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4.7 from 51 votes

Irish Soda Bread

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •11/14/22 44 Comments

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pin for irish soda bread.

This Irish Soda Bread recipe 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 with chocolate chips on a cutting board with a few slices.

Since St. Patrick’s day is almost upon us, 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.

irish soda bread with raisins and caraway seeds in a skillet.

Irish Soda Bread, A Must Make!

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.

Ingredient Notes

ingredients needed to make irish soda bread.
  • 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 1 1/2 cup milk and 1 1/2 tbsp 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.

How to Make Irish Soda Bread

process shots showing how to make dough for irish soda bread.
  1. Preheat Oven: Preheat the oven to 350°F. Grease a skillet with cooking spray. Set aside.
  2. Mix Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the chocolate chips.
  3. Make Dough & Knead: 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.
  4. Score: 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.
  5. Bake: Bake for 45 minutes to an hour.
process shots showing how to make irish soda bread.

FAQs & Expert Tips

FAQs

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.

irish soda bread on a cooling rack.

Tips

  1. If your dough is too wet, add a bit more flour, a little bit at a time.
  2. 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.
  3. Don’t have a skillet? You could use a regular baking sheet instead!
  4. 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). 
irish soda bread with chocolate chips on a cutting board with a few slices.

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.

irish soda bread with chocolate chips on a cutting board with a few slices.

More Great Recipes To Try

  • Irish Lamb Stew
  • No Knead Skillet Bread
  • Irish Coffee
  • Rustic Fig Galette
  • Rye Bread

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.

irish soda bread with chocolate chips on a cutting board with a few slices.
Print
4.65 from 51 votes

Irish Soda Bread

Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Rate Recipe
This Irish Soda Bread recipe 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. 
12

Ingredients

  • 3 ½ cups all-purpose flour
  • ½ cup sugar (granulated)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 ¾ 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 Oven: Preheat the oven to 350°F. Grease a skillet with cooking spray. Set aside.
  • Mix Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the chocolate chips.
  • Make Dough & Knead: 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.
  • Score: 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: Bake for 45 minutes to an hour.

Equipment

  • 12-inch Cast Iron Skillet

Video

Notes

  1. 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.
  2. 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.
  3. Nutrition: Nutritional information is for 1 slice and assumes 12 slices per bread. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
  4. 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.
  5. Don’t have a skillet? You could use a regular baking sheet instead!
  6. 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

Serving: 1sliceCalories: 292kcal (15%)Carbohydrates: 49g (16%)Protein: 7g (14%)Fat: 8g (12%)Saturated Fat: 4g (25%)Trans Fat: 1gCholesterol: 42mg (14%)Sodium: 346mg (15%)Potassium: 200mg (6%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 195IU (4%)Vitamin C: 1mg (1%)Calcium: 112mg (11%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

irish soda bread with chocolate chips on a cutting board with a few slices.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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44 Comments
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Gail
Gail
Posted: 8 days ago

5 stars
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.

20230119_161907.jpg
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gail
Posted: 8 days ago

Your bread looks great! Glad you liked it!

0
Reply
Susie murphy
Susie murphy
Posted: 9 months ago

5 stars
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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susie murphy
Posted: 9 months ago

This recipe is not in either of my books, I only have it here on the blog.

0
Reply
Guy Ravin
Guy Ravin
Posted: 1 year ago

5 stars
Great recipe for that something a little different to snack on !

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Guy Ravin
Posted: 1 year ago

Glad you enjoyed it, Guy.

0
Reply
Tamara
Tamara
Posted: 1 year ago

5 stars
Awesome! Easy to make and so easy to eat!

0
Reply
Martin H Jacoby
Martin H Jacoby
Posted: 1 year ago

4 stars
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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Martin H Jacoby
Posted: 1 year ago

I think the other version must have been cached somehow, because I just changed the recipe a bit.

0
Reply
Gerry Wolkowski
Gerry Wolkowski
Posted: 1 year ago

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.

0
Reply
Edward Tippelt
Edward Tippelt
Posted: 1 year ago

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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Edward Tippelt
Posted: 1 year ago

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.

0
Reply
yvonne
yvonne
Posted: 2 years ago

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

0
Reply
Fergus O’Reilly
Fergus O’Reilly
Posted: 2 years ago

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!

0
Reply
Tom Roselle
Tom Roselle
Reply to  Fergus O’Reilly
Posted: 1 year ago

What size skillet do you use? Cast iron? Thanks

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tom Roselle
Posted: 1 year ago

Anything from a 10 1/2 to 12 inch skillet should be fine.

0
Reply
Lynne
Lynne
Reply to  Fergus O’Reilly
Posted: 1 year ago

If you wanted to use raisins , would you use the same amount as chocolate chips ?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lynne
Posted: 1 year ago

Yes, I added a cup of raisins.

0
Reply
M. NARDO
M. NARDO
Posted: 3 years ago

Question:
Is it 1 and 3/4 cups of buttermilk or is it 3/4 cup of buttermilk?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  M. NARDO
Posted: 3 years ago

It’s 1 and 3/4 cups!

0
Reply
Vicki Shipley
Vicki Shipley
Posted: 3 years ago

5 stars
Turned out great. Had to use more flour and I baked it for about 55 min. and using a digital thermometer I pulled it out when the internal temp was 200 degrees. Great taste.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Vicki Shipley
Posted: 3 years ago

So glad you liked it!

0
Reply
William Kelly
William Kelly
Posted: 3 years ago

5 stars
Found Recipe today, made this afternoon, came out perfect..KEEPER..thxs

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  William Kelly
Posted: 3 years ago

My pleasure! So glad you liked it!

0
Reply
Nancy Long
Nancy Long
Posted: 3 years ago

what size skillet? I have 8, 10 and 12 inch cast iron skillets. Thanks

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nancy Long
Posted: 3 years ago

I used a 10 inch skillet.

0
Reply
Nancy Long
Nancy Long
Reply to  Joanna Cismaru
Posted: 3 years ago

thank you for getting back to me so quickly. will add it to my St Paddy’s dinner

0
Reply
Cathy ORourke
Cathy ORourke
Posted: 3 years ago

5 stars
This was a hit last year. I had never had Irish soda bread, and this was delicious! I also made in my cast iron skillet. Very easy, and looked just like Jo shows it.

0
Reply
Rose Mary George
Rose Mary George
Posted: 3 years ago

Love this bread made in the skillet! Can’t wait to try it!

0
Reply

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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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