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
The final result was delicious! However, I had to add probably about 1 full cup of flour more than what it called for. (Not sure if this would have gone better if I’d used the weight measurements instead of volume?) Also, because of cutting in the butter, 10 minutes prep time is nowhere near correct. I would say it’s closer to 20 for someone who’s never made this before, especially if your butter is frozen. Lastly, it took over an hour for it to bake fully. It may have been partially due to high altitude, so just fair warning if you live higher up.
It came out really delicious, though! Thanks for sharing!!
Hi! I made this with amd without raisins for my Alpha group meeting last night. This is the first time I’ve ever baked brdad. And pretty much, the only other thing I’ve ever ate is a cake and box brownies and such this this recipe was a total success it was delicious. I had so many compliments and requests for the recipe. I was happy to share it. I want to thank you mostly for the great short video and the explanations of how to measure and? Season a cast iron all of those details are so important for someone like me.That does not know a thing about baking look your recipe was so thorough and so appreciated and the ease of baking this bread and appreciated by my group thank you so much and God Bless you and your sweet mother!
This tasted amazing, but my dough was almost too sticky to work. I had a floured surface and floured hands- are there any tricks to not be covered in goo?
Hi KD, The dough can be sticky. If you make it again, make sure the butter is extra cold. However, there are a lot of variables that go into the consistency – there’s nothing wrong with adding a little more flour to bring the dough into a less sticky and knead-able consistency. Thank you for giving it a try!
I am definitely trying this Irish bread
Making this for the third time! New fave. 🙂
Love this recipe! I make it gluten free with King Arthur’s 1 to 1 AP GF flour. It works wonderfully!
Recipe was great as is. Didn’t have currents and used unsweetened cranraisins. Took to a St. Patrick’s Day dinner and it was a big hit. Made three small loaves versus one large for quicker baking time. This is a family keeper recipe! Even the 3-year old and 10-month old baby loved it!
I loved the ease of making it and was delicious.
This sounds delicious but I need to make it gluten free do you think it will work with a 1 to 1 gluten free flour? Thank you.
Hi Wanda, 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.
Was delicious and simple.
Addictively delicious! Especially with some salted butter.
My additions:
– Almost doubled (1.5-2 cups) the amount of raisins (which add such a wonderful sweetness, moisture, and textural variety). I could have used more but any fewer raisins would have been too little imo.
– 1 Tbsp of caraway seeds (cardamom would probably be a great substitute)
-Approx 1-2 Tbsp shredded orange peel, which really added dimension to the flavor. And perfect for early spring, when citrus is in season.
Baked for 40-45 minutes on a parchment-lined pan; the very center was still under-baked when I checked with a knife but the top was a deep golden brown, so I scored the very center of the cross again a bit more deeply, I tented the top with foil, and baked it for another 15 minutes or so until the center finished baking. I let it cool for 10 minute on a rack and it turned out perfectly.
Was looking forward to making this, My dough was extremly sticky so I did add flour but it still was super sticky I think I ened up oerworking the dough. If it is so so sticky how am I suppose to get it in a pan to bake when It is sticking to the board even though it was floured?
Hi Jo, The dough can be sticky. If you make it again, make sure the butter is extra cold. However, there are a lot of variables that go into the consistency – there’s nothing wrong with adding a little more flour to bring the dough into a less sticky and knead-able consistency. Thank you for giving it a try!
This turned out exceptionally well. . I have to say that the soda bread is good any way you choose to eat it, including (after fully baked and cooled) lightly toasted with kerrygold butter. . oh my!! That alone or with ballymaloe lamb stew and you’re in heaven!
Fantastic! I added caraway seeds. No raisins. Used Kerry Gold Irish Butter
I’m not sure what went wrong because I followed the directions exactly. I did not use an egg and I did use buttermilk but this bread looked good but it was way too dense. I’m sorry to say that no one at our family table liked it. It went in the garbage and we went without our traditional Irish soda bread for St. Patrick’s Day. I definitely will not forget to bring our family recipe with me the next time we celebrate St. Patrick’s Day.
This was a delicious recipe! I was intrigued by the addition of an egg! It turned out perfect! I’m a nervous baker, and it was everything you’d promised! I omitted the raisins and added 1 Tbsp of chopped fresh rosemary. I made the cardinal sin of baking it the first time for our St. Patrick’s Day party, and you really came through for me as always! ❤️ I love the videos and detailed instructions.
SO GOOD!! It all got eaten and many compliments. Making another one right now 🙂 Can I put an egg wash on it?
Hi Lily, that should be fine! So glad the bread was a hit.
Excellent recipe! I’ve made it twice. I don’t like raisins so I subsisted currants instead. Made my own buttermilk using the instructions (only had fat free milk). I used a pastry cutter attachment on my Kitchenaid stand mixer to cut the butter in and it worked well and allowed me to prevent the dough from being overworked. Highly recommend getting one of these if you have a stand mixer! I use it to make pastry and scones too.
Our Irish neighbor made this yesterday for St. Patricks Day, and it was AMAZING! The crispy and dense combination was perfect. My husband loved it because it’s not too sweet. I loved the raisins in it. I asked her to please share this recipe with me and can’t wait to try making it.
“Best bread I’ve ever had.” —My 11 year old son
Such an easy recipe and a huge hit for St Patrick’s Day dinner
Anxious to try this recipe! Do you think you could mix dough in food processor? Thank you.
Hi JML, 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.
Thanks for your quick response! I had a feeling. Thanks for clarifying. Will defer to your expertise. Thanks again.
I made it for the first time for St. Patrick’s Day. It was perfect! I will be making this on a regular basis.
Loved this, so easy and best of all delicious.
very very good. If one thinks that a simple recipe will taste the same no matter the smallest change, then you haven’t tried this.
I made this for the first time this year. The dough was very sticky, so I thought I made a mistake until I read the other reviews. The bread was FANTASTIC!! I will be making this one again.
The taste and texture of the finished product was very good and my dinner guests loved it. It was the preparation process that was a bit of a problem. I had to use nearly 5 cups of flour to get the dough to come together and I baked it for 45 minutes on a baking sheet with a silipat sheet. It was very, very brown (almost burnt) on the bottom after that amount of time.
I also had to add at least a cup more flour than the recipe called for. But then it came together and baked great. I felt like I was crazy, glad it’s not just me.
I made this recipe today. Doubled it. Made two loaves. Tasted great, but didn’t stay together well while cutting. It also took a lot longer to bake. My altitude likely played a part in it. Will do it again at a lower temperature, add more butter, and tent it earlier. Otherwise, a lovely loaf and easy to make. Thanks for the recipe. Any suggestions?
Hi Kelly, altitude could certainly be the culprit. Over baking can also lead to a more crumbly loaf, as well as over measuring flour. Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured. Also, making each loaf separately (rather than doubling) promises better results as you risk over or under mixing the ingredients when doubling. Thank you for giving this one a try!
I forgot I had a question to ask in my previous comment!
Would you recommend soaking the raisins beforehand, as is the case in some of your other baking recipes that call for raisins?
Hi Nicola, soaking the raisins isn’t necessary (they get pretty moist inside the dough), but you certainly could if you wish.
Another wonderful recipe! I, unfortunately didn’t have raisins on hand when I made it, as I do love the raisins, but it was still delicious! Thanks for making your recipes so easy to follow and be successful with!
Am anxious to try! Could I use the food processor to mix the dough? Thank you.
Hi JML, 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.