Irish Soda Bread

Sharing is caring!

Some Tips and Pointers

• If you prefer, walnuts could be substituted for the pecans as well as whatever dried fruits you’d like.
• Make sure to score the top to better control the expansion of the loaf during baking.
• You could make a totally plain version of this bread but I added dried cranberries, orange zest, golden raisins and toasted pecans.

Frequently Asked Questions

What is Irish soda bread used for?

Irish soda bread and it’s many variants use sodium bicarbonate instead of yeast as a leavening agent. This means you get a quick bread without all of the rising times. Yes, your bread will be a bit denser than a fluffy yeast-based bread but it’s still delicious and so fast!

Why do they call it Irish soda bread?

The damp Irish climate produces a wheat that’s lower in gluten and less effectively leavened by yeast. Most households used soda, in place of yeast (which was not as available), as the leavening agent for their bread.

What can I use instead of buttermilk for soda bread?

If you’re out of buttermilk you can use 1 3/4 cups milk mixed with two tablespoons of lemon juice or white vinegar. Mix together and set aside for a few minutes. The acid in the lemon or vinegar will create a similar effect in the recipe as the buttermilk. 

How do you eat Irish soda bread?

Irish soda bread is great with a dash of butter and a nice cup of tea or coffee. If it’s gone a bit stale just give it a light toast and it will come back to life!

How to Make Irish Soda Bread

1. Preheat oven to 400 degrees F. In a small bowl, combine cold buttermilk, 1 egg and zest from 1 orange. Give it quick whisk. In a standing mixer fitted with a paddle attachment, add flour, sugar, baking soda and salt. Mix together. Add in diced butter. Mix for about 1 minute or until the butter has incorporated. 
2. Pour in the buttermilk mixture on low. Mix until just combined. 
3. In a bowl, toss the raisins and cranberries with bit of flour to coat. 
4. Add in pecans, raisins and cranberries. Stir for 5 seconds.
5. Plop the very wet batter onto a floured surface. Give it a light kneading. Place on a parchment lined baking sheet.
6. Score an ‘X’ on the surface. Bake for about 45 min to 60 minutes or until a skewer comes out clean.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

Greek Braided Bread

Blueberry Muffins

Raspberry Muffins

Chocolate Chip Banana Bread

Banana Bread

If you’ve tried this irish soda bread with raisins then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Print

5 from 1 vote

Irish Soda Bread

A delicious and SUPER-fast yeast free bread filled with dried fruit and toasted pecans.

Course Appetizer, Side Dish, Snack

Cuisine Irish

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 10

Calories 85kcal

Author John Kanell

Ingredients

INGREDIENTS

For the Bread:

• 1 ¾ cup buttermilk 414mL, cold
• 1 egg
• Zest from 1 orange.
• 4 cups flour 480g
• ¼ cup granulated sugar 50g
• 1 ½ teaspoon baking soda 9g
• 1 ½ teaspoon kosher salt 9g
• 4 tablespoons butter 57g, cold, diced
• ½ cup chopped pecans 63g, toasted
• ½ cup dried cranberries 60g, dried
• ½ cup golden raisins 75g

Instructions

INSTRUCTIONS

For the Bread:

• Preheat oven to 400 degrees F.
• In a small bowl, combine cold buttermilk, 1 egg and zest from 1 orange. Give it quick whisk.
• In a standing mixer fitted with a paddle attachment, add flour, sugar, baking soda and salt. Mix together.
• Add in diced butter. Mix for about 1 minute or until the butter has incorporated.
• Pour in the buttermilk mixture on low. Mix until just combined.
• In a bowl, toss the raisins and cranberries with bit of flour to coat.
• Add in pecans, raisins and cranberries. Stir for 5 seconds.
• Plop the very wet batter onto a floured surface. Give it a light kneading.
• Place on a parchment lined baking sheet.
• Score an ‘X’ on the surface.
• Bake for about 40 min until a skewer comes out clean.

Video

Notes

• If you prefer, walnuts could be substituted for the pecans as well as whatever dried fruits you'd like.
• Make sure to score the top to better control the expansion of the loaf during baking. If you're out of buttermilk you can use 1 3/4 cups milk mixed with two tablespoons of lemon juice.
• You could make a totally plain version of this bread but I added dried cranberries, orange zest, golden raisins and toasted pecans. 

Nutrition

Serving: 28.4g | Calories: 85kcal | Carbohydrates: 16g | Protein: 1.9g | Fat: 1.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 113mg | Potassium: 75mg | Fiber: 0.7g | Sugar: 6g | Vitamin A: 50IU | Calcium: 20mg | Iron: 0.7mg