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, 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.
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 | 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 “DIY” version. 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).
This was my first time trying Irish soda bread. Loved it!
This bread has an amazing taste and texture!
I have made Irish Soda Bread before using an Old Italian recipe, but I simply have to give yours a try. My grandmother’s birthday was also on St. Patrick’s Day and she would have been 95 this Sunday! Thanks Sally!
Hi Sally! Could I make this into mini loaves? If so, would you adjust the bake time much? Thanks~
Hi James! Yes, you can divide the dough up into smaller dough balls for smaller loaves. The bake time depends on how small. When the exteriors are golden brown and the centers appear set, they’re done.
Have just made this using Gluten-Free self raising flour, it’s turned out beautifully exactly like photo, it’s the first gf soda bread that’s come out edible, there is already two in the bin this week, can’t recommend this highly enough, all you coeliacs out there give it a go , it’s a real winner.
Made this with walnuts and cheddar cheese to go with soup….very tasty!
Made this for St. Patrick’s day. Such an easy and good recipe. Love the texture very similar to a scone inside but nice and crusty on the outside. 10/10, will make gain and maybe try a savoury variety with cheese and herbs, my kids aren’t too keen on raisins and I honk a cheese and herb version would be great with soup or stew
Made this on the day before St. Patrick’s day and it turned out great. Very tasty with raisins and a few dried cranberries. I will definitely be making it again. Thanks,
Hello! First I wanted to say I LOVE your recipes! You truly bake with your heart and I like to think I do the same – hence the reason you are my go-to for new recipes.
I had a question regarding this recipe though. My bread turned out a tad under-done after just over 50 minutes of baking. The outside browned very quickly so I loosely covered it with foil per your instructions. It looks perfect, but the inside is still sticky. Im afraid had I left it in much longer the bottom would have been burnt. The ‘done’ sections are fantastic (taste wise). Do you have any suggestions you could send my way?
Im not at all a beginner in the kitchen, Ive been baking for about 15 years but this is the first attempt I have made at Irish Soda Bread. Any suggestions are appreciated, thank you and Happy St. Patrick’s Day!!!
Hi Jen! If you decide to try this Irish soda bread recipe again, feel free to reduce the oven temperature and bake for longer. This should prevent the bottom from burning and slowly cook the center too. And cover with foil too.
Hi Sally! Others have had my comment as well. But, I thought I’d check again. My soda bread is in the oven now. I have no doubt it will be delicious. However, as some have noted, my dough came out SO stick I had to add WAY more flour. I just kept adding, adding, and adding until I could somewhat get my dough into a ball. Is this OK? I did use gluten free flour. But, I have had this problem before with other recipes I have tried. Also, I did bake in a greased cake pan. I have a cast iron skillet. But, we always cook fish in it. I was worried the cast iron might give my bread a bit of a fishy taste! Should I not worry about it next time? What about baking the bread in a Le Creuset Dutch Oven? Could that work?
Thanks Sally! Made this bread this morning and it turned out great! I’ve made a few other Irish Soda Breads this week and my family wanted something more like what we got in the store. I read your recipe and thought it would fit the request. I didn’t believe it when you wrote that the bread would spread on the baking sheet…mine almost filled the whole sheet, but it raised well and looked beautiful – slightly larger than the traditional circle. 🙂 Absolutely tasty and easy! I didn’t kneed it though as I didn’t want to get my hands sticky and was short on time. I just plopped it on the baking sheet, smoothed out the top with a spoon, made the cuts and baked it. I only baked mine for about 30 minutes and it was done. My husband, who has been critical of the other recipes I’ve tried, ate his piece with satisfaction and rave reviews. I will be making this again. It was so easy that I’ll probably make it at least once a month. Thank you so much!!
This bread is just amazing. I swear its easier than making cookies even! Each year its a success. Thanks Sally!
Absolutely LOVE this bread. I stored mine in a ziplock bag after cooling to trap in all the moisture. This will allow the bread to stay intact and not crumble. Thanks for the recipe, Sally!
Great recipe Sally! I made these into individual irish soda breads using a muffin tin- they came out great! Thanks again for sharing 🙂
Just made your Irish soda bread and it was delicious except burned on the bottom. Cooking time was right, used a dark non-stick pan. Any suggestions?
Made this the other day as part of our St. Patrick’s Day dinner, and it was absolutely scrumptious! My dad had no idea it was homemade until I asked him if he liked the bread I made, he thought we got it from Great Harvest Bread Co.! Thanks for the keeper recipe!
This is in my oven right now! Looks great! I know it’s not St Patrick’s Day yet, but I have two favorite St. Patty’s day meals that I like to make every year, so I have to start early to get them both in this week! One is Split Pea Soup with a side of Irish Soda Bread; the other is a traditional Corned Beef and Cabbage dinner. Looking forward to enjoying this yummy bread with my soup in a hour!
Hi Sally,
I made this soda bread yesterday & absolutely LOVE IT!!! It came out perfect!! A wonderful crusty outside & deliciously soft inside. I made mine sans raisins (not a big fan). Had some for breakfast this morning with some butter & jelly….so good!!! Will be making this a lot for sure because its so easy to make! Your recipes are always spot on & never disappoint. Thanks again!!
When we have dinner tonight we will have had your delicious Soda Bread for the 3rd time since you posted the recipe. Thanks for sharing it and all your recipes! I love them!!
I’ve been making soda bread for over 40yrs, this one is the best! thanks
I made this for dinner tonight (used craisins instead of raisins because that is what I had on hand). My husband and I both loved it…so delicious! Thanks for sharing your Grandma’s recipe!
This is such a lovely tribute to your grandmother! I’ve always been intimidated by bread, but this looks simple enough for me. Can’t wait to try it!
I made this last night and it was wonderful! I had never tried Irish soda bread before this and we loved it. My husband kept going back for more. I promptly deleted other pinned Irish soda bread recipes after trying yours. Perfection!
This was a great part of our St. Patrick’s Day dinner last night. Thank you (and your grandma) for the lovely recipe.
Made this a few hours ago, so delicious!!! My BF and I ate 1/2 already with Irish Stew and Guinness. Lovely texture and the crust is wonderful, next time I’m going to be naughty and sprinkle coarse sugar on top before baking. Yum! Thanks Sally for another great recipe.
It just came out of the oven to be enjoyed with corned beef, cabbage, colcannon, carrots and parsnips shortly … we’re eating supper early because we have been smelling the braising cb all day and can’t wait!
Thanks for sharing the recipe for what looks like the best loaf of soda bread I have ever laid eyes on, Sally!
I made this yesterday. I used currants and dried lemon rind instead of raisins. It was delicious! Even a day later, it’s lovely slathered in butter. And it rose even higher than the one in your photograph. Thanks Sally!
Tried your recipe for St Paddy’s Day today and it turned out absolutely gorgeous! I do wanna say that the crust is the best part… 😉
It is the grandmas that are so often the inspiration for the kitchen! I hope our generation keeps that tradition going. You are for sure doing your part Sally! This soda bread looks like perfection (but let’s be honest, when do carbs not look good to me 😉 ) and that crust is gorgeous. Pinned!
What a lovely tribute to your grandmother!
I do love the traditional soda bread, but that didn’t stop me from posting a chocolate chip version today. I guess less sugar in the bread has to be compensated for somehow, either with raisins or chocolate!