Name: Cranberry Orange Irish Soda Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4½ cups all-purpose flour; ¼ cup sugar; 1 tsp baking soda; 1½ tsp salt; ½ cup unsalted butter; 1 stick ((Cut into small pieces)); 1 egg; 1¾ cups buttermilk; 1 Tbsp grated orange zest; 1 cup Dried cranberries

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Infused with the bright notes of tangy dried cranberries, this enchanting take on traditional Irish soda bread elevates the classic recipe to new, delectable heights. The vibrant flavors create a delightful contrast to the hearty, rustic texture of the bread, making each bite a celebration of taste and tradition. This bread is easy to make, requires no yeast or starter!

Cranberry Orange Irish soda bread on a brown cutting board.

Serves: 10 slices
Prep Time: 15 minutes
Cook Time: 50-65 minutes

Ingredients:

all-purpose flour
sugar
salt
baking soda
unsalted butter; cold
Buttermilk: See Tips for alternative
egg
orange; zest
dried cranberries

On the counter is large mixing bowl that is white with white flour and a brown one spoon in it next to it is a parchment paper lined baking sheet that is gold with a stick of unsalted butter, an egg, and medium size orange, buttermilk, and a white bowl, salt in a dish, dried cranberries and white dish sugar in a blue measuring cup, and baking soda in a light blue measuring cup all on the baking sheet that aligned with parchment paper on a white counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Set the oven to 375º F. Generally grease (with butter) a cast iron pan or line a baking sheet with parchment paper.

Step 2: Place only four cups of flour, the sugar, the baking soda, and the salt in a large mixing bowl.

Step 3: Cut the cold unsalted butter into cherry-sized pieces. Add the cut butter to the dry ingredients. Using your fingers, incorporate and press the butter in with the dry ingredients until it is mostly blended.

Step 4: Place the egg, buttermilk, and orange zest in a separate mixing bowl, place the egg, buttermilk, and the orange zest. Using a fork, whisk the wet ingredients together.

The dry ingredients in a white mixing bowl on the white counter, the wet ingredients in a blue bowl on the white counter, a cheese grater that is gray on the counter, the zest of a medium orange on a white plate with the remaining orange on the white plate beside it and dried cranberries in a small white bowl on the counter.

Step 5: Add the wet ingredients to the dry ingredients. Also, add the dried cranberries to the mixture and gently stir the mixture with a wooden spoon until the dough begins to come together.

Note: The dough will be sticky.

A wooden spoon mixing all of the ingredients in a large mixing bowl that is white on the counter.

Step 6: Using a flat surface, sprinkle some of the remaining flour on top of the sticky dough and place the sticky dough onto it. Dash some more flour on top of the sticky dough and incorporate the dough around the flour. Continue to knead the dough to work the flour in. Add additional flour, if needed, until the dough is now very sticky.

Dough on top of the white counter, sprinkled with flour on the counter and on top of the bread needing to be kneeded and rolled.

Step 7: Form the dough into a round shape and place it onto the lined baking sheet or into the greased cast iron pan. Using a sharp knife, make an “X” into the top of the dough.

Unbaked Cranberry Orange Irish Soda Bread with an "X" cut on top of the dough on a parchment paper lined baking sheet on the counter.

Step 8: Place the dough in the oven and bake for 45-55 minutes, or until the bread is golden brown and sounds somewhat hollow when you knock on it. You can also insert a long wooden toothpick or knife into the center of the bread. If it comes out clean, the bread is done. *Cover the baking bread with foil for the last 10 minutes of baking to prevent burning.

*Cover the baking bread with foil for the last 10 minutes of baking to prevent burning.

Step 9: Allow the bread to rest for at least 10-15 minutes before serving with butter. Store in a tightly sealed container for up to 3 days.

Tips:

Substitute raisins for cranberries.
Omit orange zest.
If you don’t have buttermilk, use one and 1¾ cup of regular milk with two tablespoons of vinegar or lemon juice.

Cranberry Orange Irish Soda Bread

This bread is easy to make, and requires no yeast or starter.

Tara

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Equipment

cast iron pan
lined baking sheet

Ingredients

4½ cups all-purpose flour
¼ cup sugar
1 tsp baking soda
1½ tsp salt
½ cup unsalted butter; 1 stick (Cut into small pieces)
1 egg
1¾ cups buttermilk
1 Tbsp grated orange zest
1 cup Dried cranberries

Instructions

Set the oven to 375º F. Generally grease (with butter) a cast iron pan or line a baking sheet with parchment paper.
Place only four cups of flour, the sugar, the baking soda, and the salt in a large mixing bowl.
Cut the cold unsalted butter into cherry-sized pieces. Add the cut butter to the dry ingredients. Using your fingers, incorporate and press the butter in with the dry ingredients until it is mostly blended.
Place the egg, buttermilk, and orange zest in a separate mixing bowl, place the egg, buttermilk, and the orange zest. Using a fork, whisk the wet ingredients together.
Add the wet ingredients to the dry ingredients. Also, add the dried cranberries to the mixture and gently stir the mixture with a wooden spoon until the dough begins to come together.
Note: The dough will be sticky.
Using a flat surface, sprinkle some of the remaining flour on top of the sticky dough and place the sticky dough onto it. Dash some more flour on top of the sticky dough and incorporate the dough around the flour. Continue to knead the dough to work the flour in. Add additional flour, if needed, until the dough is now very sticky.
Form the dough into a round shape and place it onto the lined baking sheet or into the greased cast iron pan. Using a sharp knife, make an "X" into the top of the dough.
Place the dough in the oven and bake for 55-65 minutes, or until the bread is golden brown and it sounds somewhat hollow when you knock on it. You can also insert a long wooden toothpick or knife into the center of the bread. If it comes out clean, the bread is done. *Cover the baking bread with foil for the last 10 minutes of baking to prevent burning.
Allow the bread to rest for at least 10-15 minutes before serving with butter. Store in a tightly sealed container for up to 3 days.

Notes

- Substitute raisins for cranberries.
- Omit orange zest.
- If you don’t have buttermilk, use one and 1¾ cup of regular milk with two tablespoons of vinegar or lemon juice.