Irish Soda Bread
Crusty no-yeast soda bread dotted with raisins, mixed in one bowl and baked golden.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 1 hour.
- Serves 10 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
Irish Soda Bread takes about 1 hour and serves 10. Irish soda bread is a quick loaf that suits St.
Helpful guides
Instructions
Heat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Measure all ingredients before starting, since the dough comes together quickly once the buttermilk meets the soda. Cold butter and shaken buttermilk give the most tender crumb.
Whisk the flour, sugar, baking soda, and salt in a large bowl until evenly combined. Add the cold butter cubes and rub them in with your fingertips until the mix looks like coarse crumbs. Stir in the raisins and caraway seeds so the fruit spreads evenly.
Whisk the buttermilk and beaten egg in a second bowl or large measuring cup. Pour the wet mixture into the dry ingredients and stir with a wooden spoon just until a shaggy dough forms. Stop as soon as no dry flour remains to keep the loaf tender.
Turn the dough onto a lightly floured counter and knead gently 4 to 5 times to bring it together. Shape into a round loaf about 8 inches across and set it on the prepared sheet. Cut a cross 1 inch deep across the top with a sharp knife.
Bake 40 to 45 minutes until deeply golden and firm, with an internal temperature near 200 degrees. The bottom should sound hollow when tapped with a knuckle. Cool on a wire rack at least 20 minutes so the crumb sets before slicing.
Cut into 10 wedges and serve warm with butter and jam. Store cooled bread wrapped tightly and refresh slices in the toaster. Each serving has about 230 kilocalories, suitable for breakfast or an afternoon snack with tea.
Troubleshooting — fixes, not repeats
- If the loaf spreads flat, the dough was overmixed or the oven was cool; stir just until combined and verify 375 degrees with a thermometer.
- If the center stays gummy, the cross was too shallow or slices came too soon; cut a full inch deep and cool at least 20 minutes.
- If raisins sink to the bottom, toss them with 1 tablespoon of the measured flour before stirring them into the dry mix.
- If the crust browns too fast, tent loosely with foil for the final 15 minutes while the center finishes baking through.
Make it your way
- Spicier version: For a plain brown bread, replace 2 cups of white flour with whole wheat flour and skip the raisins and sugar.
- Serving with rice or naan: Swap raisins for dried cranberries and orange zest for a brighter breakfast bread.
- Add 1 cup of shredded sharp cheddar and 2 chopped scallions for a savory loaf beside soups.
- Bake rolls instead by dividing the dough into 12 rounds and baking 20 minutes.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Freeze the whole loaf or wedges up to 3 months; thaw at room temperature and warm before serving.
FAQ
Why is it called soda bread?
Baking soda provides the lift instead of yeast, reacting with acidic buttermilk to form bubbles that lighten the crumb. The reaction starts immediately, so the loaf must bake promptly after mixing. No proofing or kneading is required, which makes it a fast breakfast bread.
Do I need caraway seeds?
No, caraway is optional and mostly found in American-style loaves. Leave the seeds out for a plainer bread or replace them with 1 teaspoon of orange zest. The texture and baking time stay the same either way.
Can I use regular milk instead of buttermilk?
Plain milk will not activate the soda fully, so stir 1 tablespoon of lemon juice or vinegar into 1.5 cups of milk and rest 5 minutes first. Use the soured milk exactly like buttermilk. Real buttermilk still gives the most tender result.