This classic Irish Soda Bread is a hearty, slightly sweet quick bread that comes together without the need for yeast or rising time. It has a golden crust, a tender crumb, and a deliciously rustic charm, perfect for breakfast or alongside a warm bowl of soup.
Why You’ll Love This Recipe
I love how simple and quick this bread is to prepare. There’s no kneading, no rising, and no fancy equipment needed. It’s made with pantry staples and ready in under an hour. The buttermilk gives it a rich, tangy flavor, and the crumbly texture pairs so well with butter, jam, or even savory dishes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 tablespoons granulated sugar (optional for a touch of sweetness)
1 tablespoon cold unsalted butter (cut into small pieces, optional for extra tenderness)
directions
I start by preheating the oven to 425°F (220°C). I line a baking sheet with parchment paper or lightly flour it.
In a large bowl, I whisk together the flour, baking soda, salt, and sugar if using.
I cut in the butter using my fingertips or a pastry cutter until the mixture resembles coarse crumbs.
I pour in the buttermilk and mix until a soft, sticky dough forms. I avoid overmixing to keep the bread tender.
I turn the dough out onto a lightly floured surface and knead just a few times to bring it together.
I shape it into a round loaf and place it on the prepared baking sheet.
I score a deep “X” across the top with a sharp knife—this helps it bake evenly.
I bake for 35 to 45 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
I let it cool on a wire rack for at least 10 minutes before slicing.
Servings and timing
This recipe makes 1 loaf, which I usually slice into 8 generous servings. It takes about 10 minutes to prepare and 40 minutes to bake, so I can have fresh bread on the table in under an hour.
Variations
I like adding ½ cup of raisins or currants for a sweeter, more traditional Irish-American version.
For a heartier texture, I sometimes substitute 1 cup of all-purpose flour with whole wheat flour.
A sprinkle of caraway seeds adds a unique flavor twist that pairs nicely with savory dishes.
I’ve tried it with shredded cheddar and chopped chives for a savory version, and it’s delicious.
storage/reheating
To store, I wrap the cooled bread tightly in foil or place it in an airtight container. It stays fresh at room temperature for up to 3 days. For longer storage, I freeze it (sliced or whole) for up to 3 months. I reheat slices in the toaster or warm the loaf in a 300°F oven for 10-15 minutes.
FAQs
What makes Irish Soda Bread rise?
Irish Soda Bread rises thanks to the reaction between baking soda and buttermilk. The acid in the buttermilk activates the soda, creating carbon dioxide bubbles that make the bread rise.
Can I use regular milk instead of buttermilk?
I don’t recommend using plain milk on its own, but I sometimes make a quick buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1¾ cups of milk and letting it sit for 5 minutes.
Why is there a cross cut into the dough?
Scoring a cross on the top helps the bread bake evenly and prevents the crust from cracking in random places. It’s also a traditional feature of Irish Soda Bread.
How do I know when the bread is fully baked?
I check by tapping the bottom of the loaf—it should sound hollow. A toothpick inserted in the center should also come out clean.
Can I make this recipe gluten-free?
Yes, I’ve made it with a 1:1 gluten-free flour blend. The texture changes slightly, but it still tastes great. I make sure the blend contains xanthan gum for better structure.
Conclusion
Irish Soda Bread is one of the easiest, most satisfying breads I can make at home. With no yeast, minimal prep, and comforting flavor, it’s a go-to for last-minute baking or when I want something homemade and wholesome. Whether I enjoy it with butter, jam, or a bowl of stew, it never disappoints
This traditional Irish Soda Bread is a rustic, no-yeast quick bread with a golden crust and tender crumb. It’s made with simple ingredients and is ready in under an hour, perfect with butter, jam, or alongside savory dishes.
Ingredients
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 tablespoons granulated sugar (optional)
1 tablespoon cold unsalted butter, cut into small pieces (optional)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or flour it lightly.
In a large bowl, whisk together flour, baking soda, salt, and sugar if using.
Cut in the butter with fingertips or a pastry cutter until mixture resembles coarse crumbs.
Pour in buttermilk and stir until a soft, sticky dough forms—do not overmix.
Turn dough onto a lightly floured surface and knead briefly just to bring it together.
Shape into a round loaf and place on the prepared baking sheet.
Score a deep “X” on the top with a sharp knife to help it bake evenly.
Bake for 35–45 minutes until golden brown and sounds hollow when tapped on the bottom.
Cool on a wire rack for at least 10 minutes before slicing.
Notes
Add ½ cup raisins or currants for a sweeter variation.
Substitute 1 cup of flour with whole wheat flour for a heartier texture.
Try caraway seeds for a savory twist.
Add shredded cheddar and chives for a savory version.
Store at room temp up to 3 days, or freeze for up to 3 months.
