Irish Soda Bread is a rustic, quick bread known for its tender crumb, lightly sweet flavor, and signature cross-scored top. Made without yeast and leavened with baking soda and buttermilk, it’s a simple and hearty bread traditionally enjoyed with butter, jam, or alongside soups and stews. This version includes raisins for a touch of natural sweetness and a rich, golden glaze for an irresistible finish.
Why You’ll Love This Recipe
This recipe comes together quickly with no need for rising or proofing. The buttermilk and cold butter create a moist, crumbly interior, while the golden crust provides a satisfying contrast. The addition of raisins adds gentle sweetness, making this loaf perfect for breakfast, brunch, or as a comforting side. Brushed with a buttery glaze and baked to perfection, it’s both homestyle and bakery-worthy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Bread:
4 cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup very cold unsalted butter
1¼ cups buttermilk
1 large egg
1 cup raisins
For the Glaze:
2 tablespoons butter
2 tablespoons buttermilk
½ teaspoon sugar
Directions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Grate the very cold butter into the dry mixture using a box grater. Stir to evenly distribute the butter and coat it with flour.
Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk and egg until well blended.
Pour the buttermilk mixture into the dry ingredients and stir to combine.
Add the raisins and mix gently until a soft dough forms.
Knead and Shape the Dough:
Turn the dough onto a lightly floured surface and knead gently for about 30 seconds, just until it comes together.
Shape the dough into a round loaf and transfer it to the prepared baking sheet.
Use a serrated knife to score a deep “X” on the top of the loaf.
Prepare the Glaze:
Melt the 2 tablespoons of butter and combine with 2 tablespoons of buttermilk.
Brush the mixture over the top of the loaf and sprinkle with ½ teaspoon of sugar.
Bake:
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
If the top is browning too quickly, tent loosely with foil during the last 10–15 minutes of baking.
Cool slightly on a wire rack before serving.
Servings and timing
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Yield: 1 loaf (8–10 slices)
Variations
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Savory Version: Omit the sugar and raisins, and add 1 tablespoon of chopped fresh rosemary or thyme.
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Whole Wheat Twist: Substitute half the flour with whole wheat flour for a heartier loaf.
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Citrus Zest: Add 1 teaspoon of orange or lemon zest to complement the raisins.
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Currant Soda Bread: Replace raisins with currants for a more traditional Irish touch.
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Cheddar & Herb: Mix in 1 cup shredded sharp cheddar and 1 teaspoon dried herbs for a savory version.
Storage/Reheating
Storage:
Store in an airtight container at room temperature for up to 3 days. Wrap tightly in plastic wrap to maintain freshness.
Freezing:
Wrap cooled bread tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Reheating:
Warm slices in a 300°F (150°C) oven for 5–10 minutes or toast individual pieces for a crisp edge.
FAQs
Do I have to use raisins?
No, they can be omitted or replaced with other dried fruit like cranberries or chopped dates.
What if I don’t have buttermilk?
Substitute with 1¼ cups milk mixed with 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I use salted butter?
Yes, but reduce the added salt in the recipe to ¼ teaspoon.
Why do I need to score the top?
Scoring allows the bread to expand evenly as it bakes and is a traditional feature of soda bread.
Can I use a loaf pan instead of free-form shaping?
Yes, but the traditional shape is round. Baking time may need slight adjustment.
Is Irish soda bread supposed to be dense?
Yes, it has a denser texture than yeast breads but should still be soft and moist inside.
How do I know when it’s fully baked?
A toothpick inserted into the center should come out clean, and the loaf should sound hollow when tapped.
Can I add nuts?
Yes, chopped walnuts or pecans pair well with the sweet version of this bread.
What’s the best way to serve this bread?
Serve warm with butter, jam, or clotted cream. It also pairs well with soups and stews.
Can I double the recipe?
Yes, but bake the loaves separately to ensure even baking.
Conclusion
Irish Soda Bread is a simple, comforting, and timeless bake that brings a touch of tradition to your table. With its crisp crust, tender interior, and sweet raisin-studded crumb, it’s perfect for breakfast, tea, or accompanying a hearty meal. Easy to prepare and wonderfully versatile, this classic loaf deserves a spot in every baker’s repertoire.
Print
Irish Soda Bread
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 0 hours
- Yield: 1 loaf (8–10 slices)
- Category: Bread, Breakfast
- Method: Baking
- Diet: Gluten Free
Description
This traditional Irish Soda Bread is tender, lightly sweet, and packed with raisins. With a golden crust and soft interior, it’s perfect served warm with butter for breakfast, tea time, or alongside hearty meals. No yeast required—just quick, easy, delicious baking! Keywords: Irish soda bread, easy soda bread, traditional Irish bread, soda bread with raisins
Ingredients
Instructions
Preheat the Oven:
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Mix the Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Shred the cold butter directly into the flour mixture. Toss to coat and incorporate evenly.
Make the Dough:
In a separate bowl, whisk together buttermilk and egg.
Pour into the flour mixture and stir until mostly combined. Add raisins and gently mix.
Turn the dough out onto a lightly floured surface and knead briefly (about 30 seconds) until it comes together.
Shape & Score:
Shape dough into a round loaf and place on the prepared baking sheet.
Use a serrated knife to score a deep “X” on top.
Add the Glaze:
Mix melted butter and buttermilk, then brush generously over the loaf.
Sprinkle lightly with sugar.
Bake:
Bake for 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
If browning too quickly, tent loosely with foil. Cool slightly before serving.
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