ cups whole milk with 2 tablespoons lemon juice or white vinegar. Let it sit for 5 minutes until it curdles, then use it in place of store-bought buttermilk.
Combine Wet and Dry Ingredients
Pour the flour mixture into the buttermilk mixture and stir just until combined using your stand mixer, scraping down the sides clean with a rubber spatula. Don’t overmix; you want the dough slightly shaggy, not smooth.
Add the Raisins
Toss the dried raisins with the remaining 1 tablespoon of flour, then gently fold them into the dough. The flour coating helps keep the raisins from sinking during baking.
You could also use golden raisins instead of dark raisins for a milder, slightly sweeter flavor, or fold in 1 to 2 tablespoons of caraway seeds if you want a more authentic Irish pub-style soda bread with earthy, slightly peppery notes.
Shape the Loaf
Turn the sticky dough out onto a lightly floured surface. Don’t add too much flour, though; use just enough flour on your work surface to prevent sticking. Adding extra flour while kneading can make the bread dry and dense instead of tender.
Knead gently a few times, just enough to bring it together, and shape into a round loaf. Don’t overwork it or the bread will get tough.
Score and Bake
Place the loaf on your prepared baking sheet and cut a shallow X across the top using a sharp knife. That shallow X cut isn’t just for looks; it helps the center bake through evenly.
Bake for 45 to 55 minutes, until the bread turns light golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve
Let the bread cool slightly before slicing with a serrated bread knife and serving. The interior will set as it cools, making slicing cleaner. Enjoy!
Irish Soda Bread travels well to potlucks, brunches, and holiday gatherings because the crumb holds up well. Transfer the baked loaf to a wire rack immediately after removing it from the oven so air circulates underneath and prevents the bottom from getting soggy during travel.
Once cooled, wrap the loaf tightly in aluminum foil or plastic wrap to keep it moist. If you’re bringing it to a morning event, slice it beforehand and arrange the pieces in a bread basket lined with a clean kitchen towel.
For longer trips, place the wrapped loaf in an airtight container to protect the crust and prevent it from drying out.
Ingredients
- 4 cups all-purpose flour plus 1 tablespoon for coating the raisins
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 4 tablespoons cold unsalted butter cut into ½-inch cubes
- 1 ¾ cups buttermilk cold and shaken
- 1 large egg
- 1 teaspoon orange zest
- 1 cup dried raisins
Video
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a baking mat.
- In a large bowl, mix the all-purpose flour, sugar, baking soda, and salt. Add the cold butter and work it into the flour using a pastry cutter or mixer on low speed until the mixture resembles coarse crumbs.4 cups all-purpose flour, 4 tablespoons sugar, 1 teaspoon baking soda, 1 ½ teaspoons salt, 4 tablespoons cold unsalted butter
- In a separate bowl, whisk together the buttermilk, egg, and orange zest.1 ¾ cups buttermilk, 1 large egg, 1 teaspoon orange zest
- Pour the wet ingredients into the flour mixture and stir just until combined. Do not overmix.
- Toss the raisins with the remaining 1 tablespoon of flour, then gently fold them into the dough.1 cup dried raisins
- Turn the dough out onto a lightly floured surface. Knead gently a few times and shape into a round loaf.
- Place the loaf on the prepared baking sheet and cut a shallow “X” across the top using a sharp knife.
- Bake for 45 to 55 minutes, until the bread is golden and a toothpick inserted in the center comes out clean.
- Let the bread cool slightly before slicing and serving.
Notes
Nutrition
How to Store Leftovers
Store Irish Soda Bread at room temperature in a loaf bread container, or wrapped tightly in plastic wrap or aluminum foil, for up to 2 days. The crust softens slightly as it sits, but the delicious flavor remains.
For longer storage, slice the loaf and flash-freeze individual pieces in a single layer on a freezer-safe sheet pan for about 1 hour. Then, once frozen solid, place them in a freezer-safe bag or airtight freezer container for 2 to 3 months.
Thaw slices in the fridge overnight, on the counter for about 30 minutes, or toast them straight from frozen for 3 to 4 minutes. You can also reheat thawed slices in the oven to refresh the crust and warm the center.
What to Serve With Irish Soda Bread
It’s perfect with salted butter and jam for breakfast, or alongside scrambled eggs, yogurt, and fresh fruit for a full brunch spread. I also love serving thick slices with hearty soups and stews like potato leek or beef stew because it soaks up every bit of broth.
For St. Patrick’s Day breakfast or special brunches, set out Irish butter, honey, and orange marmalade so everyone can customize their slice. Toasted slices also work great as a base for avocado, ricotta, or cream cheese spreads. The slightly sweet flavor from the raisins and orange zest makes it versatile enough for both sweet and savory toppings.
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