Irish Soda Bread
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This Irish Soda Bread is a rustic, mildly sweet quick bread that doesn’t require any yeast at all. It is so easy and super quick to put together, a great crusty exterior, and keeps well for days.
Irish Soda Bread, A Must Make!
Since St. Patrick’s day is almost upon us, and I thought it would be appropriate to share with you my favorite recipe for Irish Soda bread that’s baked in a skillet. Because I love all things made in a skillet, why not bread?
There’s nothing better than the aroma of freshly baked bread, it will make you kinder to your neighbors, it will even make your neighbors kinder to you! Just open a window and you’ll see what I’m talking about.
I love my Irish soda bread recipe, it’s almost like a raisin bread because it’s slightly sweetened, and you can add other ingredients to it, like chocolate chip, raisins, or any seeds or nuts. I like to have this bread toasted and buttered for breakfast with a good cup of coffee in the morning. It’s perfection!
Bread making seriously doesn’t get any easier! If you’re looking for a quick loaf of bread, requiring only a few ingredients, then this bread is for you.
Why You’ll Love This Irish Soda Bread Recipe
- Simple Bread! Perfect for those new to baking, this easy peasy 55-minute no yeast bread recipe is made with basic pantry ingredients and requires very little kneading.
- Classic Irish Favorite! This traditional rustic style Irish bread is crusty on the outside and soft and crumbly on the inside with the perfect touch of chocolate chip sweetness.
- Versatile Recipe! You can easily customize this bread to your taste by replacing the chocolate chips with raisins, nuts, seeds, or a combination of them all!
- Flour – All purpose flour works best. You can use gluten-free flour for this recipe as well.
- Sugar – Plain granulated. This is going to add a touch of sweetness.
- Salt – Salt is imperative when it comes to baking, don’t skip it!
- Baking Soda & Baking Powder – These will act as our leaveners and also give us a super tender bread.
- Raisins – Your choice! You can use other mix-ins like nuts or dried cranberries as well.
- Mix-ins – You can add various things to this bread, like chocolate chips, raisins, caraway seeds or other seeds, and your favorite nuts.
- Egg – I used large eggs. Eggs are actually optional in a soda bread, they add richness and density, so feel free to skip the eggs for a slightly lighter loaf.
- Buttermilk – You can make your own buttermilk with 1½ cup milk and 1½ tablespoon lemon juice or white vinegar.
- Butter – Melted! I like to use unsalted butter so I have full control over the sodium. Margarine or lard can be used instead.
Irish soda bread is really easy to make because it requires no yeast. It gets its rise from baking soda, which is activated by the acidic buttermilk. The result is a dense and hearty bread with a crusty exterior and tender interior.
This simple bread recipe comes together quickly so you need to preheat your oven to 350°F (177°C) before you begin making the dough. Then spray a cast iron skillet with cooking spray and set it aside.
Next, let’s get this easy dough started! To begin, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Next, stir in the chocolate chips. Then in a separate small bowl, whisk together the buttermilk, eggs, and melted butter. Now, pour the wet mixture into the large bowl with the flour mixture and stir everything together with a wooden spoon.
After the dough comes together, dust your hands with a bit of flour and then knead the dough just until you can form a rough ball. You can knead the dough in the bowl or on a floured work surface. But be very careful not to over knead the dough. You just need it to form a ball that holds together.
Now, it’s time to bake! First, place the ball of dough in the greased skillet. Next, score the top of the dough by slicing an X or a couple of lines about an inch deep into the dough with a sharp knife. This helps the center of the bread to bake more evenly. Then put the bread into the oven and let it bake for 45 minutes to an hour. When the Irish soda bread is done, it will golden brown and make a hollow sound when you tap on the bottom.
Frequently Asked Questions
What Is Irish Soda Bread?
This is a type of quick bread which uses baking soda and baking powder to give the loaf some airiness. No need to wait for this bread to rise since there’s no yeast required at all! After a very quick knead, it’s ready to pop in the oven.
What Is The Texture of Irish Soda Bread?
Irish soda bread has a nice crust, a dense and soft interior. It’s not a heavy bread at all and keeps well for days, getting a bit chewier as the days go on.
What Else Can I Add To My Irish Soda Bread?
It really is up to you and what you like. Try adding dried cranberries, or cherries, perhaps some dried apricots. Sunflower seeds or pumpkin seeds would be great in this bread. The sky’s the limit!
How Do I Know When My Bread Is Done Baking?
You’re looking for a nice, light golden brown color on the crust. Carefully turn the loaf upside down, and give it a knock on the bottom. Use a clean dish towel or two to protect your hands from the heat. It should sound hollow when it’s fully cooked. You can also use an instant-read thermometer inserted into the thickest part of the loaf. It’ll read 200ºF when the bread is done.
Expert Tips
- If your dough is too wet, add a bit more flour, a little bit at a time.
- The secret is to not over knead the dough! You just want to knead it until it comes all together enough to form a ball so you can place it in the skillet.
- Don’t have a skillet? You could use a regular baking sheet instead!
- With just a touch of sweetness, this bread can be enjoyed for breakfast with a nice hot cup of coffee or tea (with a splash of Irish cream, of course).
Storing Soda Bread
Irish soda bread can dry out quickly, so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about 3 to 4 days.
Freezing
To avoid freezer-burn, wrap your loaf well with both plastic wrap and foil. You can pre-slice it before freezing to make thawing faster. Grab a slice or two as needed! It’ll last 3 months in the freezer.
To thaw, leave it at room temperature for an hour or two. You can also use your microwave if it has a bread defrosting function.
More Great Recipes To Try
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Irish Soda Bread
Video
Ingredients
- 3½ cups all-purpose flour
- ½ cup sugar (granulated)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1¾ cup buttermilk
- 2 tablespoon butter (unsalted, melted)
- 2 large eggs
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Grease a skillet with cooking spray. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the chocolate chips.
- In a smaller bowl whisk together the buttermilk, eggs and butter. Add the wet ingredients to the dry ingredients and combine with a wooden spoon. Dust your hands with a little bit of flour and knead the dough, either in the bowl if it's large enough, or over your floured work surface. Knead it gently just until you can form a rough ball. Do not over knead the dough.
- Place the dough in the skillet and score the top in an X shape or a couple lines about an inch in depth, to help cook the center.
- Bake for 45 minutes to an hour.
- Let the bread cool in the skillet for a few minutes before transferring it to a wire rack to cool completely.
- Slice and serve the bread warm or at room temperature with butter or jam, if desired.
Equipment
Notes
- Flour: If your dough is too wet, add a bit more flour, a little bit at a time. The dough should just come together into a ball. Do not over knead.
- Storage: Irish soda bread can dry out quickly, so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about 3 to 4 days or freeze it for up to 3 months.
- The secret is to not over knead the dough! You just want to knead it until it comes all together enough to form a ball so you can place it in the skillet.
- Don’t have a skillet? You could use a regular baking sheet instead!
- With just a touch of sweetness, this bread can be enjoyed for breakfast with a nice hot cup of coffee or tea (with a splash of Irish cream, of course).
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Thank you so much for sharing this recipe! I made it just as written except with raisins instead of chocolate chips. The batter was very sticky, I was afraid it was going to turn out tough by the time I had added enough flour to get it off the counter, but it was yummy! Question: would it turn out okay if I split the dough into 2 smaller cast iron skillets? (6 1/2 inch or 7 inch, so that I could gift one and keep one)??
Thank you again!!
Yes, you can totally split them, but it will require less time to bake so just keep an eye on them.
I made this last night for husband and guests – we all LOVED this bread. I did not add the raisin. I will be saving this recipe!
Happy to hear you guys enjoyed it!
Hi Jo. I enjoy receiving your recipes!
This recipe is technically a “Tea Cake”.
Traditional Irish Soda bread is only flour, baking soda, salt and buttermilk, according to the Society for the Preservation of Irish Soda Bread website.
As the Mom of an Irish Dancer, I’ve tried different recipes and found this one to be the best: 4 C all-purpose flour, 1 ROUNDED tsp of baking soda, 1 ROUNDED tsp of salt and UP TO 14 oz of buttermilk. In a large bowl, combine the dry ingredients. Make a well. Shake the buttermilk and add little by little using a flexible spatula til dough is fully moistened. Place dough on floured surface and knead lightly. Shape into a round flat shape no taller than 1-1/2 inches. Place in a ceramic pie plate. Using a knife, slice horizontally across the top of the dough, clean the knife and then slice vertically . Brush the top of the dough with buttermilk. Cover the pie plate with another deep dish ceramic pie plate (simulating the bastible pot) and bake for 30 minutes. Remove the cover and bake for another 15 minutes. Remove from oven, remove from pan and cover with a damp tea towel.
I don’t have a cast iron pans, what else could I use?
Just shape it as instructed and place it on a baking sheet lined with parchment paper and bake it as. instructed.
Hi Joanne
I haven’t made this bread yet but can I omit the sugar and may be add roasted garlic, chives?
Absolutely, you can certainly make it more on the savory side.
I’ve made this Irish Soda Bread recipe quite a few times now, and it’s always a winner. I add cranberries which I prefer over raisins and the results are just as good. No more buying soda bread at the supermarket! Thanks for sharing.
Your bread looks great! Glad you liked it!
Have made this several times now, adding different bits each time, favourite so far was ginger and walnut. This recipe never fails but I do usually have to add a little more flour. What book is this recipe in?
This recipe is not in either of my books, I only have it here on the blog.
Great recipe for that something a little different to snack on !
Glad you enjoyed it, Guy.
Awesome! Easy to make and so easy to eat!
The bread was very good. Lighter than most soda breads that I’ve made. The dough was very wet even after I added 3 Tbs of flour plus the flour on my hands when I tried to knead it. Ended up just using a Danish whisk and thoroughly mixing. Again, maybe depending on what link is clicked you get a variant of the recipe. I clicked print on the recipe with chocolate chips and got the recipe with raisins and carroway
I think the other version must have been cached somehow, because I just changed the recipe a bit.
We in the West Indian community of St. Vincent and the Grenadines, have passed this Irish Soda Bread recipe down from one family to another ….and as many West Indian families have made it a wonderful breakfast break…but with different ingredients and it has held as ours a West Indian Sunday come back from Church Bread with Tea. It has been said”We are more so,holy because of Sunday Bread.” Politicians must have this on Sunday.
Irish soda bread recipe question: baking powder and baking soda are both sodium bicarbonate. So why use two essentially identical products instead of just one?
The baking powder here does most of the leavening and the baking soda is added to neutralize the acids and add tenderness to the bread.
I always use currants not raisins but will try this version. Love Irish Soda Bread no matter what is in it!!! Thanks for your recipes.
Yovnne
Leave out the caraway seeds and baking powder and use buttermilk. This bread is eaten at tea time (early evening) in Ireland and yes Lott’s of butter! If can bake it over a fire you will be rewarded!
What size skillet do you use? Cast iron? Thanks
Anything from a 10 1/2 to 12 inch skillet should be fine.
If you wanted to use raisins , would you use the same amount as chocolate chips ?
Yes, I added a cup of raisins.
Question:
Is it 1 and 3/4 cups of buttermilk or is it 3/4 cup of buttermilk?
It’s 1 and 3/4 cups!