Easy Irish Soda Bread

Have you ever tried Irish Soda Bread? It’s a traditional quick bread that doesn’t require any kneading or rise time (thanks to the baking soda). It couldn’t be easier to whip up, comes together in one bowl, and only takes about 10 minutes until popping into the oven. As an O’Brien, I had to share my favorite way to make it ahead of St. Paddy’s Day but I recommend making this year-round. My secret ingredient is actually baking powder, which gives the bread an airy texture and the most tender crumb. There are many versions of this delicious bread and this is my go-to. Slather one some salted butter and enjoy with some hot tea (or a Guinness!). I hope you love it.

How To Make My Easy Irish Soda Bread

Here’s a video of how I made my Easy Irish Soda Bread! For something a little sweeter and just as delicious, check out my Homemade Flan Recipe.

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Ingredients

• 3 ½ cups all purpose flour
• 1 ¼ cup granulated sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter, cold and cut into cubes
• 1 cup dried cranberries or raisins
• 1 ½ cups shaken buttermilk, cold
• ⅓ cup heavy cream
• Salted butter, for serving

Step-By-Step Recipe Method

1. Preheat the oven to 350°F and grease a 10 to 12-inch cast iron skillet with butter.
2. To a large mixing bowl, add the flour, sugar, baking soda, baking powder, and salt and whisk until the ingredients are well incorporated. Add the cubed butter and use your hands or a pastry to combine until scraggly pea-sized clumps form.
3. Add the cranberries and use your hands or a silicone spatula to combine.
4. Pour in the buttermilk and heavy cream and use a silicone spatula to gently mix until well incorporated and most streaks of flour are gone. Be careful not to overmix! The dough should be slightly sticky.
5. Place the dough onto a lightly floured surface. Using floured hands and sprinkling more flour as needed, gently form it into a circular loaf.
6. Transfer the loaf into the prepared cast iron skillet and bake until the top is light golden brown and a tooth pick inserted into the center comes out clean, about 55 minutes.
7. Place the skillet onto a wire rack to cool for at least 15 minutes, then invert the loaf onto the rack.
8. To serve, cut into slices and slather with salted butter.

Important Tips

• As specified above, don’t bring the unsalted butter, buttermilk, and heavy cream to room temperature – they should be cold!
• Be very careful not to overmix! This can result in a tough crumb rather than tender. This bread is no-knead and very low maintenance. Ensure that the ingredients are just incorporated enough and it will turn out great.