A twist on traditional Irish soda bread, this no-rise crusty cheddar and bacon bread is packed with melted cheese, savory meat, and scallions.
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There is one traditional St. Patrick’s Day recipe my family always looks forward to each year, Irish soda bread! This version is a little different. I make it with generous bits of chopped bacon, melted sharp cheddar cheese, and scallions in each crusty slice. It is perfect for enjoying with classic St. Patrick’s Day dishes, such as corned beef and cabbage, or delicious stews.
The best part is that each loaf is ready in under an hour. No need to wait for the dough to rise. Preparing only takes 15 minutes, and the loaf comes together in one bowl. I usually get the corned beef and cabbage going earlier in the day and then make this soda bread about an hour before dinner.
Quick bread
The leavening agent is baking soda instead of using yeast to make the bread rise. That means the prep time is quick and easy. Essentially known as a “quick bread,” you can add your favorite ingredients to make this soda bread delicious.
I have done traditional loaves and sweet soda bread in the past. However, this bacon soda bread recipe is my favorite rendition so far! I even received a stamp of approval from my half-Irish husband, Jason. It probably doesn’t hurt that I incorporated his favorite ingredient, bacon!
Bacon selection
I use American-style bacon slices for a smoky flavor and crisp texture. Regular or thick cuts can be used. Cook the two pieces in a saute pan or cast iron skillet. It only takes a few minutes to prepare.
Alternatively, make a big tray of bacon in the oven, then use the leftovers for meal prep. Irish bacon can also be used. It has less fatty and is lean. Just sear and chop up the bacon to add to the bread.
Make the dough
This savory bacon and cheese quick bread is made all in one large bowl. Combine the dry ingredients first; sifted flour, baking soda, salt, black pepper, and sugar. I use sharp cheddar cheese, nitrite-free bacon, green onions, and a hint of freshly cracked pepper to intensify the savory notes. Add the buttermilk, mix, then knead and shape into a rough dough ball.
The Irish soda bread is scored with a cross shape on top to help the heat in the oven penetrate the thickest part. These cuts help for quicker and more even baking and allow for the dough’s expansion as it rises for a nice dense round loaf.
Bake the bread
Use a rimmed baking sheet lined with parchment paper or a cast iron skillet to cook the bread. Bake until the bread is lightly golden brown, about 25 minutes. There are a few additional ways to tell if the bread is done cooking. Tap the bottom of the loaf. If it sounds hollow, it’s a good indication that it is ready.
Alternatively, use an instant-read thermometer. It’s ready when the thickest part is between 190 to 200°F (88 to 93ºC).
Slice and serve
Let the bread cool on a wire rack for 10 minutes before slicing to allow for carryover cooking. The crunchy brown crust with a gorgeous rise in the oven results in a tender, chewy center! The smell of smoky bacon and aromatic green onions is so enticing when you slice into a loaf when still steamy and fresh out of the oven.
Irish soda bread is best enjoyed when served warm; the cheese is like lava. Your guests will devour this soda bread, so you may want to double the recipe and make two loaves! I think this year I will be serving this with my Guinness corned beef stew recipe, yum! Happy St. Patrick’s Day!
More Irish recipes
What is traditional Irish soda bread?
There are many variations of Irish soda bread. They all typically contain flour, baking soda, and dairy (milk, buttermilk, yogurt, and even sour cream). The magic in Irish soda bread is baking soda (sodium bicarbonate), the leavening agent that allows the dough to rise without hours of proofing. The baking soda reacts with the acid in the mixture (buttermilk), resulting in carbon dioxide (gas) released in the dough, causing the dough to expand and rise.
Cheddar and Bacon Soda Bread
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon granulated sugar
- 2 ounces sharp cheddar, cut into ¼" cubes
- 2 slices bacon
- 2 tablespoons green onions, sliced
- ¾ cup buttermilk
Instructions
- Preheat the Oven – Set the oven temperature to 400°F (204ºC). Line a baking sheet with parchment paper, and sprinkle a small amount of flour onto the sheet where you will be placing the bread.
- Cook the Bacon – In a saute pan set over medium heat, add the bacon and cook until crispy, about 2 minutes per side. Cool, chop, and reserve.
- Make the Dough – In a large bowl, sift together the flour, baking soda, salt, black pepper, and sugar, and whisk until combined. Add the cheddar, bacon, and green onions, and stir to combine. Add the buttermilk, mixing until combined.
- Knead the Dough – Knead for 1 to 2 minutes, until the dough is hydrated and holds together. Form the dough into a round loaf and transfer it to the floured parchment paper-lined baking sheet. Cut a cross into the top of the dough, about 1/2-inch deep and 2 inches long.
- Bake – Bake for 22 to 25 minutes, or until the surface is lightly browned and it sounds hollow when tapped on the bottom of the loaf. If you have an instant-read thermometer, test the center of the bread for doneness, it's ready between 190 to 200°F (88 to 93ºC).
Recipe Video
Notes
- Storing: Wrap in foil and store in the refrigerator for up to 5 days. Freeze for up to 3 months. Defrost before using.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Debbie says
What is the shelf life? If I have to make ahead, and can hide from my husband after removing from the oven!
Jessica Gavin says
Hi Debbie- It tastes the best the same day. However, you can slice it up and freeze, then toast in the oven to reheat. You can also reheat the loaf in the oven the next day.
Lauren says
This was sooooo good! I left out the scallions and doubled the bacon and cheese. Perfectly crunchy on the outside and soft in the inside. Delicious!
Jessica Gavin says
Thank you for your feedback Lauren! I’m happy to hear that doubling the bacon and cheese works well in the recipe.
jon says
I found this to be very stingy on buttermilk. Came out flat and not as sour in taste as I would like.
Jessica Gavin says
I appreciate your feedback, Jon! Did you feel like there was enough buttermilk to make the dough, just not sour enough in flavor? Also, how old is your baking soda? It’s a more dense bread, however, I’ve never had issues with it being flat.
C. Oneil says
Made this tonight in my brand new Samsung oven. Oh my was this good! Had a beef stew simmering in the crockpot and they paired perfectly. Used chopped pepperoni slices and shredded the cheese. Loved the pepper. Mine did come out a tiny bit under baked, but I’m still getting used to my new oven. Thank you for including internal temp recommendations too. Hubby said, “I don’t like Irish soda bread.” Well, he gobbled this one! A keeper. Thanks again.
Jessica Gavin says
So glad that you got to break in the oven with the Irish soda bread! This recipe is a little more moist and dense, so you can bake longer at a reduced temperature if needed to cook inside longer. Sounds perfect with beef stew!
Trudy Mar says
how much is considered a serving on your nutrition info?
Jessica Gavin says
A quarter of a loaf is the serving size (about 2 slices).
Dee says
Have you tried a keto version of this recipe?
Jessica Gavin says
Hi Dee- No, I haven’t tried a keto version. But that sounds like a fun challenge!
Chris says
Deeelish! Are used about 3 ounces of cheese, half extra sharp cheddar and half ghost pepper cheddar. It made a great breakfast with a couple of fried eggs, and I plan to use it for a roast beef sandwich at lunch. I will definitely make this again and I’m going to try your steamed pork buns soon. I lived in the San Francisco Bay area area for many years and haven’t had a good one since I left.
Jessica Gavin says
I love the addition of the spicy peppers to the bread! Let me know what you think about the steamed buns!
Mitzi Zornow says
Can I use shredded cheese ?
Jessica Gavin says
Yes, you can use shredded cheese.
Ace says
Hello. Can I assemble this, put in fridge wrapped with plastic wrap, then bake the next day? Thank you.
Jessica Gavin says
No, I would bake the bread soon after mixing soda that the baking soda does not lose its leavening power.
Peggy Rian says
I have been looking for a savory soda bread for quite some time. I made this yesterday for our corned beef and cabbage meal. It was such a big hit!! I will be making this recipe regularly for any type of meal. My husband just could not get enough. Guess I’ll have to start making 2 at a time from now on. Thanks for sharing!!
Phyllis Murphy says
Can your soda bread recipes be made with GF Pillsbury 1 to 1 flour?
It looks so good, but I haven’t tried due to GF issues.
Thanks