IRISH SODA BREAD
Here’s an easy way to celebrate St. Patrick’s Day. Make this traditional Irish soda bread. Irish soda bread is so good right from the oven slathered with butter. Serve Irish soda bread with a meal or have it with coffee as a treat. You might also like our recipe for Irish whiskey apple cake.
Irish Soda Bread Ingredients Needed:
Butter
All-purpose flour
Sugar
Baking soda
Baking powder
Salt
Raisins
Buttermilk
Extra butter or margarine for basting
As you can see this bread doesn’t require the use of yeast. The leavening comes from the buttermilk and baking soda. So it is a basic quick bread but its absolutely delicious. This firm crust, with a soft center is delicious. We love the raisins in this bread but if you are not a fan, leave them out.
Legend says the cross or X is cut into the top of the bread to ward off evil spirits. Don’t leave the X off!!!
“May the leprechauns be near you
To spread luck along your way
May all the Irish angels
Smile upon you on St. Patrick’s Day”
“Oh My this is soo good. I added caraway seeds because my MIL has always done so and it is amazing. I am Italian, but my MIL family has used a recipe from her Irish side of the family that has been passed on for many years and I never liked Irish Soda Bread until she made it for me. This is very similar to our family recipe. Very easy to do and I am making a double batch right now as we are eating the first loaf……Not going to worry about the calories. Thank you TSLC for another amazing recipe!!” – Tereasa
Be sure to check out my recipe for Corned Beef and Cabbage!
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
Irish Soda Bread
Ingredients
- 3 tablespoons butter or margarine softened
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 cup buttermilk
- Extra butter or margarine for basting
Instructions
- Cut butter into flour, sugar, baking soda, baking powder and salt in a large bowl until resembles fine crumbs.. (I use a fork to do this.Some people us a pastry blender)
- Stir in raisins and buttermilk. (I soak my raisins in boiling water for 30 minutes but this is not necessary).
- Turn dough onto a lightly floured surface and knead several times until smooth. Shape into a round loaf. Place on a sprayed cookie sheet.
- Cut an X shape about 1/2 inch deep into the top of the loaf. Baste the loaf with melted butter before baking and again a couple of times while baking. Cook in preheated 375 degree oven 35 to 45 minutes until golden brown.
Notes
Don’t forget about our Ebooks! Each Ebook is a collection of our most popular recipes. You will have them all at your fingertips and can pull them up at any time. Nice and convenient instead of having to search a database. You can purchase each Ebook individually or buy the bundle.
Are you on Instagram? Follow us!
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
I made this for my family on St Patrick’s day and they all liked it. We couldn’t stop eating it. Yum!
YAY!! So glad!
Made this for St Patty’s Day
Along with your crock pot Corned beef and cabbage
Everything came out great and delicious
With a cold Guiness was amazing dinner
Thank you
Chris Weihrauch
We’re thrilled it was a wonderful dinner! Thank you for the kind comment.
Love all your wonderful recipes, Thank you very much. 🙂
I wanted to make the Corned Beef & Cabbage but we do not have a package of seasoning that comes with our briskets. What is in the seasoning packet?
I got this list off the internet, Susie. There was no given amounts. I would just guess at how much I wanted and what I wanted to add to the brisket. cinnamon
allspice
powdered ginger
mustard seed
coriander
whole cloves
whole blk. pepper
whole cardamon
chillies
mace
My now 12 year old grandson has been requesting Irish Soda Bread every year now since he was in elementary school (first grade I think) and one of his teacher’s gave the kids the recipe. I have somehow misplaced that recipe and am thrilled that you posted yours. Looks the same, but I think I had been cooking at maybe 400 degrees. Always had an uncooked lump in the center. This temp. ought to do the trick.
Oh My this is soo good. I added caraway seeds because my MIL has always done so and it is amazing. I am Italian, but my MIL family has used a recipe from her Irish side of the family that has been passed on for many years and I never liked Irish Soda Bread until she made it for me. This is very similar to our family recipe. Very easy to do and I am making a double batch right now as we are eating the first loaf……Not going to worry about the calories. Thank you TSLC for another amazing recipe!!
So happy you like the bread, Teresa! Enjoy and have a great week.
The acid in buttermilk is a leavener – it works with the baking soda and causes it to rise – you could add a couple of teaspoons of vinegar to the 2% milk and it would raise the acidity and cause it to rise otherwise it will be flat and heavy
Thank You Laura,
Corn beef and cabbage ready. Irish soda bread in oven.. Thank you very much!!
can you use 2% milk instead of buttermilk?
I think you could but have never tried it.
Home made buttermilk using any % of milk..1T lemon juice or white vinegar to 1c. measuring cup of milk. Stir and wait few mins..VIOLA! Buttermilk!!
Oh my goodness I cannot stop looking at this picture of this yummy bread. It looks so delicious. Save me a piece I have to go get the butter…
Love all Irish soda bread, this looks yummy. My Scottish neighbor tries a different recipe to gift me every year, I am a very lucky person. And, you’re right, warm out of the oven, with some butter – doesn’t get any better than that. Thanks for a new recipe.