Irish Soda Bread

Irish Soda Bread


Saint Patrick’s Day is a time for all the Irish inspired recipes to come out!

I do love Irish Soda Bread and would serve it all year round!

I found this recipe on the internet many years ago and have been using this one ever since.


I’ve even worked in places that had their own recipe for Irish Soda Bread until I converted them to this very simple recipe!

Traditional Irish soda bread  can have a tendency to be dry to the point you can barely swallow it, but this recipe is not that way!!

With just a handful of ingredients that you probably have in your pantry right now!

Leave out the raisins and caraway if you don’t like either and you will still have a great tasting, quick & easy bread in less than 2 hours!

5.0 from 1 reviews
Irish Soda Bread
Prep time
Cook time
Total time
Preheat oven to 350° F
Serves: 1 Loaf
  • All Purpose Flour 500g (4 cups)
  • Salt 6g (1 teaspoon)
  • Baking Powder 5g (1 teaspoon)
  • Baking Soda 5g (1 teaspoon)
  • Caraway Seeds (optional) 8g (1 Tablespoon)
  • Raisins 82g (½ cup)
  • Buttermilk 475ml (2 cups)
  • Canola or any Vegetable Oil 2 Tablespoons (28g)
  1. In a large mixing bowl combine all the sifted dry ingredients and the raisins and caraway seeds.
  2. Add the canola oil and the buttermilk and work this dough to a very soft, sticky mass.
  3. Turn out onto a lightly floured work surface and knead it gently into a disc.
  4. This loaf is what we call a "free form" bread. So you will place onto a sheet pan with parchment paper, cut an X in the top of the dough round, dust with a little more flour, and bake immediately in preheated 350° F oven
  5. Bake for 15 minutes at 350°F then turn the oven down to 325°F and bake for another 45 min to 1 hour or until it reaches 200°F on an instant read thermometer
  6. Cool completely before slicing
Cool Completely before slicing and or wrapping.

Wrap in plastic or in an airtight container and store for up to 5 days at room temperature.[/b]

Bread will go stale before it will go bad

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  1. Hi Gretchen! I’m currently a culinary student and I have a project coming up on a famous pastry chef and I chose you! You are by far my favorite pastry chef. 😀 You’re a great teacher and your recipes are literally TO DIE FOR! I was wondering if I could ask you some questions on your schooling, your old bakery, and why you decided to go down the pastry route. If you don’t want to go into all of that then that’s okay. No pressure. Thank you for your time Gretchen. You rock! <3

  2. Hi Gretchen,

    Since I’m part of your Best Baker Club, I have tried this recipe several times already, but I think this one was the best. I put this bread together in minutes, and the kneading was so satisfying. The hardest part was probably waiting for it to bake. I didn’t use caraway seeds here, but the raisins were delicious. Even though I forgot to add the salt, the bread was still packed with flavor. The dusting of flour really gave it a nice rustic finish. As I try to avoid recipes with yeast because they’re just a nuisance, this was perfect for me. It rose amazingly in the oven.

    Thank you for this recipe and many others!


  3. This was the easiest to make and most delicious Irish Soda bread I’ve ever had. It had just the right amount of moisture and made a huge loaf. Thank you so much for sharing this recipe.

  4. I made this bread tonight for my St. Patrick’s Day feast, and it was absolutely delicious and incredibly moist. Amazing how easy it is to pull together a shaggy dough and yield such wonderful flavor. Thank you for sharing another fantastic recipe. Paul.

  5. Hi Gretchen! This recipe was great, what a perfectly textured bread, without the hassle of yeast! If you wanted to sweeten it up a tad, could you just add some sugar to the recipe, if so, how much? I’ve been making one similar to Kate Riley’s that is sold in Shoprite, which is pretty sweet, I like this recipe better for texture and taste but want a sweeter variation. THANKS!

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