This Irish soda bread recipe is a traditional no-yeast quick bread that’s easy enough for every day. Made with only a few kitchen staples like flour, baking soda, and buttermilk, it bakes up with a soft interior, a hearty crumb, and a golden crust.
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What Is Irish Soda Bread?
Irish soda bread is a traditional Irish quick bread made without yeast. Buttermilk reacts with the baking soda to help it rise quickly. The cross cut on top has a lot of folklore attached to it, but it also serves a practical purpose by helping the loaf expand and bake evenly.
Holly’s Recipe Highlights
- Why You’ll Love It: Irish soda bread is an everyday bread that only takes a few ingredients.
- Flavor: Mildly sweet and tangy, this bread is denser, making it perfect for dipping into soups and stews.
- Difficulty: Easy, with no rise time, minimal dishes, and ready in about an hour.
- Technique: One bowl and one pan. No rolling pins or special equipment needed.
Simple Ingredients
- Flour: A 50/50 blend of all-purpose flour and whole wheat flour makes the loaf hearty and flavorful. For a lighter texture, use more all-purpose flour.
- Buttermilk: This is required to help activate the baking soda. Make a buttermilk substitute by adding 1 ½ tablespoons of white vinegar or lemon juice to a measuring cup, then fill with milk to 1 ½ cups total. Let it stand 5 minutes before using.
- Egg: An egg is used as a binder and to add structure.
- Salt & Sugar: The salt adds flavor, while the sugar adds sweetness and a golden-brown color to the loaf once baked.
Add Your Own Twist
Irish soda bread can be made sweet or savory to match the menu.
- Sweet: Mix in a handful of currants, raisins, dried fruit, or nuts. A little orange zest will create a citrusy flavor with a lovely aroma.
- Savory: Fold in a handful of cheddar cheese and herbs, or gently work in caraway seeds and a pinch of black pepper.
How to Make Irish Soda Bread
- Mix the ingredients until a shaggy dough forms.
- Knead lightly just until it holds together, and form it into a circle (full recipe below).
- Cut a cross on top and bake until golden brown.
Storing Your Loaf
Irish soda bread tastes best when it’s fresh, but it can be kept in an airtight container at room temperature for up to 3 days. Or freeze slices in a freezer bag for up to 2 months.
Use leftover bread for croutons or a blueberry French toast casserole. Toast slices to bring back that fresh-baked texture.
More Quick Bread Recipes
Did you love this Irish Soda Bread? Leave a rating and comment below!
Equipment
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1½ cups buttermilk divided, or as needed
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking soda, and salt.
- Add the egg and half of the buttermilk to the flour mixture. Stir to combine.
- Continue adding the remaining buttermilk a little bit at a time, stirring just until the dough holds together. Turn the dough onto a floured surface and knead it a couple of times.
- Form the dough into a 9-inch circle. Using a sharp knife, cut a cross shape ½-inch deep across the top.
- Transfer the dough to a parchment paper lined baking pan.
- Bake the bread for 45-50 minutes or until lightly browned. The bread should sound hollow when tapped.
- Allow the bread to cool for at least 10 minutes before slicing and serving.
Notes
- Replace buttermilk by adding 1 ½ tablespoons of white vinegar or lemon juice to a measuring cup and filling with milk until it reaches 1 ½ cups total. Allow the mixture to stand for 5 minutes.
- Soda bread tastes best served fresh but can be stored in an airtight container for up to 3 days. This bread can be toasted or warmed in the microwave or oven.
- Optional add-ins include 1/2 cup of raisins or dried currants.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Side Dish
Cuisine American, Irish© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This Irish Soda Bread Recipe has been adapted from The Cross Cookbook, an old church cookbook written with a typewriter. The submission was made by Sr. Ida Mary.
Sources of information for the history of Irish Soda Bread: Irish Central, Wikipedia
Hi Holly, Can this bread be baked in a Dutch oven? Thank you
That should work well, Irma! I would love to hear how it turns out for you.
What type of pan should I bake the Irish Soda bread in?
Thank you
I suggest a parchment paper lined baking pan. Enjoy!
Has anyone tried baking the Irish Soda Bread in a crockpot?
Sounds wonderful! Can I use a dutch oven to bake the bread?
That should work great Van!
Hi There I Was Hoping That Perhaps Someone Can Answer A Question About The Ingredients For This Recipe?
If So Can I Possibly Add 4 Cups All Purpose White Flour Instead Of 2 Cups White Flour & 2 Cups Whole Wheat Flour? Reason Being As I Am Waiting For Hip Replacement Surgery & Right Now My Scooter Isn’t Working As It Should Be,…. In Other Words I’d Love To Be Able To Make & Bake For The First Time If Not Today Perhaps Sunday August 31 2025 Please Let Me Know A.S.A.P. Thanks Kindly & Have A Great Day!!
Yes, you can use all-purpose white flour. You can also find this information in the post.
The BEST!!!!
Thank you so much, Ivory!
I love it rustic and tastie easy to make. Thank you so much
Thank you, Lynn! So glad you enjoyed it.
Just wondering if your Irish Soda Bread could be made with gluten free flour?
I have not tried using gluten-free flour so I can’t say for sure, Connie. If you try it I would love to hear how it turns out!
I have used lots of your recipes so I know there is nothing wrong with the recipe. It must be me. I have tried several recipes over the years and they all come out like a rock! Hard shell! Please tell me what I’m doing wrong, I think I somehow overwork it or something…….
Soda bread does typically have a crispy outer shell Kathleen. The inside is soft. Sounds like maybe it turned out!
Hi: Could I use Buckwheat Flour as the Whole Wheat Alternative? Along with White Gluten Free?
I have not tried with buckwheat or gluten-free flour so I can’t say for sure Jennifer. If you try it I would love to hear how it turns out!
This bread recipe is so damn good. Found it when I was looking for a low sodium alternative to corned beef for St. Patrick’s day dinner. It shocked me how good it was, as the recipe is so simple. But, now having found this recipe, Im gunna start making this bread regularly. Its absolutely divine with butter and honey, especially creamed honey.
So so happy to hear that, Michelle! ❤️
Can I use all white flour , dont have any whole wheat.
Definitely Vicki, you can sub the whole wheat flour for white flour.
I prefer my soda bread with dried raisins or currants, and caraway seed is a must!
Those all sound fabulous to me Cindy!
we made it for st. paddys day. what a nice suprise!!! ive never made an unlevened bread. this was easy to make, fresh out of the oven,with butter, we started dinner with an irish soda bread appetizer :). it was great with our meal, sopping up the pot drippings on our plates. i recommend this receipe, it’s easy to follow, inexpensive, and very tasty.
I am so glad you enjoyed this recipe Dawn!