Quick overview of this easy Irish soda bread

This is a simple, old-fashioned Irish soda bread that bakes fast and tastes great warm. It uses baking soda and buttermilk instead of yeast, so you make a hearty loaf in under an hour. If you like warm, crusty breads for dinner, you might also enjoy this cheesy garlic bread idea.

Why this soda bread is worth making

• It comes together quickly with pantry basics.
• No kneading or proofing — just mix, shape, and bake.
• The crust is golden and the inside stays tender.
• It’s versatile: serve with soup, butter, jam, or a savory meal.

How to make Best Irish Soda Bread

Follow the simple steps below. Read through them first, then gather your ingredients.

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons kosher salt*
• 1 teaspoon baking soda
• 1 Tablespoon granulated sugar
• 1 and 3/4 cups buttermilk
• 2 tablespoons melted butter
• 1 egg

Directions

1. Preheat oven to 400°F (200°C). Butter a 10-inch cast iron skillet or similar baking dish.
2. In one bowl, whisk together the flour, salt, baking soda, and sugar.
3. In another bowl, whisk together the buttermilk, egg, and melted butter.
4. Pour the liquid into the flour mixture. Use a rubber spatula to mix until you have a shaggy dough.
5. If the dough is sticky, sprinkle a little flour on your hands and shape it into a round ball.
6. Transfer the dough ball to the prepared skillet. Use a knife to score an X on top of the loaf — this helps the center bake through.
7. Bake for 35–40 minutes, until the loaf is golden. To test doneness, tap the bottom of the loaf — it should sound hollow.
8. Allow the bread to cool slightly before slicing.

Best ways to serve this loaf

• Slice warm and spread with good butter.
• Offer with soup or stew for a comforting meal.
• Toast slices and top with jam or soft cheese. For sweet pairings and brunch ideas, see this raspberry idea like the raspberry bread inspiration.

How to keep the bread fresh

• Room temperature: Wrap in a clean tea towel or place in a paper bag for 1–2 days.
• Short-term: Store in an airtight container at room temp for up to 3 days.
• Long-term: Slice and freeze in a zipper bag for up to 3 months. Thaw at room temp or toast slices straight from frozen.

Simple tips for a perfect loaf

• Don’t overmix. Stir until the dough comes together but keep it shaggy.
• Score the top deeply enough to split the loaf as it bakes.
• Use fresh baking soda for best rise.
• If you want a sweeter or spiced version, try adding currants or a pinch of cinnamon — see a sweet quick-bread method like this cinnamon bread for technique ideas.

Easy variations you can try

• Raisin soda bread: fold in 1 cup raisins.
• Herb and cheddar: add 1 cup shredded cheddar and 2 tablespoons chopped fresh herbs.
• Whole wheat: replace up to half the flour with whole wheat flour (expect a denser loaf).

Estimated nutrition (per 1/8 loaf, approximate)

• Calories: ~300 kcal
• Protein: ~6 g
• Carbohydrates: ~45 g
• Fat: ~10 g
  Values are estimates and will vary by exact ingredients and portion size.

Family-friendly serving ideas

• Serve slices with scrambled eggs for breakfast.
• Pack slices for a picnic with cheese and cold cuts.
• Offer small slices as a side for family-style soups and stews.

What pairs well with Irish soda bread

• Hearty soups: potato, vegetable, or lamb stew.
• Soft cheeses and fruit preserves.
• Smoked salmon and a dab of crème fraîche.
• Traditional corned beef or roasted meats.

Common questions

Q: Can I use milk instead of buttermilk?
A: You can make a quick buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to 1 and 3/4 cups milk and letting it sit 5 minutes. Regular milk without acid will not give the same rise.

Q: Why didn’t my bread rise much?
A: Check your baking soda — if it’s old it may be weak. Also, avoid overmixing and be sure to use enough acid (buttermilk).

Q: Can I add seeds or nuts?
A: Yes. Fold in up to 1 cup of seeds or chopped nuts for texture. Adjust baking time slightly if you add a lot.

Q: How do I re-crisp a soft crust?
A: Sprinkle a little water on the crust and warm it in a 350°F (175°C) oven for 5–8 minutes.

Conclusion

If you want more Irish soda bread ideas or variations, check out Grandma’s Irish Soda Bread – Sally’s Baking, Irish Soda Bread Recipe – NatashasKitchen.com, or The BEST Irish Soda Bread. These links offer extra tips and variations to help you bake the loaf you like best.

Irish Soda Bread

An easy, old-fashioned Irish soda bread that bakes quickly and tastes great when warm, perfect to accompany soups, stews, or simply enjoyed with butter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Bread, Side Dish

Cuisine Irish

Servings 8 servings

Calories 300 kcal

Ingredients

  

Dry Ingredients

• 4 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1 tablespoon granulated sugar

Wet Ingredients

• 1.75 cups buttermilk
• 2 tablespoons melted butter
• 1 egg egg

Instructions

 

Preparation

• Preheat oven to 400°F (200°C). Butter a 10-inch cast iron skillet or similar baking dish.
• In one bowl, whisk together the flour, salt, baking soda, and sugar.
• In another bowl, whisk together the buttermilk, egg, and melted butter.
• Pour the liquid into the flour mixture. Use a rubber spatula to mix until you have a shaggy dough.
• If the dough is sticky, sprinkle a little flour on your hands and shape it into a round ball.
• Transfer the dough ball to the prepared skillet. Use a knife to score an X on top of the loaf.

Baking

• Bake for 35–40 minutes, until the loaf is golden. To test doneness, tap the bottom of the loaf — it should sound hollow.
• Allow the bread to cool slightly before slicing.

Notes

Store slices wrapped in a clean tea towel or paper bag at room temperature for up to 2 days. For longer storage, slice and freeze in a zipper bag for up to 3 months.

Keyword Baking, Easy Recipe, Irish Soda Bread, No Yeast Bread, Quick Bread