Irish Soda Bread

A St. Patrick’s Day feast is not complete without a freshly baked loaf of Irish soda bread. Each slice has a crisp crust and tender crumb. Perfect for serving with corned beef and cabbage.

For more variations of this classic, try my bacon soda bread, sweet soda bread, Irish brown bread, and spelt soda bread.

This is our family’s favorite Irish soda bread recipe, and it comes together in just an hour. I usually make a big feast for St. Patrick’s Day to celebrate my husband’s Irish heritage (hence the last name Gavin). It’s fun sharing our traditions with our children and having them try dishes like corned beef, cabbage, and colcannon.

My kids look forward to helping make the dough and shaping it into a loaf. We add raisins for a hint of sweetness. The benefit of this type of bread is that you don’t have to wait long to enjoy it. Cutting the crisp crust to reveal a soft, steamy center is always a treat. Once you learn how to make the classic recipe, it’s easy to customize.

“I made my first one Thursday, and now, on Saturday, it’s gone, so I’m making my second loaf. Not bad for an old dude. Grandkids are coming in late tonight, and I wanted to make sure they had something good before they went to bed.”—Bernie B.

Recipe ingredients

• Flour: All-purpose flour is the base of the bread. It contains a moderate amount of protein—10 to 13%—which gives it good structure and tenderness.
• Baking Soda: The potent leavening agent gives the loaf an instant rise instead of waiting hours for yeast bread. Once hydrated, the carbon dioxide bubbles will form quickly, so bake the bread shortly after shaping.
• Sugar: Adding granulated sugar adds flavor and tenderness, accelerates the browning of the crust, and reduces the amount of gluten formation.
• Salt: Salt enhances the taste of the bread.
• Butter: A small amount of unsalted butter adds richness to the dough and a crisp crust.
• Fruit: I like to add raisins for pockets of sweetness and chewy texture. The dried fruit is optional if you prefer a savory loaf.
• Dairy: Buttermilk adds a tangy flavor and reacts with the baking soda for leavening. I use 1.5 to 2% milkfat buttermilk, which helps tenderize the bread.
• Egg: The fat in the egg yolk creates a more decadent bread, and the egg whites help with binding, creating a spongy crumb. The egg can be omitted. The loaf will just be a little lighter in consistency.

See the recipe card below for all ingredients and measurements (US and metric).

Prepare the pan

Step 1: Preheat the oven to 400ºF (200ºC). This temperature creates a nice crisp, browned crust on the bread. Traditional Irish soda bread is made in a cast iron pan. The heavy skillet retains heat well, giving a beautiful golden brown crust with extra crispiness on the bottom. I use a 10-inch size, then grease it with vegetable or olive oil to prevent sticking. The loaf expands to about 8 inches wide.

Alternatively, a greased parchment paper-lined rimmed baking sheet works well. Check a few minutes earlier for doneness because it heats fast and has more hot air around the loaf. A greased pie dish or Dutch oven can also be used.

Mix the dry ingredients

Step 2: Add the flour, sugar, baking soda, and salt to a large bowl. Whisk the dry ingredients well to distribute the fine particles, ensuring an even loaf rise.

Incorporate the butter

Step 3: Breaking the cold butter into flour, similar to cornmeal, creates pockets of fat. This technique is used to make biscuits or scones, as the extra fat helps the crust become crisp and brittle.

The ratio is much lower than other quick breads because we want the crumb to be chewy, not crumbly. This makes a lovely contrast to the bread’s soft and tender interior.

Add the raisins

Step 4: It’s the chef’s choice whether to add sweet or savory mix-ins to the bread. I love the hint of sweetness that dried fruit like raisins, currents, or cherries adds to the bread. I use one cup. It’s just the right amount for flavor every few bites.

Add the wet ingredients

Step 5: I use buttermilk and egg to hydrate the flour mixture. Make a well in the center of the flour mixture, then stir in the liquid. When the baking soda and buttermilk combine, you’ll hear fizzing and see bubbles form. The tanginess adds terrific flavor, so the slices don’t taste bland.

Shape the dough

Step 6: Dust a work surface with flour, then knead the dough for about a minute. Sprinkle on more flour to help prevent sticking. The goal is to work the dough enough to encourage gluten formation but not become tough.

Shape the dough into about a 6-inch round. Transfer the dough to the greased cast iron skillet and score the letter “X” on top. This helps the bread cook quicker in the center while the steam releases, creating more lift and a taller loaf.

Bake the bread

Step 7: Bake at 400ºF (204ºC) for 45 to 55 minutes until the crust is golden brown. The internal temperature should reach 190 to 200ºF (88 to 93ºC). Towards the end, if the crust gets dark but the bread isn’t done yet, loosely tent it with a piece of foil.

If you don’t have an instant-read thermometer, insert a toothpick in the center. When removed, the wet dough shouldn’t stick to it. You can also knock on the bottom. It should sound hollow, meaning it isn’t soggy in the center.

Let it cool before slicing

Step 8: Let the soda bread sit in the hot pan for 5 minutes, then transfer it to a wire rack to finish cooling to room temperature (if you can wait!). The loaf expands to about 8 inches, making for generous slices. Our family loves eating the bread warm, so we slice and eat it soon after!

Flavor variations

Now you know how to make Irish soda bread like a pro! Try these ways to switch up the next loaf:

• Flour: Other types of flour can be used, like whole wheat, white whole wheat, or spelled. Make a gluten-free Irish soda bread with gluten-free flour.
• Fruit: Dried fruit like cherries or apricots can be used. Omit any dried fruit if you don’t want a sweet flavor.
• Seeds and Nuts: Adding caraway seeds is a traditional ingredient in Irish soda bread for a hint of anise and citrus flavor. Try adding sesame seeds or pumpkin seeds for extra texture. Chopped nuts like walnuts or almonds add a delightful crunch.

Serving suggestions

• Corned beef and cabbage
• Baked corned beef
• Instant-Pot corned beef and cabbage
• Slow cooker corned beef
• Sauteed cabbage
• Colcannon

Frequently asked questions