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irish soda bread

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This easy, no-yeast traditional Irish Soda Bread is a cinch to make. It has a crispy crust, yet it is tender and slightly sweet on the inside. This delectable Irish soda bread is best served warm. I love to serve it with soft, sweet cream butter and jam. Irish Soda Bread is a no-yeast sweet white quick bread made with butter, eggs, and generally dappled with raisins or currants. The “soda” portion of the name comes from baking soda which is used as a leavening agent. It is best served warm right out of the oven with fresh, soft, creamy butter.

yield 12 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For irish soda bread

  • SODA BREAD
  • 4 c
    all-purpose flour
  • 1/3 c
    granulated sugar
  • 1 Tbsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 c
    very cold unsalted butter
  • 1 1/4 c
    buttermilk
  • 1 lg
    egg
  • 1 c
    raisins
  • TOP GLAZE
  • 2 Tbsp
    butter
  • 2 Tbsp
    buttermilk
  • 1/2 tsp
    granulated sugar

How To Make irish soda bread

  • 1
    Preheat oven to 375 degrees F. Cover a large baking sheet with parchment paper.
  • 2
    In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Shred chilled butter into the flour mixture and stir to coat.
  • 3
    Whisk together buttermilk and egg. Stir the buttermilk mixture and raisins into the flour mixture. Turn the mixture onto a lightly floured surface and knead for about 30 seconds. Place on prepared cookie sheet. Use a sharp serrated knife to score an “X” on the top of the loaf.
  • 4
    Melt 2 tablespoons butter. Combine with 2 tablespoons buttermilk. Brush over loaf and sprinkle lightly with sugar.
  • 5
    Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Start checking the loaf after 30 minutes to check for doneness and to see if it is browning too fast. When browned to your liking cover with a loose piece of aluminum foil. Move to a wire rack to cool slightly. This bread is best served warm with soft butter.
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