Irish Soda Bread

Jump to Recipe

One of the most flavorful Irish Soda Bread you’ll ever taste! Made using a combination of spelt flour, brown sugar, yogurt, beer, nuts, and raisins. For convenience, adding baking soda helps the dough instantly rise, making the recipe quick and easy.

Irish soda bread with raisins and walnuts

You can’t serve corned beef and cabbage on St. Patrick’s Day without thick slices of Irish soda bread! The recipe is seriously the easiest loaf you will ever make as there’s no yeast which means no waiting for it to proof. All you have to do is mix, knead, shape, bake and devour!

This version switches up the traditional recipe by adding a little sweet, nuttiness, and boozy notes. Guinness adds richness and depth to each bite! Your hungry guests won’t even realize the difference in texture, and you’ll look like a superstar pulling out a warm crusty loaf from the oven, just as the timer for the corned beef summons.

Photos of two bread loaves with knife scores on top

How does the bread rise without yeast?

Irish soda bread is a type of quickbread, similar to buttermilk biscuits or muffins. There is no proofing like allowing the yeast to ferment and produce gas bubbles to help the bread rise. Instead, it uses baking soda (sodium bicarbonate) as a leavening agent.

The baking soda reacts with liquid from the beer and acid in the yogurt creating carbon dioxide gas bubbles, similar to yeast fermentation. The hot oven temperatures help the reaction occur rapidly, and the proteins in the dough set and lock-in those bubbles for soft and tender bread.

Use spelt flour for more flavor and texture

Have you tried spelt flour? It’s a species of wheat, Triticum spelta that can be ground into a whole grain flour with a nutty, sweet flavor, without any bitterness. It’s also high in protein and fiber, but when added to baked goods isn’t too heavy, yielding soft and tender products.

In this recipe, the flavor of the spelt flour complements the walnuts, fruit, and bitterness of the beer. Spelt has a moderate amount of gluten-forming potential, so it works great in baking applications or blended with other flours.

Several slices of bread on a wooden cutting board

Can you use different types of flour?

If spelt flour is not stocked in your pantry, you can use other types of flour like all-purpose, white whole wheat, whole wheat, rye, and even gluten-free flour. You can also try blending various types of flour together to create a lighter taste and texture.

When substituting, just note that flours with more bran tend to soak up more water, and the opposite for the more refined varieties. Adjust the dough with more or less flour as you work and knead the dough.

Yogurt creates a tastier bread

This recipe uses yogurt to deliver a more complex flavored acidity from the probiotic fermentation in the dairy. The acids help to activate the baking soda, forming bubbles in the dough. It also provides more creaminess from the fat in the milk-making the bread more tender.

You can substitute buttermilk, however, you may need to add more flour due to the consistency being less thick compared to yogurt.

Bread slices where you can see the walnuts and raisins inside

Beer works wonders for quickbread

Adding in Guinness or any type of stout beer to the bread mix gives an amazing roasted flavor with a slightly bitter note. To balance that bitterness, there’s a touch of brown sugar in the mix. The effervescence from the stout, plus the reaction of the baking soda and acidity in the yogurt with liquid, makes the bread light and tender while helping the loaf rise.

Switch it up by adding nuts and fruit

Traditional Irish soda bread can be simply made with hints of licorice from caraway seeds, or more savory like my bacon cheddar Irish soda bread. In this recipe fruit and nuts add interesting bursts of flavor and texture.

I use chopped walnuts, but pecans would make a lovely addition. Raisins add a slight tartness and sweetness, I use a mix of golden and Thompson varieties. Currants or dried cherries are nice swaps too. When the first slice of bread is cut, it reveals these attractive bits as an intriguing surprise.

Knowing when the bread is ready

Use an instant-read thermometer to check for doneness in the thickest part of the loaf. When the internal temperature reaches 180°F (82ºC), the bread is ready. Also, give the bottom of the loaf a quick tap to hear if it sounds hollow.

Butter patty melting on top of a slice of Irish Soda bread

Irish recipes you might also like

Forming the dough into smaller portions

This recipe yields a pretty large loaf, perfect for feeding a crowd, however, it can be easily divided into 2 or 4 smaller rounds, or even individual rolls. Keep a close eye on the bake time and appearance change using the internal temperature to gauge when the portions are ready. Instead of using a baking sheet, smaller sizes can be baked in a cast-iron skillet, which makes the bottom crunchier.

Pin this recipe to save for later

Pin This

Irish Soda Bread

Irish soda bread with raisins and walnut is the easiest bread you will ever make! Tender bread with a hint of sweetness, bitterness, and creamy, nutty flavor.
Pin Print Review
4.7 from 10 votes
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings 12 slices
Course Bread
Cuisine Irish


  • 4 cups spelt flour
  • ¼ cup dark brown sugar, packed
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • ½ cup raisins, roughly chopped
  • ½ cup walnuts, roughly chopped
  • 1 cup greek yogurt, plain
  • 1 cup stout beer


  • Set the oven rack to the center position. Preheat to 400°F (204ºC).
  • In a large mixing bowl combine flour, brown sugar, baking soda, salt, raisins, and walnuts.
  • Add the yogurt and beer. Stir until the dough comes together into a ball. If the dough seems too wet, add a tablespoon more flour at a time. The dough should be slightly sticky but easy to shape.
  • Turn the dough out onto a well-floured surface and knead into a rough ball, about 1 to 2 minutes.
  • Shape into a 12-inch long by 4-inch wide loaf, transfer to a baking sheet lined with parchment paper.
  • Sprinkle dough with a little flour and use a sharp knife to make 4 diagonal scores across the surface.
  • Bake for about 40 to 45 minutes, until the loaf sounds hollow when tapped or the internal temperature reaches 180°F (82ºC).
  • Allow to cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack, or serve warm.


  • Buttermilk can be substituted for the yogurt.
  • Whole wheat, white whole wheat, all-purpose, gluten-free, and rye flour can be substituted for the spelt flour.
  • Coconut or granulated sugar can be substituted for the brown sugar. Honey or maple syrup can also be substituted but should be mixed in with the beer and yogurt.
  • The dough can be shaped into 2 smaller loaves or individual rolls. The timing will be shorter, check the internal temp of the bread, it's ready when it hits 180°F (82ºC).
  • Apple cider can be substituted for the stout beer.
  • I used half golden and half Thompson raisins.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register now

Nutrition Facts
Irish Soda Bread
Amount Per Serving
Calories 248 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0.3g2%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 402mg17%
Potassium 38mg1%
Carbohydrates 41g14%
Fiber 6g24%
Sugar 9g10%
Protein 8g16%
Vitamin C 0.2mg0%
Calcium 30mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag @jessica_gavin on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

This post may contain affiliate links. Please read my disclosure policy.

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Jessica's Secrets: Cooking Made Easy!
Get my essential cooking techniques that I learned in culinary school.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

14 Comments Leave a comment or review

  1. Terri says

    Love this bread! We went to Ireland last year and had the most amazing Irish soda bread with walnuts. When we came back to the states, we wanted to see if we could replicate the bread. I found this recipe, and my husband Loves it!! The spelt flour really gives this bread a great flavor! I’m baking a loaf right now!

  2. Karen says

    Hello. This looks great. Just a quick question, you mention you can substitute apple cider for stout. Do you use the same volume ? Thanks.

  3. Barrie says

    First time to make soda bread. Made a few mistakes, forgot to adjust quantities for high humidity in Fl. Also should you add walnuts and raisins with the dry ingredients. We loved the bread, and the oven corned beef, potatoes and added cabbage.

  4. Mama Donata says

    This recipe is fantastic. We have enjoyed the bread for 5 days. It is soft and moist and is perfect for toast! We added dried cherries. Scrumptious. I had to mix in a little water and a bit more stout to get my personal desired consistency and then I baked on a cookie sheet as a dome shaped loaf and this worked perfectly. Thank you for sharing!

Leave A Reply

Recipe Rating