Irish Soda Bread: Easy, Buttermilk, and No-Currants for Beginners

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Round loaf of irish soda bread with cross on top and golden crust

round loaf of irish soda bread with a deep cross score on top, golden crust on a baking sheet

Introduction

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Irish Soda Bread is the bread you make when you want something warm and homemade, but you don’t want to wait for dough to rise. It’s fast, simple, and so cozy with butter and a hot cup of tea.

The magic is the reaction between baking soda and buttermilk. That’s what helps the loaf rise without yeast. It also gives the bread a gentle tang and a tender bite.

This no-currants version keeps things classic and simple. Once you make Irish Soda Bread at home, you’ll want it on repeat—especially around cozy weekends and holidays.

Why You’ll Love This Irish Soda Bread

  • No yeast required: Quick bread that’s ready in under an hour.
  • Rustic and cozy: Golden crust with a tender, comforting crumb.
  • Easy beginner bake: Simple steps, no special shaping skills.
  • Perfect with butter: Warm slices taste amazing with salted butter and jam.
  • Great for soups: A cozy side for stews and hearty dinners.
  • Customizable: Add raisins, seeds, or herbs if you want later.

Ingredients for Irish Soda Bread

Ingredients for irish soda bread including flour, buttermilk, egg, butter, baking soda, sugar, and salt
Flour, buttermilk, and baking soda make this quick bread rise fast
  • All-purpose flour (4 1/4 cups): The base. Spoon and level for best results.
  • Granulated sugar (3 tablespoons): Light sweetness (doesn’t make it “sweet bread”).
  • Baking soda (1 teaspoon): The leavening. Measure carefully—too much tastes soapy.
  • Salt (1 teaspoon): Flavor and balance.
  • Unsalted butter (3 tablespoons, cold): Adds tenderness. Cold butter = better crumb.
  • Buttermilk (2 cups): Needed for rise and tang. Substitute: 2 cups milk + 2 tablespoons lemon juice (let sit 5 minutes).
  • Egg (1 large): Helps bind and enrich the crumb.

Irish Soda Bread Recipe

Four panel collage of making irish soda bread with buttermilk and scoring a cross on top
Cut in butter, form dough, score the top, and bake until golden
  • 1. Preheat oven to 400°F. Line a baking sheet with parchment or use a greased cast iron skillet.
  • 2. Whisk flour, sugar, baking soda, and salt in a large bowl.
  • 3. Cut in cold butter with a pastry cutter or your fingertips until you have pea-size crumbs.
  • 4. Whisk buttermilk and egg together in a measuring bowl.
  • 5. Pour wet into dry and fold gently until the dough is too stiff to stir. Don’t overwork it—soda bread is happiest with a light touch.
  • 6. Shape dough into a round loaf on a lightly floured surface. Transfer to the pan.
  • 7. Score a deep cross on top (about 1/2-inch deep). This helps the center bake through.
  • 8. Bake for 45–55 minutes, until deeply golden and the loaf sounds hollow when tapped. Cool at least 20 minutes before slicing.

Tips for Perfect Irish Soda Bread

  • Don’t overmix—the more you stir, the tougher it can get.
  • Use cold butter for a tender crumb.
  • Score the loaf deeply so it bakes evenly.
  • If browning too fast, tent with foil near the end.
  • Slice after cooling a bit so it doesn’t crumble.
  • Best the day it’s baked, but still great toasted later.

Variations & Substitutions

  • Add-ins: Stir in 3/4 cup raisins if you want a sweeter loaf.
  • Savory version: Add 1 tablespoon chopped herbs and 1/2 cup shredded cheddar.
  • Whole wheat: Replace 1 cup flour with whole wheat flour for a heartier loaf.
  • Dairy-free: Use plant milk + lemon juice and dairy-free butter.
  • “Lazy” serve: Toast slices and slather with butter and honey.

Storing & Reheating

Wrap the loaf and store at room temperature for 2 days. Refrigerate up to 4 days.

To reheat, toast slices or warm in a 300°F oven for 8–10 minutes. Soda bread also freezes well for up to 2 months.

Serving Suggestions & Pairings

  • Serve with soups and stews (it’s amazing for dipping).
  • Slice and spread with butter and jam for breakfast.
  • Pair with corned beef-style dinners or roasted vegetables.
  • Toast leftovers for a cozy snack.

Reader Review: “I love that it doesn’t need yeast. Warm with butter, it was gone in one day!”

Irish Soda Bread (No Currants) Recipe Card

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (8–10 slices)
Category: Bread
Method: Baking
Cuisine: Irish-Inspired

Ingredients

  • 4 1/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, cold
  • 2 cups buttermilk
  • 1 large egg

Instructions

  • 1. Preheat oven to 400°F. Line a sheet pan or grease a skillet.
  • 2. Whisk flour, sugar, baking soda, and salt. Cut in cold butter.
  • 3. Whisk buttermilk and egg. Stir into dry just until dough forms.
  • 4. Shape into a round loaf. Score a deep cross.
  • 5. Bake 45–55 minutes. Cool 20 minutes before slicing.

If you bake it, leave a rating—do you like yours plain like this, or with raisins?

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