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).
Reader Comments and Reviews
This was delicious. I made 2 loaves with all purpose flour and one with gluten free Cup for Cup.
Pretty Good. I noticed that the 400-degree oven temperature did not cook the center too well (but browned the outside). I cut open the loaf in fours covered it with foil, lowered the temperature I checked every 2 minutes or so. Maybe a lower setting for a longer time. Might work better.
I’ll be making this bread for the first time; 4-1/4 C flour sounds like so much (too much?) flour for one loaf of bread….Is 4-1/4 C correct, or is that a misprint?
Thank you — I can’t wait to try it.
Hi Dana, yes, that amount is correct.
This is the best Irish soda bread ever! I made it with milk that had soured. Just terrific. Instead of raisins, I added about 1T of minced jalapeño pepper – divine.
I followed the recipe exactly, used a cast iron, and used a thermometer to make sure the center was at 195. It looked gorgeous, but when I cut into it, it was very dense, looked under cooked, rather wet. I cut a slice and toasted it, tastes good, but why isn’t it more bread-like? I’m still giving it 4 stars because I’m sure I need to change something. Thanks for feedback!
Hi Lisa, Are you cutting the slit into the bread deep enough? See if you can cut it deeper so the center bakes properly. Don’t be discouraged if your bread is taking longer. Bread bakes taller in smaller pans, which means it could require more time. If the bread begins to brown before the top center appears cooked, tent it with foil so it can bake a little more evenly.
Hi ,havent tried making this yet,but would it be OK to add applesauce to the mix,my brother loves soda bread but had surgery and his saliva glands don’t work well ,so need to make everything extra moist.
Hi Noreen, the bread is pretty moist; I wouldn’t consider it dry at all especially if you’re using the egg. I do not recommend adding applesauce. How about something different, such as these apple muffins?
My mom used to also use caraway seeds, wondering how to include and curious why yours doesn’t have them?
Hi Lisa, you can definitely add caraway seeds!
Hi, I would love to add cranberries ans nuts to this instead of raisins. Any tips? Thank you!
Hi Bernie, you can definitely make that switch!
I have never seen an egg in Irish Soda bread. I made the first time with and this year without. I found the dough easier to handle without the egg so I’m thinking maybe flour or buttermilk should be adjusted if using egg. Both loaves were wonderful!
disappointed that nutritional information is not listed.
Hi Pam, we don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I made this loaf for the first time last week and it is amazing and so easy to put together. Question: can I bake 2 or more loaves at one time?
Hi Linda, that should be fine – it may take a little longer in the oven. The bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
In the past I’ve used one tablespoon vinegar to one cup milk. Wondering is the buttermilk receipt here specifically for this bread?
Hi Nicole, correct, that’s what’s needed for this bread. Enjoy!
Can i sub in maybe half whole wheat flour? increase the buttermilk or egg to compensate?
Hi Carla, 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!
I will be making this today!!Does the butter have to be unsalted?
Hi Renee, if you use salted butter you may wish to slightly reduce the amount of added salt in the recipe.
Love love love this recipe! Found it last year and it’s absolutely delicious. Directions are simple and easy to follow! 10/10 thank you for sharing. Will continue to use for years to come!
Fantastic recipe! It’s good fresh from the oven, but almost better the next day when toasted lightly and smothered with jam. I like to slice it in thick 1/2 slices, bag it in sandwich-size zip bags, and freeze it.
What a easy ,nice and delicious recipe.
Thank you
I use kefir instead of buttermilk. It tastes about the same. It is more expensive, but it lasts MUCH longer, in case you don’t have another use for it for a couple of weeks.
Have always made Irish soda bread for St. Patrick’s Day. Thought I’d try a nerf recipe. My first loaf was way too wet and sticky so I will cut down buttermilk a bit for second loaf. I also add caraway seeds. Hope both paves turn out delicious.
This was so easy and came out perfect! I added caraway seeds instead of the raisins and it was excellent. I just love your recipes because they are something I can do in my home kitchen with no special utensils. This Irish Soda Bread was no exception. Took the exact time you said it would to prep. I baked it in a 10″ glass pie plate. And it made a lot! Gave half to my neighbor!
Can’t wait to try this recipe! Can I knead the dough in my stand mixer?
Hi Lily! This dough only needs a quick 30 second knead to bring it together. It’s best to use your hands.
I loved this recipe so much, I had to try the ‘Irish Soda Bread.’
Can I use a similar recipe for Irish Soda Bread made in my bread machine?
Hi Dawn! This Irish Soda bread is not suitable for a bread machine since it does not require kneading or rising time. It’s a quick bread recipe.
Hello! I can’t wait to try this! I would like to make a sweet version of this. Can I add extra sugar without messing up the composition? I love that this is free form. Also, I read somewhere that the cross shape helps to let the fairies out, which I thought was very cute! can’t wait to try this one!
Hi Virginia, feel free to add extra sugar if you’d like it sweeter. We hope you enjoy the bread!
This has become our “go-to” recipe this time of year (when anyone can become a wee bit Irish) It gets devoured by my family. Using Irish butter and some fresh eggs (where the yolks seem to be very yellow) makes my bread look like a big round of “GOLD.” I started out skipping the raisins but added them this year and we like it both ways. (Would be fun to use golden raisins, too) I usually a pastry brush to brush on any remaining buttermilk/egg over the top of the bread after it’s scored and sprinkle on some course sugar (used for decorating cookies) and it just knocks it up a bit more with a tad of sweetness and shine! Thanks for sharing about your family. Only Irish running through my veins is some of the blarney I may speak. But my Babcia (grandma in Polish) was quite the cook and I loved to hear her stories.
What does “shaggy dough” mean?
Hi Marcy, the video tutorial above will give you a nice visual.
hi, do you think this could be baked in a dutch oven?
Hi Hannah, Absolutely! We recommend following the baking instructions for our no-knead cranberry nut bread.
Wondering if it would turn out OK to sub the sugar for honey or maple syrup? I gave up processed sugar for lent, but really want to try this recipe for St. Paddy’s Day. And, thank you for sharing about your grandma. Mine had a knack for finding four-leaf clovers. Cheers to grandmas!
Hi Carleen, honey should work just fine here. We would try to mix it into the buttermilk/egg.
Trina — I would also suggest that if you have a bit of the egg/buttermilk/honey mixture left to brush on top after scoring the bread — it really gives it a nice bit of richness (and sweetness with the honey.
I will make this recipe it looks so yummy. So glad you shared your grandmother’s recipe. Great memories you have of her.
Hi Sally, I always have put caraway seeds in my Irish Soda bread. They give it such a unique flavor with the raisins. I am going to use your recipe and add the caraway
Happy baking, Judith!
Turns out these make amazing soda bread muffins, too! I was worried. Plus I mixed in a cup of whole wheat white flour. Used a regular ice cream scooper to put the dough into a regular sized muffin tin. And they rose like little champions. Happy to report that they even have a crusty exterior! Thank you, Sally and Sally’s team!!!