Why You’ll Love This Recipe
I’ve tried several recipes for Irish soda bread, and this one is by far my favorite. It bakes up into such a beautiful loaf I can hardly believe it isn’t a yeast bread. And it’s so incredibly easy to make, especially if you’re impatient like me and don’t want to wait around for the dough to rise.
Like so many delicious bread recipe, this is the product of a time when fancy ingredients weren’t available or affordable, so it’s made with only the most basic ingredients.
Tips for Storing & Freezing
- Cool completely before storing, then wrap tightly in plastic wrap, a reusable bread bag, or an airtight container and store at room temperature.
- Slice before freezing if you want to thaw only a few servings at a time. Place parchment or wax paper between slices so they don’t stick.
- Wrap the whole loaf or slices tightly in plastic wrap, then add a layer of aluminum foil or place in a freezer-safe bag. Freeze for up to 3 months.
Variations and Fun Twists
- Raisin: Stir in about one cup of raisins or currants and add a tablespoon or two of sugar to the dough. A pinch of cinnamon is optional.
- Orange Cranberry: Fold in a generous handful of dried cranberries along with a tablespoon of fresh orange zest.
- Cheddar & Herb: Mix in a cup of shredded sharp cheddar and a tablespoon of chopped fresh chives or parsley. Add a pinch of pepper for even more savory flavor.
If you enjoy this recipe, be sure to try my Dill White Cheddar Irish Soda Bread and my Easy Cranberry Orange Soda Bread.
Traditional Irish Soda Bread
Traditional Irish soda bread made with just a few simple ingredients.
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Servings: 1 loaf
Calories: 249kcal
Ingredients
- 4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
Instructions
- Preheat oven to 425 degrees. Grease and flour a 9-inch round cake pan.
- In a large bowl, combine the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball.
- Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk. The dough should reach the edges of the pan, but may spring back slightly.
- Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Cover the pan of dough with another round cake pan turned upside down.
- Bake for 25-30 minutes, covered, then remove the top pan and bake uncovered for about 10 minutes more or until the crust is dark golden brown.
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 50g | Protein: 8g | Fat: 1g | Cholesterol: 2mg | Sodium: 682mg | Fiber: 2g | Sugar: 3g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
148 comments
Lari
What would the conversion be for high-altitude? I have high-altitude flour, but based on other comments that might mess up the recipe. Any guidance? Also, would two 9″ pie pans work the same as two 9″ cake pans?
Danelle
I am at high-altitude (Colorado) and the recipe as written works fine for me. I haven’t tried using pie pans, but I think it would work–there just may not be as much room for the bread to expand, depending on how deep your pie pans are.
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Christy
I haven’t made this yet…but I was noticing some of the comments about it not turning out well. Not sure if this is why…but I learned, the hard way, that you HAVE to spoon flour into measuring cup for breads. You can scoop & pack as you can with some baked items. It can cause it to be way too dense, as some of these have complained about. My understanding is that spooning the flour into measuring cup is a completely different measurement than packed, being that it is powder. Makes sense. And I trusted the bakers who explained it to me.
Christy
I meant “can’t scoop” as you can with other baked items.