Soda Bread Recipe

Serving the soda bread recipe with Irish butter.

This soda bread recipe is crusty outside and soft, chewy, and slightly sweet inside. Raisins and caraway give it a distinctive flavor. It’s a quick, one-bowl recipe you can mix up in 10 minutes. Perfect for St. Patrick’s Day or anytime you’re craving homemade bread.

Slices of Irish soda bread on a wire rack.

Traditional Irish soda bread has just four ingredients: flour, baking soda, buttermilk and salt. The baking soda reacts with the acidity in the buttermilk to give the loaf rise for a tender crumb and chew.

Home-bakers have embellished the basic recipe since its origins in the early 1800s to include butter, eggs, sugar, caraway seeds, raisins, or other dried fruits.

One reason for its popularity is how truly simple it is to make. Even novice cooks find success with this soda bread recipe.

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It’s delicious with tender glazed corned beef or this Irish bangers and mash recipe. We enjoy leftovers toasted for breakfast with a smear of good butter.

Why you’ll love this recipe:

  • It makes a round loaf with a crusty exterior and tender, chewy inside.
  • There’s no kneading or rising. Just mix and bake.
  • You can assemble Irish soda bread in about 10 minutes.
  • The texture of the crumb is soft and chewy, with a crusty exterior.
  • This soda bread recipe will serve 4-6 in one sitting, perfect for a family meal.

Ingredients:

Ingredients to make soda bread.
  • All-Purpose Flour – I use King Arthur Unbleached All-Purpose Flour, but other unbleached flour works too.
  • Sugar – You don’t need a lot, but it adds just a hint of sweetness to the soda bread recipe.
  • Baking Soda – a leavening agent that creates an instant lift when mixed with an acid, in this case, buttermilk.
  • Baking Powder – I use double-acting baking powder, which means it reacts in two ways — when its introduced to liquid and again with heat.
  • Salt – is a critical component in all baking to round out the flavors of everything from bread to cakes, cookies, and pastries. Without it, your baked goods will taste flat.
  • Raisins – I use golden raisins (made from green grapes), but dark Thompson raisins are fine too.
  • Caraway Seed – has a hint of licorice or anise flavor with a trace of bitterness. The flavor isn’t overpowering but it gives Irish soda bread its distinct taste and aroma.
  • Whole Buttermilk—Avoid low-fat buttermilk to give the bread a richer flavor. Milk also helps the crust brown evenly.
  • Egg – a beaten egg helps create a tender crumb for a softer interior.
  • Melted Butter – Adds richness and flavor.

Step-by-step instructions:

Assembling the flour mixture in a bowl.
  1. Combine the flour, salt, sugar, baking soda and baking powder in a large bowl and whisk well.
Adding golden raisins and caraway seed.

2. Add the raisins and caraway seed to the dry ingredients.

Combining the dry ingredients evenly.

3. Stir the raisins and caraway to combine. (Break apart any clumps of raisins that stick together and be sure they’re evenly distributed).

Mixing the buttermilk with the other wet ingredients.

4. Whisk together the buttermilk, egg and melted butter.

Adding the buttermilk mixture to the flour.

5. Add the wet ingredients to the dry ingredients.

Mixing the soda bread dough.

6. Stir to combine until there are no dry clumps left. Don’t over-mix the dough.

Forming the loaf on a baking sheet.

7. Turn the dough out in a ball on a parchment-lined baking sheet. Cut an “x” with a sharp knife in the center of the soda bread to give it room to expand while baking.

Cooling the baked loaf on a wire rack.

8. Cool the baked bread on a wire rack.

Pro-Tips:

  • Although you can create buttermilk by mixing milk with an acid like lemon juice or white vinegar, I recommend using real buttermilk for this recipe. Buttermilk is thicker and has a richer flavor. For a traditional Irish soda bread recipe, use the real thing.
  • Cool the Irish soda bread completely before slicing it for more even, clean cuts. If you can’t wait, it’s ok. The slices just won’t be as neat.
  • All ovens are different; depending on yours, the loaf can take 25-30 minutes to bake through. You can use a cake-tester poked into the center of the soda bread recipe to tell. If it comes out clean, the quick bread is baked.
A whole loaf of Irish soda bread cooling on a rack.

Variations:

  • For a more savory flavor, skip the raisins or any other dried fruits and add grated cheddar cheese and chopped scallions or chives.
  • You can bake the Irish soda bread recipe on a baking sheet or in a greased pan or cast iron skillet.
  • To add a nuttier quality and extra nutrition, use equal parts whole wheat flour and all-purpose flour.
The sliced loaf of bread.

FAQs

Does soda bread taste like bread?

Soda bread is a simple, quick bread that can vary from savory to slightly sweet. This soda bread recipe has a little sugar, raisins and caraway for a hint of sweet flavor in a delicious loaf.

Why is my Irish soda bread hard?

Overworking quick bread dough can make it tough. The secret is to mix the ingredients until they’re just combined without floury dry spots. Note: You will have flour stuck into the crags of the raisins, which is normal—those aren’t the floury spots I’m talking about. When mixing the wet ingredients with the dry, there will sometimes be pockets of flour—be sure to mix those well so they’re moistened.

Serving in a bread basket with a dish of Irish butter.

Storage and Freezing:

  • Wrap leftovers of the soda bread in plastic wrap or foil to store at room temperature for use later the same day.
  • For overnight, store the loaf in the refrigerator. Warm in the oven at 350° for 5-8 minutes or slice and toast in a toaster oven the next day.
  • If freezing, wrap the Irish soda bread in freezer paper or store a whole or half loaf in a zip-top freezer bag for 1-2 months. Defrost before reheating.

What to serve with:

I heartily recommend a smear of creamy butter from Ireland. (Kerrygold is our pick). This quick bread also pairs well with hearty soups or stew, boiled cabbages and corned beef, or toasted with butter and jam for breakfast.

More quick bread recipes you’ll love:

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A sliced loaf of Irish soda bread in a bread basket.
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5 from 4 votes

Soda Bread Recipe

This quick, easy soda bread recipe is dotted with raisins and caraway seeds. Not too sweet, and delicious with a pat of Irish butter.
Author: Lisa Lotts
Course Bread
Cuisine Irish
Keyword quick bread
Dietary Restrictions Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

INGREDIENTS:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup raisins I used golden raisins, you can also use currants
  • 2 teaspoons caraway seed
  • cup whole buttermilk
  • 1 large egg
  • 2 tablespoons melted butter

DIRECTIONS:

  • Preheat the oven to 375° F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt until evenly combined.
  • Stir in 1 cup raisins and 2 teaspoons caraway seed. Break apart any clumps of raisins and mix well.
  • In another bowl or liquid measuring cup, whisk together ⅔ cup whole buttermilk, 1 large egg, 2 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and mix just until there are no dry, floury bits left. The dough will be sticky. Don’t overwork it.
  • Scrape the soda bread dough into a single round in the middle of the parchment paper. Dust a sharp knife with flour and slash an “X” through the center of the loaf.
  • Bake for 25-30 minutes or until a cake tester stuck into the center comes out clean.
  • Cool on a wire rack before slicing to serve.

NUTRITION:

Calories: 303.08kcal | Carbohydrates: 56.63g | Protein: 6.99g | Fat: 6.11g | Saturated Fat: 3.28g | Polyunsaturated Fat: 0.59g | Monounsaturated Fat: 1.59g | Trans Fat: 0.16g | Cholesterol: 43.97mg | Sodium: 433.25mg | Potassium: 301.84mg | Fiber: 3.02g | Sugar: 5.45g | Vitamin A: 208.04IU | Vitamin C: 1.45mg | Calcium: 93.4mg | Iron: 2.9mg
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22 Comments

  1. Ana Huard says:

    5 stars
    I will be baking this weekend, for sure!
    Thanks Lisa for sharing.

  2. 5 stars
    Lisa this looks delicious! Simple enough for me to give it a try!!

  3. I love Irish soda bread! Haven’t made it in years, but your version sounds wonderful! Happy St. Patty’s Day!

    1. It had been a while for me, too, Mary. But it’s definitely worth revisiting!

  4. I’ve never had soda bread believe it or not but it looks delicious. And yeah St. Patties Day will be low key for me and all about the comfort food 🙂

  5. This soda bread looks absolutely wonderful! Gotta try this soon!

    1. If my calendar is correct — tomorrow is St. Patty’s Day!

  6. Allison Mattina says:

    This looks worlds better than the store bought versions. I can’t wait to try it!

    1. I think tomorrow would be a good day to try, LOL!

  7. This bread looks gorgeous. I love the use of caraway seeds and golden raisins.

    1. I’m glad you approve. It really is a delicious combination.

  8. I have never made this one before but it looks really good! I am going to an Irish pub with my hubby but now I am thinking about making your soda bread later that day! If I will still be able to 🙂

    1. Make it early in the day, then it’s ready to soak up whatever you need it to.

  9. Oh I do love soda bread – although I prefer it plain or using a little wholemeal flour when I make it. Yours looks like a great variation on the basic recipe!

  10. Michelle @ Vitamin Sunshine says:

    I love holidays– so we usually go to an Irish pub. I also make Irish soda bread some years because my British husband loves it. And beer! That’s a great way to celebrate.

    1. Sounds like you’ve got a great plan, Michelle!

  11. huntfortheverybest says:

    looks wonderful!

  12. Thank You for a recipe that uses golden raisins rather than weird candied fruit bits. I will be serving this with my corned beef rather than the store bought one.

  13. Gabrielle Glatt says:

    Hi Lisa, What could I use if I don’t have a cast iron skillet or oven-proof pan?

    1. Any heavy baking dish should do the trick. If you have a good quality cake pan (a sturdy one with high sides) that would work too. Don’t skimp on buttering the pan!