Easy Irish Soda Bread
This Easy Irish Soda Bread is simple, rustic, and requires zero yeast, zero waiting, and zero emotional commitment. Just mix, bake, and suddenly your kitchen smells like somebody’s grandma is about to feed you soup and unsolicited life advice. It’s warm, hearty, slightly crisp on the outside, and perfect with butter melting into every corner.
If easy comfort food recipes are your thing, our Bisquick Cheese and Garlic Loaf brings major Sunday dinner energy, and our Apple Cinnamon Roll Bake is perfect when you want something cozy for breakfast or brunch without overcomplicating your life.
Why You’ll Love This Recipe
- No yeast required
- Beginner-friendly bread recipe
- Simple pantry ingredients
- Perfect for soups and stews
- Rustic homemade flavor
- Easy enough for busy weeknights
- Serves: 8
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
Ingredients:
- 4½ cups all-purpose flour
- ¼ cup sugar
- 1 tsp baking soda
- ½ cup sunsalted butter: 1 stick (cut into small pieces)
- 1 egg
- 1¾ cups buttermilk
- 1 Tbsp grated orange zest
- 1 cup dried cranberries
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Easy Variations
Add Raisins
For a sweeter traditional-style loaf.
Make It Savory
Add shredded cheese or herbs for a more savory version.
Pair It With Soup
This bread was basically made for dunking into soup, stew, or chili.
Step-by-Step Directions:
Step 1: Preheat your oven to 375ºF.
Generously butter a cast-iron pan, or line a baking sheet with parchment paper—whichever you prefer.
Step 2: Add 4 cups of the flour, along with the sugar, baking soda, and salt, to a large mixing bowl.
Step 3: Cut the cold unsalted butter into cherry-sized pieces. Add the butter to the dry ingredients, then use your fingers to gently work it into the mixture until it’s mostly blended.
Step 4: Add the buttermilk and orange zest to a separate mixing bowl. Using a fork, whisk the wet ingredients together.
*If you don’t have buttermilk, use 1¾ cups milk plus 2 Tbsp vinegar or lemon juice.
Step 5: Pour the wet ingredients into the dry ingredients.
Stir in the dried cranberries, then gently mix with a wooden spoon until the dough starts to come together. (The dough will be sticky—that’s okay!)
Step 6: Lightly flour a clean, flat surface with some of the remaining flour, then place the sticky dough on top.
Sprinkle a little more flour over the dough and gently work it in.
Continue to knead, adding a bit more flour as needed, until the dough feels smooth and holds a nice round shape.
Step 7: Place the shaped dough on the lined baking sheet or in the greased cast-iron pan. Using a sharp knife, gently score an “X” on top of the dough.
Step 8: Place the dough in the oven and bake for 55–60 minutes, or until the bread is golden brown.
You can also test it by inserting a long wooden toothpick or knife into the center—if it comes out clean, the bread is ready.
*For the last 10 minutes of baking, cover the bread with foil to keep the top from getting too dark.
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.
FAQ
Why doesn’t Irish soda bread use yeast?
Baking soda acts as the leavening agent, making this bread quick and easy to prepare.
Can I substitute regular milk?
Yes. Add lemon juice or vinegar to regular milk to make a quick buttermilk substitute.
How should I store soda bread?
Store wrapped at room temperature for a couple of days or refrigerate for longer freshness.
🍞Before You Go…
👉 If you’re looking for more homemade bread or dessert ideas, try our moist Classic Banana Bread or our buttery, golden Bisquick Beer Drop Biscuits, perfect fresh from the oven.
Easy Irish Soda Bread
Ingredients
- 4½ cups all-purpose flour
- ¼ cup sugar
- 1 tsp baking soda
- 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
- Preheat your oven to 375ºF.
- Generously butter a cast-iron pan, or line a baking sheet with parchment paper—whichever you prefer.
- Add 4 cups of the flour, along with the sugar, baking soda, and salt, to a large mixing bowl.
- Cut the cold unsalted butter into cherry-sized pieces.
- Add the butter to the dry ingredients, then use your fingers to gently work it into the mixture until it’s mostly blended.
- Add the buttermilk and orange zest to a separate mixing bowl.
- Using a fork, whisk the wet ingredients together.
- *If you don’t have buttermilk, use 1¾ cups milk plus 2 Tbsp vinegar or lemon juice.
- Pour the wet ingredients into the dry ingredients.
- Stir in the dried cranberries, then gently mix with a wooden spoon until the dough starts to come together. (The dough will be sticky—that’s okay!)
- Lightly flour a clean, flat surface with some of the remaining flour, then place the sticky dough on top.
- Sprinkle a little more flour over the dough and gently work it in.
- Continue to knead, adding a bit more flour as needed, until the dough feels smooth and holds a nice round shape.
- Place the shaped dough on the lined baking sheet or in the greased cast-iron pan.
- Using a sharp knife, gently score an “X” on top of the dough.
- Place the dough in the oven and bake for 55–60 minutes, or until the bread is golden brown.
- You can also test it by inserting a long wooden toothpick or knife into the center—if it comes out clean, the bread is ready.
- *For the last 10 minutes of baking, cover the bread with foil to keep the top from getting too dark.
- 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.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
