Irish Soda Bread

This homemade Irish Soda Bread brings a warm, tangy crumb and crisp crust to your kitchen in under an hour. With simple pantry staples and no yeast required, this traditional recipe is quick, delicious, and perfect for a cozy St. Patrick’s Day—or any day you crave homemade bread.

Why You’ll Love This Irish Soda Bread Recipe

• No yeast or proofing time—just stir, shape, and bake.
• Ready in under 50 minutes—ideal for busy mornings or last-minute guests.
• Classic St. Patrick’s Day showstopper that’s both festive and fuss-free.
• Beautiful crackly crust with a tender, slightly tangy crumb.
• Uses just six everyday ingredients—no fancy gadgets needed.
• Easily customized with raisins, seeds, or cheese for a personal twist.
• Pairs perfectly with soups, stews, or a generous smear of butter.
• Budget-friendly: stretches pantry staples into a filling loaf.
• Adaptable to gluten-free or vegan diets with simple swaps.

Ingredients

• 4 cups (480 g) all-purpose flour, plus extra for dusting (King Arthur Flour works great)
• 1 teaspoon (6 g) baking soda (Bob’s Red Mill or generic brand)
• 1 teaspoon (6 g) kosher salt
• 1 tablespoon (12 g) granulated sugar (optional, for a hint of sweetness)
• 2 cups (480 ml) buttermilk, well shaken (or 2 cups milk + 2 tablespoons lemon juice)
• 2 tablespoons (30 g) unsalted butter, melted (plus extra for brushing)
• 1 cup (150 g) raisins or currants (optional)

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it—this helps the crust crisp up beautifully.
2. In a large mixing bowl, whisk together flour, baking soda, sugar, and salt until you see no lumps—this ensures even rise.
3. Make a well in the center and pour in the buttermilk and melted butter. Gently fold with a wooden spoon until a shaggy dough forms; resist overmixing to keep the loaf tender.
4. If you’re adding raisins, sprinkle them in now and give a few light folds so they distribute evenly.
5. Turn the dough onto a lightly floured surface and shape into a round loaf about 6–7 inches across—no fancy technique needed.
6. Transfer the loaf to your prepared sheet. Using a sharp knife, score a deep cross on top; this lets steam escape and guides the bread’s rise.
7. Brush the surface with a little extra buttermilk or melted butter for a golden, glossy finish.
8. Bake for 30–35 minutes, rotating halfway through. You’ll know it’s done when the crust is golden brown and the loaf sounds hollow when tapped on the bottom. (An instant-read thermometer should register about 190°F/88°C at the core.)
9. Let the bread cool on a rack for at least 10 minutes before slicing—this short rest helps the crumb set and makes clean cuts a breeze.

Servings & Timing

Yield: One 8-slice loaf (about 6 servings)
Prep Time: 10 minutes
Rest Time: 5 minutes cooling
Total Time: 50 minutes from bowl to table

Variations

• Cheddar & Chive Soda Bread: Stir in 1 cup shredded sharp cheddar and 2 tablespoons chopped chives.
• Whole-Wheat Twist: Replace half the all-purpose flour with whole-wheat for a nuttier bite.
• Sweet Fruit Soda Bread: Add 1/2 cup mixed dried fruit and replace sugar with honey for a brunch-ready loaf.
• Gluten-Free Version: Swap in a 1:1 gluten-free flour blend and add an extra 1 teaspoon baking powder.
• Vegan Friendly: Use coconut oil instead of butter and mix nondairy yogurt with water for buttermilk.
• Pumpkin Spice Soda Bread: Fold in 1/3 cup pumpkin puree and 1 teaspoon pumpkin pie spice for autumn flair.

Storage & Reheating

Store at room temperature wrapped loosely in a clean tea towel for up to 2 days. For longer keeping, wrap cooled slices tightly in foil and freeze up to 3 months. Thaw overnight in the fridge, then revive by heating at 350°F (175°C) for 10 minutes—just enough to crisp the crust.

FAQs

Q: What’s the deal with soda bread vs. yeast bread?
A: Soda bread relies on baking soda and an acid (buttermilk) to rise instantly—no proofing or waiting around.

Q: Can I use baking powder instead of baking soda?
A: Yes—but you’ll need about 1 tablespoon of baking powder and skip the buttermilk; texture and flavor will shift slightly.

Q: My loaf turned out dense—why?
A: Overmixing or stale leavening can make it heavy; stir just until combined and use fresh baking soda.

Q: Why score a cross on top?
A: That cut guides the bread’s rise, lets steam escape, and honors a charming old tradition.

Q: Can I add seeds or nuts?
A: Absolutely—pumpkin seeds, sunflower seeds, or chopped walnuts add texture and flavor.

Q: How do I know when it’s fully baked?
A: Tap the bottom; it should sound hollow, or use an instant-read thermometer (190°F/88°C center).

Q: Crust too hard?
A: Tent with foil for the last 10 minutes of baking to soften the outer layer.

Q: Mini loaves or rolls—possible?
A: Sure—divide the dough into smaller rounds and reduce bake time to about 18–22 minutes.

Conclusion

This easy, homemade Irish Soda Bread captures the heart of traditional baking—simple ingredients, a crackly crust, and a tender, tangy crumb. It’s a quick, delicious nod to Ireland that works for cozy dinners, festive gatherings, or a spontaneous weekend bake. Give this recipe a whirl, tag me in your creations on Instagram @HomesteadCook, and don’t forget to explore my hearty Irish stew or creamy potato leek soup for the ultimate comfort-food pairing!