Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish soda bread recipe is my grandmother’s and has been cherished in my family for years. It’s dense, yet soft and has the most incredible crusty exterior. Buttermilk and cold butter are the secret to its delicious success!
Welcome to my favorite Irish Soda Bread recipe. I shared this no yeast bread recipe on my blog a few years ago and decided to revisit with fresh new pictures and a video tutorial. This recipe is my grandmother’s. She passed away in 2011, 2 weeks before I started this food blog. I dedicated my 1st cookbook to her. Full of energy and the creator of the best homemade pie crust on earth, she would be in her 90s today. St. Patrick’s Day is her birthday.
Irish Soda Bread is a Quick Bread
Does the thought of homemade bread send you running for the hills? Sometimes homemade bread feels daunting, but you’re in luck today. Irish soda bread is a quick bread made with baking soda, not yeast. Like my easy no yeast bread, this is a shortcut bread that doesn’t skimp on flavor. (If you want a yeast bread, I recommend my sandwich bread recipe!)
- What’s the texture like? The best Irish soda bread, like this recipe, has a golden brown crust with a dense, tight crumb. The bread isn’t heavy, it’s actually quite tender and soft inside. The crust is nice and crisp when it comes out of the oven and becomes a little chewy on day 2 and 3. It’s so good.
My grandmother’s Irish soda bread contains some sugar, but it’s not overly sweet. It’s a wonderful companion for savory dinners like hearty stew or you can serve it with butter, honey butter, jam, and/or cheese. The raisins are optional, but Grandma would never let you skip them.
Video Tutorial: Homemade Irish Soda Bread
Overview: How to Make Irish Soda Bread
The full printable recipe is below. Irish soda bread dough comes together in about 10 minutes. You need buttermilk, egg, flour, sugar, baking soda, salt, and butter.
- Whisk buttermilk and 1 egg together. Whisk the flour, sugar, baking soda, and salt together in another bowl.
- Cut cold butter into the flour mixture. Like scones and pie crust, cutting cold butter into the flour is a key step. Coating the flour in cold butter guarantees a lovely flaky texture. You can use a fork, your hands, or a pastry cutter. Add the wet ingredients.
- Bring the dough together with your hands. Using a very sharp knife, score the dough. This allows the center to bake.
- Bake until golden brown.
Buttermilk is the Secret
Irish soda bread only requires a few ingredients, including buttermilk. Buttermilk reacts with the baking soda to provide the bread’s leavening. It also adds wonderful flavor! We use buttermilk for the same reasons in my regular no yeast bread, too. If you’re interested, I have plenty more on this topic in my Baking with Buttermilk post (including a DIY buttermilk substitute recipe).
Feel free to Skip the Egg
Irish soda bread can be made with or without an egg. 1 egg adds richness and density. Feel free to skip it to make a slightly lighter loaf. No other changes necessary, simply leave out the egg.
3 Success Tips
- Don’t over-work the dough. It’s supposed to look a little shaggy.
- Score the top of the dough with an “X” before baking. This helps the center bake through.
- You can bake Irish soda bread on a baking sheet, in a baking pan, or in a cast iron skillet. I recommend a cast iron skillet because it helps guarantee a super crispy crust. Here’s how to keep your cast iron cookware seasoned.
If you’re baking for St. Patrick’s Day, you’ll love my Guinness Brownies, Baileys and Coffee Cupcakes, Guinness Chocolate Cake, Guinness Chocolate Cupcakes, Lucky Charms Treats, and shamrock St. Patrick’s Day Cookies, too.
Print
Grandma’s Irish Soda Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Irish
Description
Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish Soda Bread recipe is my grandmother’s and has been cherished in my family for years. It’s dense, yet soft and has the most incredible crusty exterior.
Ingredients
- 1 and 3/4 cups (420ml) buttermilk*
- 1 large egg (optional, see note)
- 4 and 1/4 cups (531g) all-purpose flour (spooned & leveled), plus more for your hands and counter
- 3 Tablespoons (38g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 Tablespoons (71g) unsalted butter, cold and cubed*
- optional: 1 cup (150g) raisins
Instructions
- Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet (no need to preheat the cast iron unless you want to), or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
- Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
- Transfer the dough to the prepared skillet/pan. Using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep. (“Score” = shallow cut.)
- Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
- Remove from the oven and allow bread to cool for 10 minutes, and then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
- Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.
Notes
- Freezing Instructions: Baked and cooled bread freezes well up to 3 months. Freeze the whole loaf or individual slices. Thaw in the refrigerator or at room temperature, then reheat as desired.
- Special Tools (affiliate links): Cast Iron Skillet, 9-inch Round Cake Pan, 9-inch Pie Dish, Dutch Oven, or Baking Sheet with Silicone Baking Mat or Parchment Paper | Glass Mixing Bowl | Whisk | Pastry Cutter | Bread Lame | Instant-Read Thermometer
- Baking Pan: There are options for the baking pan (see Special Tools Note above). You can use a lined large baking sheet (with or without a rim), a seasoned 10-12 inch cast iron skillet, or a greased or lined 9-10 inch cake pan or pie dish. I don’t recommend a loaf pan because the loaf may not bake evenly inside. This dough is best as a flatter loaf.
- Buttermilk: Using cold buttermilk is best. Buttermilk is key to the bread’s flavor, texture, and rise. The bread will not rise without it. If you don’t have any buttermilk on hand, you can make a homemade buttermilk substitute. Whole milk or 2% milk is best, though lower fat or nondairy milks work in a pinch. Add 1 Tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 and 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe.
- Egg: 1 egg adds richness and density. Feel free to skip it to make a slightly lighter loaf. No other changes necessary, simply leave out the egg.
- Cold Butter: The colder the butter, the less sticky the dough will be. Make sure it’s very cold, even frozen cubed butter is great.
- Smaller Loaves: You can divide this dough up to make smaller loaves. The bake time will be shorter, depending how large the loaves are. An instant read thermometer will be especially helpful. Bake the loaves until an instant-read thermometer reads the center of the loaf as 195°F (90°C).
Amazing! Best soda bread I’ve ever had!
I would like bake this bread , I eaten it before..
The bread was dry and flavorless. I added currants but that didn’t help. I followed the recipe exactly
This is excellent! My second try. Next I will be making a few loaves for a church Bake Sale. I’m sure they’ll be snapped right up
I made this recipe gluten free using Edmond’s plain gf flour with about 1 1/2 cups of millet, brown rice, and buckwheat flour (with a dash of xantham gum). I used buttermilk and 1 egg. The dough was quite sticky ( but this is common in gf baking) but I didn’t add extra flour. I used canola oil spray to knead it. It turned out quite beautifully. It rose quite well and is lighter than expected. It was delicious and held together well.
The dough turns out very wet and loose. I had to add so much flour that it messed up the sugar-flour and salt-flour ratios.
Can I use whole wheat flour for the recipe
Hi Charu, We don’t recommend whole wheat flour, the bread will be extremely heavy. Feel free to use half whole wheat and half all-purpose, but the bread will still be quite dense. Let us know what you decide to try!
Can you use bread flour or cake flour instead?
Hi Sarah, bread flour is OK to use. The bread may taste chewier and even a bit denser. We don’t recommend cake flour.
This was a great recipe
Hi, I tried the Irish Soda Bread recipe, but I used Bob’s Mill Gluten Free Baking Flour. I’ve had to be gluten free for 15 years and this recipe turned out wonderfully!! The buttermilk makes all the difference! My nephew and niece were visiting and it was gone the next morning. Just a great recipe.
Where do you recommend putting it in the oven? Top? Or Middle?
Hi Rachel, we recommend middle rack.
I followed the recipe exactly (making my own buttermilk with vinegar) and used a mixture of golden and brown raisins. The dough was a bit wet, so it took some effort to knead it. I baked it in a cast iron skillet for 47 minutes and it came out divine! I’ve never made Irish Soda Bread, but I sure will now. Thanks for your Grandmother’s recipe!
First time my husband called my baking “Fantastic!” I followed you recipe to the letter except I used the Dutch Oven option. Too bad you don’t accept pictures.. mine was beautiful!
I made the soda bread in the Dutch oven and oh my goodness what a difference, it cooked so much better than when I cook it in cake pan. Love my Dutch oven I will cook it with that from now on. Woooo hooo lol
I have a question about using a Dutch oven, should I pre heat the oven with the Dutch oven inside? Will it cook in the same amount of time ?
Hi Nicky! It certainly would not hurt to preheat the dutch oven. Happy baking!
Love this bread and especially how quick it comes together.
I make this bread every 3rd day. I substitute sunflower and sesame seeds for the raisins. Delicious! Thank you.
It’s fantastic! I have been making this bread on repeat all Spring. I use kefir rather than buttermilk because I always have it on hand, and freeze then grate the butter to make incorporating it much easier. My favorite is with cranberries and almonds, the crust is perfect!
Have you tried this with gluten-free flour?
Hi Sabrina, we haven’t tested this bread with a gluten free flour, so we’re unsure of the results. Let us know if you do give it a try.
So, so excited to find this recipe! I am GF, DF and also egg free and yeast free so many traditional breads are out for me. I used Bob’s Red Mill All Purpose flour with xanatham gum added and Macadamia Nut ‘buttermilk’ as subs. Turned out absolutely fantastic!!! I added in some cinnamon as well as a bigger handful of raisins, but also excited to try this plain with jam!!!
Great will keep making it…this time i made it with jalapeño pepper….
Most Irish Soda Breads I’ve had are very dry; not this one! Delish and even better toasted!
Could I use olive oil instead of butter?
Hi Sue, no, cold butter is key to this breads success and preparation method.
Can you make soda bread scones or muffins using this recipe?
Absolutely, by dividing up the batter. I’m unsure of the best bake time, though.
Best soda bread I’ve ever had! Will make it on a regular basis!
I didn’t put in raisins and I forgot to add in the sugar. Even without the sugar It turned out great! I baked it on a baking stone and it came out with a delicious crunchy outside. It’s the best Soda bread I’ve had yet! Definitely a keeper. Thank you for sharing it Sally
This tasted amazing!!!! Ty!
I only have spelt flour would it work with this recipe?
Hi Karen, We haven’t tested spelt flour in this recipe but let us know if you do!
Can you use bread flour in place of all purpose flour, as you can in your soda bread?
Hi Geri, bread flour is OK to use. The bread may taste chewier and even a bit denser.
Delicious. Made without the egg due to allergy. Added raisins, but only 1/2 c. Divided into 2 smaller loaves. Used air bake baking sheet with parchment. Nice with melted butter. Demolished quickly! TY!
Can I make this in my food processor? Thx,
Hi Elaine, we recommend using a pastry cutter, forks, or even your fingers. A food processor will quickly overwork your dough, though can work in a pinch.