This quick and Easy Irish Soda Bread Recipe requires no yeast and uses just a few pantry staples. Slice and toast it, then serve warm with butter and jam.
When the loaf at home runs out, Irish soda bread is a lifesaver: fast, simple, and comforting. A warm slice with butter and jam is enough to start the day for many families. This recipe is ideal for mornings when you don’t have time for long rises or fancy equipment—no dutch oven required.
I first made this soda bread years ago and it quickly became a go-to. It’s what I bring to gatherings and what my family asks for on busy mornings. The dough comes together quickly and bakes into a tender, golden loaf that’s best eaten warm.
Notes before you start: this recipe yields two loaves, which is great for sharing. If you don’t have buttermilk, you can make a quick substitute: pour 1 cup milk into a bowl, add 1 tablespoon vinegar, and let it sit for 10 minutes. After that short rest the milk will behave like buttermilk and can be used in the recipe.
Irish Soda Bread Recipe
This soda bread is best served warm and toasted with butter and jam. The recipe makes two loaves; halve the ingredients if you only need one. It’s sturdy and meant for sharing with a group.
If you don’t have buttermilk, place 1 cup milk in a bowl, add 1 tablespoon vinegar, and let it stand for 10 minutes. After that brief rest it will thicken slightly and substitute well for buttermilk.
15 minutes
35 minutes
50 minutes
Ingredients
- 4 cups / 480 g all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon fine-grain sea salt
- 2 tablespoons light brown sugar, packed
- 2 cups / 475 ml buttermilk
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Sift the flour, baking soda, salt, and brown sugar together in a large bowl.
- Slowly pour in the buttermilk. You may not need the full 2 cups; discard any small remainder. Mix with your hands until a dough forms. Do not let the dough rest.
- Divide the dough evenly into two portions (skip this step if you halved the recipe).
- On a floured surface, knead each dough ball briefly—about one to two minutes—until it’s somewhat smooth. Shape each into a round, placing the seam on the bottom.
- Place both dough rounds on the parchment-lined baking sheet.
- Using a sharp knife, cut a deep cross into the top of each round, about one-quarter of the way through the dough.
- Bake about 34 minutes, until the tops are deeply browned, the center of the cross feels firm, and the loaves sound hollow when tapped on the bottom.
- Let the loaves cool for a couple of minutes before slicing.
- Serve warm with room-temperature butter and jam.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 253
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 0g
Cholesterol: 2mg
Sodium: 566mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 6g
Protein: 8g