This Irish Soda Bread recipe could not be easier or more delicious. No-knead, no rising, no waiting. Amazing warm from the oven on its own or with a slab of butter!
Even though I conquered my fear of yeast last year, I still prefer bread that doesn’t require it. Because…EASY. Most breads you have to mix, knead, let rise, punch down, let rise again. I mean, totally worth it! BUT it’s such an all-day thing. Another reason why I’m completely obsessed with Irish Soda Bread – no kneading, no waiting, so easy and delicious!
What is Irish Soda Bread?
Irish Soda Bread isn’t actually Irish at all. Or wasn’t originally, anyway. Native Americans were making it before the Europeans came to America and just called it soda bread. The Irish, as well as many European countries, didn’t produce much wheat back in the 1800’s to make yeast breads. So they adopted the soda bread as their own, thus the name Irish Soda Bread.
Irish Soda Bread is actually a quick bread, using baking soda as the leavening agent. The chemical reaction between the baking soda and buttermilk causes carbon dioxide, which makes it rise. Because it’s so easy with virtually no kneading involved, this bread has become widely popular.
Irish Soda Bread Recipe
This Irish Soda Bread recipe is really more like a quick bread, but tastes like you labored over it all day. It’s soft and hearty, with a touch of sweetness and almost tastes like a giant biscuit!
Ingredients you need:
- all-purpose flour
- granulated sugar
- baking soda
- kosher salt
- cold unsalted butter
- raisins or currants
- egg
- buttermilk
Scroll down to the detailed printable recipe card for exact measurements and directions.
I adapted this recipe from Ina Garten, baking it in a cast iron skillet instead of on a sheet pan (which also works!), omitting the orange zest (because I was lazy), and using raisins instead of currants (because, omg, where are currants in the grocery store??) The house smelled amazing and the taste sent me into a frenzy, just like all freshly baked bread.
The buttermilk and raisins are the secret to its deliciousness; it really doesn’t need anything else. But you also can’t go wrong with a little slab of butter or jam!
Recipe Notes
- This is a rustic bread and unlike pizza dough which is round and smooth, this has a more tousled look. Do not over-knead the dough or it will be tough!
- The reason you score the top of the raw dough is to allow heat to get into the center, which helps the bread bake all the way through. Don’t skip this step. (Fun fact! it was also used as a cross to ward off devils and protect the house in the 1800’s.)
- If the top gets too brown toward the end of baking, tent with foil.
- Don’t have a cast iron skillet? No worries. You can bake this on a sheet pan, it will just flatten out a bit and might take less time to cook.
- I prefer to use whole buttermilk but you can use low fat without compromising the taste or texture too much.
Storage
How long does Irish Soda Bread Last? This bread is best stored tightly wrapped (or in an air safe container) on the counter in a cool, dry area for about 3 days.
Can I freeze Irish Soda Bread? Yep! Bake and cool completely, then double wrap the loaf, first tightly in plastic wrap, then transfer to a freezer-safe plastic bag. It will keep for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
How To Serve Irish Soda Bread
There are many ways to enjoy Irish Soda Bread, but most people just eat it fresh from the oven with a slab of butter.
- Top with a poached egg or some scrambled eggs for breakfast.
- Spread with some amazing onion jam for an afternoon snack.
- This bread is tender, but also solid and sturdy, making it a perfect bread for dipping in soups.
- Use slices to make sandwiches!
Watch the Video
Other Bread Recipes
How to Make Irish Soda Bread
This bread is a deceptively simple and made with little effort, but with impressive results. The printable recipe card below lays out the steps to making this recipe. You’re going to love it so much. Try it!
Irish Soda Bread
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons cold unsalted butter , cut into small cubes
- 1 cup raisins or currants
- 1 large egg , lightly beaten
- 1 3/4 cups buttermilk , shaken
Instructions
- Preheat oven to 425 degrees F. Coat a 10-inch cast iron skillet with nonstick cooking spray; set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Using your hands, work the butter into the flour mixture until it resembles coarse crumbs. Toss in the raisins.
- Add in the buttermilk and egg and mix with a wooden spoon until combined. Dough will be sticky.
- Dust your hands with a little flour and dump the dough onto a well-floured work surface; knead it a few times into a round loaf until it just comes together (do not over-knead!)
- Transfer to the prepared skillet. Using a serrated knife, score an “X” on the top of the dough about an inch deep.
- Bake for 35-40 minutes or until a long thin skewer inserted in the center comes out clean and the top is golden.
- Remove skillet from oven (CAREFUL – handle will be hot!) and allow to sit for 5-10 minutes. Transfer to a cutting board and slice! Enjoy with butter, jam, or on its own. So good!
Video
Notes
- This is a rustic bread and unlike pizza dough which is round and smooth, this has a more tousled look. Do not over-knead the dough or it will be tough!
- The reason you score the top is to allow heat to get into the center of the dough as it bakes. Don’t skip this step.
- If the top gets too brown toward the end of baking, tent with foil.
- Don’t have a cast iron skillet? No worries. You can bake this on a sheet pan, it will just flatten out a bit and might take less time to cook
- This bread is best stored tightly wrapped (or in an air safe container) for about 3-4 days or freeze it for up to 2-3 months.
Nutrition
Other Notes
adapted from Ina Garten
Truly easy and delicious, thank you so much for sharing. My family loved it. I made it with currants.
Great recipe! Never tried making ISB myself before & my husband said it was delicious! I did not have buttermilk on hand, so I used milk + vinegar substitute :)
Thanks for the recipe. I had to use 1% buttermilk (it was the only one I could find in the store). I also used crisco shortening for the pan. I turned down the temperature at the 10-15 minute mark to 375 degrees as suggested in the notes, as it was getting too brown on top. Turned out great!
Awesome and easy!
This was so much easier than I ever knew and it tasted wonderful! Didn’t even need any butter.
So easy and delicious. I use craisins in place of currents/ raisins. Yum
I bet would be good with the raisins and chocolate chips!
I made this today and it was absolutely delicious! The recipe is so simple and easy to make.
Hi My g’mo, 1928 Irish immigr made SB just ab’t daily, it’s adaptable. She added 1-2 T caraway seed, 1-2 T sugar, no egg, no butter, soured milk, an old pie tin, blessed cross ? HOT frm oven w/butter/Love.
I love this! I have never ever made or eater Irish sode bread before and I am almost 50! I dont have a cast iron skillet so I used me le Creuset dutch oven uncovered and it worked perfectly! I love how the raisins taste in it. It gives it a great sweetness. It is a heave dense bread. I love the yellow hue it has compared to other irish soda breads that look unappitizing. I used kerrygold irish butter in it and on it to! Thank you so much for this recipe. I will definatly be making this again. maybe even for Easter!
I don’t think I would ever use non-stick spray in my cast iron pan. It leaves a sticky residue that builds up & will ruin your pan.
Parchment paper should work instead of non-stick spray.
I have never made or eaten irish soda bread before but I think i have to try this recipe. It looks amazing!
Could it be done with a sweeter (stevia, Splenda) for a sugar free version? My husband is diabetic….
I’m not familiar enough with sugar substitutes to say whether the results would be the same, but you could try it!
I did and it turned out awesome… thank you for the recipe !!
My mom was from Ireland. We had Irish Soda Bread all the time. She skipped the sugar most of the time.
Splenda is meant for baking.
Would it be wrong of me to tell you where you find currants? (I’m assuming they’re dried, like raisins.)
I assume with the other dried fruit. HA. My local market doesn’t carry them. Lame.
Personally I just go to my freezer, they are frommy currant bush , so much better than dried but yes you are correct, with the raisins.
Can I use a 9″ round cake pan instead of a sheet pan which will keep the dough more contained?
Yep! It just might need to bake longer. Test it after 35 minutes and then in 5 minute increments until the skewer comes out clean.