Irish Soda Bread is a St. Patrick’s Day favorite that tastes like a sweeter version of biscuits or scones with a soft and crumbly texture. It’s also the easiest bread you can make!

This quick bread doesn’t contain yeast, so you don’t have to proof or knead it. Instead, the leavening comes from baking soda and buttermilk. Buttermilk activates the baking soda, making the bread rise. It also adds a wonderful flavor.

Even better, the dough comes together in five minutes. Then, just score the top and bake right away!

Warm soda bread is delicious served as a side with butter and honey, or jam. It’s a lightly sweet bread so it pairs well with coffee or tea. And it’s not just for St. Patrick’s Day. Since it’s so easy to make, it’s perfect at any time of the year.

Why we love these ingredients

While buttermilk sounds like a high-fat drink, it’s actually the opposite. Buttermilk was originally made from milk that was left over after making butter. And it’s surprisingly healthy for you!

Buttermilk contains probiotics to help balance your gut with the good bacteria it needs.  In fact, the lactic acid bacteria in buttermilk can boost your natural antibodies and fortify the immune system.

What’s more, buttermilk is packed with vitamin A, which is crucial for keeping your vision healthy as you age. Vitamin A also boosts immune health and keeps your lungs, heart, and skin healthy.

Raisins are high in gut-healthy fiber and a source of resveratrol, a powerful anti-aging antioxidant. It also contains natural antibacterial compounds that can help improve oral health and guard against harmful pathogens.

And while raisins are naturally high in sugar, their low glycemic index helps regulate blood sugar levels.

Pro tips for perfect prep

Cold ingredients are the key to success for the best soda bread! Use buttermilk directly from the fridge and as far as the butter, the colder the better.  Use a fork, a pastry cutter or your hands to “cut” the cold butter into the flower. This guarantees a lovely flaky texture. Then, add the wet ingredients.

You can swap out the buttermilk with a low fat plain Kefir.  You can also make a quick buttermilk substitute yourself – see recipe below.

Dust your work surface and hands with just enough flour to handle the dough. And whatever you do, don’t overmix! You just want to stir the ingredients long enough until it comes together.  The less you handle the dough, the softer your soda bread will be.

Score the top of your soda bread by making shallow cuts in the shape of an X. Scoring the top helps the center to cook and allows the outer crust to brown and crisp. Bake your soda bread in a parchment-lined baking sheet, a greased or lined 9-10 inch cake pan or pie dish, or a well-greased 10-12 inch cast iron skillet, [tip: a cast iron skillet guarantees a super crispy crust!]. Once out of the oven, transfer the soda bread to a rack to cool so it doesn’t steam and soften on the bottom.

And yes, soda bread freezes really well! Cool it to room temperature, then wrap it and put it in the freezer.  It stays for 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.

Ingredients 

• 4 cups all-purpose flour, spooned and leveled, plus 1/4 cup more for dusting your hands
• 1/4 cup granulated sugar
• 1 tsp sea salt
• 1 tsp baking soda
• 6 Tbsp cold unsalted butter, plus 1/2 Tbsp to grease pan
• 1 3/4 cups cold buttermilk or kefir
• 1 large egg, cold
• 1 cup raisins or dried cranberries

Instructions

1. Preheat oven at 375˚F. Generously grease a baking pan with at least  1/2 Tbsp butter.
2. In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
3. In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
4. Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it’s too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
5. Transfer to the buttered pan, use a knife to score the top with a large and deep “X”. Bake in the center of your preheated oven at 375 for 50-55 min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy it within 2 days of making it. You can refrigerate leftovers up to a week or freeze for 3 months.

Homemade buttermilk substitute

• 1-3/4 cups of whole milk
• 1 tablespoon white vinegar

Whisk ingredients together, then allow to sit for 5 minutes before using.