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Freshly baked Irish soda bread loaf on a wooden table

Irish Soda Bread

A classic and easy-to-make Irish soda bread with a crisp crust and soft crumb, perfect for pairing with soups and stews or enjoying with butter and jam.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Side Dish, Snack
Cuisine: Comfort Food, Irish
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 500 g all-purpose flour plus 1 tablespoon to coat the raisins or currants
  • 50 g sugar adjust to taste for a sweeter version
  • 1 tsp baking soda
  • 1.5 tsp salt
Wet Ingredients
  • 50 g cold unsalted butter cut into 1/2-inch dice
  • 400 ml cold buttermilk can substitute regular milk with lemon juice or vinegar
  • 1 large egg lightly beaten
  • 1 tsp grated orange zest
Fruits
  • 150 g raisins, golden raisins, or currants coated with 1 tablespoon of flour

Method
 

Preparation
  1. Preheat your oven to 190°C (375°F) and grease a baking pan or cast iron skillet.
  2. In a large electric mixer bowl, combine the flour, sugar, baking soda, and salt. Mix well.
  3. Add the diced cold butter to the flour mixture and mix on medium speed until crumbly.
  4. In a separate measuring cup, whisk together the cold buttermilk, beaten egg, and grated orange zest.
  5. Gradually pour the wet mixture into the flour mixture while mixing on low speed until just combined.
  6. In a small bowl, coat the raisins with 1 tablespoon of flour and gently fold them into the dough.
  7. Turn the dough out onto a lightly floured surface and knead gently into a round loaf.
  8. Place the formed loaf on the prepared pan and score an ‘X’ on the top with a sharp knife.
Baking
  1. Bake in the preheated oven for 45-55 minutes or until a cake tester comes out clean.
  2. Allow to cool on a rack before slicing and enjoying.

Notes

For extra flavor, consider adding chopped nuts or a mix of dried fruits along with the raisins or currants. Store leftover bread wrapped tightly in plastic for up to 2 days, or freeze for a month.