This no-fuss bread recipe is quick to make and perfect for beginners. There’s no rising time required, so you can have fresh, homemade bread on the table in under an hour. It has a dense yet soft texture, and the flavor pairs beautifully with sweet or savory toppings. Whether you’re celebrating St. Patrick’s Day or just want an easy homemade bread, this recipe is a go-to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Sugar (optional, for a slightly sweet loaf)
Buttermilk
Optional add-ins: raisins, currants, or caraway seeds
Directions
Preheat your oven to 425°F (220°C). Lightly grease a cast iron skillet or line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar (if using).
Create a well in the center and pour in the buttermilk.
Mix with a wooden spoon or your hands until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and shape it into a round loaf.
Place the dough on the prepared pan. Use a sharp knife to score a deep “X” across the top of the loaf.
Bake for 35–45 minutes, or until the crust is golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.
Servings and timing
This recipe makes 1 loaf, about 8 servings. Prep time: 10 minutes Cook time: 40 minutes Total time: 50 minutes
Variations
Sweet version: Add raisins or currants and a tablespoon of sugar for a slightly sweet loaf.
Savory twist: Add herbs like rosemary, thyme, or shredded cheese to the dough.
Whole wheat: Use half whole wheat flour for a heartier version.
Dairy-free: Use dairy-free buttermilk (non-dairy milk + lemon juice or vinegar).
Mini loaves: Divide the dough into smaller rounds and reduce the baking time accordingly.
Storage/Reheating
Store leftover soda bread wrapped tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm slices in the toaster or oven at 300°F for a few minutes. For longer storage, freeze the loaf or individual slices for up to 2 months. Thaw at room temperature and reheat as desired.
FAQs
Do I have to use buttermilk?
Yes, buttermilk reacts with the baking soda to help the bread rise. You can make a substitute by combining 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.
Can I use self-rising flour?
It’s best to use all-purpose flour with baking soda for this traditional recipe. Self-rising flour may affect the texture and rise.
Why do I cut an “X” in the dough?
Scoring the dough allows the bread to expand evenly while baking and gives it a traditional appearance.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking, though texture may vary slightly.
How do I know when it’s done baking?
The crust should be golden, and a toothpick or skewer inserted into the center should come out clean. The loaf should also sound hollow when tapped.
What’s the texture like?
Irish soda bread has a dense but tender crumb with a crisp crust—ideal for slicing and slathering with butter.
Can I add cheese or herbs?
Absolutely. Shredded cheddar or herbs like chives or rosemary can be mixed into the dough for added flavor.
Is Irish soda bread supposed to be dry?
It should be slightly crumbly but not dry. Using fresh buttermilk and avoiding overbaking helps keep it moist.
Can I make this in a Dutch oven?
Yes, you can bake the loaf in a preheated Dutch oven to help develop a nice crust.
What do I serve it with?
Serve warm with butter, jam, or alongside soups, stews, or a traditional Irish meal.
Conclusion
Easy Irish Soda Bread is a quick and satisfying homemade bread that brings rustic charm and rich flavor to your table. Whether you enjoy it plain, with butter, or customized with sweet or savory additions, this simple recipe is perfect for any skill level and any occasion. Give it a try and enjoy a taste of Irish tradition in under an hour.
Easy Irish Soda Bread is a quick, rustic loaf made without yeast or kneading. With a golden crust and tender crumb, it’s perfect for serving warm with butter or alongside soups and stews. Made with simple ingredients, it comes together in under an hour.
Author:Catherine
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:1 loaf (8 servings)
Category:Bread
Method:Baking
Cuisine:Irish
Diet:Vegetarian
Ingredients
4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tbsp sugar (optional)
1 3/4 cups buttermilk
Optional add-ins: 1/2 cup raisins, currants, or 1 tbsp caraway seeds
Instructions
Preheat oven to 425°F (220°C). Lightly grease a cast iron skillet or line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, salt, and sugar if using.
Make a well in the center and pour in the buttermilk.
Stir with a wooden spoon or hands until a shaggy dough forms—do not overmix.
Turn dough onto a floured surface and shape into a round loaf.
Place dough on prepared pan and score a deep “X” across the top with a sharp knife.
Bake for 35–45 minutes, until crust is golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.
Notes
Substitute buttermilk by combining 1 tbsp vinegar or lemon juice with 1 3/4 cups milk.Add raisins or currants for a sweet version.Mix in shredded cheese or herbs for a savory twist.Use half whole wheat flour for a heartier loaf.To make dairy-free, use non-dairy milk with vinegar or lemon juice.
