Irish Soda Bread is one of the easiest breads you’ll ever make—no yeast, no kneading, and no waiting for the dough to rise. It comes together in just 5 minutes and bakes up with a soft, tender crumb and biscuit-like texture. If you love quick and easy bread recipes, this one’s a must-try!
Traditionally enjoyed around St. Patrick’s Day, this Irish-American classic uses baking soda as the leavening agent instead of yeast. That means no proofing time—just mix, shape, score the top, and bake. Simple, hearty, and perfect with a smear of butter or jam!
Irish Soda Bread Recipe
Irish Soda Bread is one of the easiest breads you’ll ever make—no yeast, no kneading, and no waiting for the dough to rise. It comes together in just 5 minutes and bakes up with a soft, tender crumb and biscuit-like texture. If you love quick and easy bread recipes, this one’s a must-try!
Ingredients
- 4 cups all-purpose flour, plus 1/4 cup more for dusting
- 1/4 cup granulated sugar
- 1 tsp sea salt
- 1 tsp baking soda
- 6 Tbsp cold unsalted butter, plus 1/2 Tbsp to grease pan
- 1 3/4 cups cold lowfat buttermilk or kefir
- 1 large egg, cold
- 1 cup raisins or dried cranberries, optional
Instructions
- Preheat oven at 375˚F. Generously grease a 10” cast-iron skillet with 1/2 Tbsp butter.
- In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
- In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
- Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it’s too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
- Transfer to the buttered pan, use a knife to score the top with a large and deep “X”. Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside.
- Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.
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