Name: Irish Soda Bread | Easy St Patrick's Day Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Irish
Ingredients: 1 ¾ cups raisins, or currants, optional; ⅔ cup irish whiskey such as jameson, or apple juice or white grape juice, optional; 4 ¼ cups all-purpose flour; 3 ½ teaspoons baking powder; ¾ teaspoon baking soda; 1 teaspoon salt; 1 ¾ cups buttermilk; 2 large eggs + 2 yolks; 4 tablespoons unsalted butter, melted; divided; ¼ cup granulated sugar; 2 tablespoons turbinado sugar, optional

Jump to Recipe · Leave a Review

There’s something truly magical about a warm loaf of Irish Soda Bread fresh out of the oven. This delightful bread is unique, with a lovely crust and a tender, dense interior that pairs perfectly with your favorite spread. The beauty of Irish Soda Bread is not just in its inviting aroma or comforting texture; it comes together remarkably quickly, making it the perfect treat for St. Patrick’s Day—or any day, really! With just a handful of basic ingredients, you can create a homemade loaf that’s rich in tradition yet effortlessly simple.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Irish Soda Bread | Easy St Patrick’s Day Bread Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Irish Soda Bread | Easy St Patrick’s Day Bread

Irish Soda Bread | Easy St Patrick's Day Bread

My very first attempt at making Irish Soda Bread was a joyful experience. I remember standing in my kitchen, eagerly mixing the ingredients and thinking about the rich history behind this rustic bread. While many bread recipes can be quite complex, this one is all about keeping things straightforward, making it ideal even for beginners. Whether you’re celebrating St. Patrick’s Day or simply craving a warm, hearty bread, this recipe is one you won’t want to miss.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, even busy schedules can accommodate this easy recipe.
Irresistible Flavor: The subtle sweetness from the sugar and a hint of richness from the butter create an inviting flavor profile.
Eye-Catching Appeal: The iconic cross on top not only makes it iconic but also adds a delightful texture to bite into.
Flexible Serving: Enjoy it for breakfast, with soups, or as a snack; it’s perfect any time of day.
Diet-Friendly Options: Easily adaptable for various palates—skip the raisins for a plain version, or even substitute the buttermilk for a dairy-free milk alternative.

Ingredients You’ll Need

1 ¾ cups raisins or currants: Adds sweetness and texture; optional, but highly recommended for a traditional touch.
⅔ cup Irish whiskey (like Jameson) or juice: Soaking these in whiskey or juice enhances their flavor; it can be omitted if desired.
4 ¼ cups all-purpose flour: The main structure; ensure it’s fresh for the best results.
3 ½ teaspoons baking powder: Helps the bread rise, important for that perfect fluffiness.
¾ teaspoon baking soda: Works alongside the baking powder to give the bread extra lift.
1 teaspoon salt: Essential for balancing flavors; don’t skip it!
1 ¾ cups buttermilk: Adds moisture and tang; substitute with milk mixed with vinegar if unavailable.
2 large eggs & 2 yolks: Provides richness and structure; the extra whites can be set aside for an omelette.
4 tablespoons unsalted butter, melted, divided: Butter enriches the flavor; use unsalted for better control over salt content.
¼ cup granulated sugar: Sweetens the bread, enhancing the overall flavor.
2 tablespoons turbinado sugar, optional: Adds a crunchy, caramelized touch to the crust.

How to Make Irish Soda Bread | Easy St Patrick’s Day Bread Recipe

Preheat Oven: Preheat your oven to 350°F (175°C) and spray a nonstick baking sheet generously with cooking spray. Alternatively, for that classic crust, use a well-greased 9-inch cast iron skillet and place it in the oven to warm while it preheats.

Soak Raisins: If you’re including raisins or currants, now’s a great time to add them to a medium bowl. Pour the Irish whiskey or juice over them, allowing the flavors to meld as you prepare the rest of the bread.

Mix Dry Ingredients: In a large bowl, combine 4 ¼ cups all-purpose flour, 3 ½ teaspoons baking powder, ¾ teaspoon baking soda, and 1 teaspoon salt. Use a whisk to mix everything well and ensure no lumps remain.

Combine Wet Ingredients: In a separate bowl, whisk together 1 ¾ cups buttermilk, 2 large eggs + 2 yolks, and 3 tablespoons melted unsalted butter along with ¼ cup granulated sugar. Mix until everything is combined smoothly.

Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or spatula, gently stir until just combined; avoid overmixing to keep your bread tender.

Add Raisins: Once you’ve mixed the dough, drain the soaking liquid from the raisins. Gently fold them into your dough using a spatula, being careful not to overwork it.

Shape Dough: Transfer the dough to the prepared baking sheet or your hot skillet. Pat the dough into a round loaf shape—it may feel a bit sticky, and that’s perfectly fine!

Score the Top: Use a large knife to make a deep X on the top of the loaf, about ½ inch deep. This classical scoring method allows the bread to rise beautifully while baking.

Butter & Sugar: Brush the surface with the last tablespoon of melted butter. If you want an extra touch of sweetness and texture, sprinkle the top with 2 tablespoons of turbinado sugar.

Bake: Place your bread into the oven and bake for 45 to 60 minutes. You’re looking for a golden-brown crust and a loaf that sounds hollow when tapped on the bottom. Remember to rotate the baking sheet midway through baking for even cooking.

Cool & Serve: After baking, allow the bread to cool completely before slicing it. It’s absolutely delicious served warm with a pat of butter. Store it at room temperature in an airtight container for up to 4 days, or freeze it for up to 3 months for future enjoyment.

Storing & Reheating

To store your Irish Soda Bread, keep it in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly and freeze it for up to 3 months. When you’re ready to enjoy, reheat it in the oven at 350°F for about 10-15 minutes, or enjoy a slice cold. Just keep in mind that the texture might change slightly after freezing, but it will still be delightful.

Chef’s Helpful Tips

Avoid overmixing to prevent a dense loaf; stir just until combined.
For the best results, let your buttermilk and eggs come to room temperature before mixing.
If the dough feels overly wet, you may add a touch more flour, but do this sparingly.
Make it ahead of time; the flavors develop beautifully overnight if wrapped tightly.
Slice the bread evenly for a beautiful presentation—and don’t forget to enjoy it fresh for the best experience!

There’s nothing quite like the aroma of freshly baked bread filling your kitchen—it’s comforting and inviting! This easy recipe for Irish Soda Bread perfectly embodies that homemade warmth. I encourage you to try this delightful bread recipe; it’s not just about baking, it’s about creating memories. Whether you’re sharing it at a celebration or enjoying a solo slice with a cup of tea, I hope this becomes a beloved tradition in your home.

Recipe FAQs

Can I make this Irish Soda Bread without raisins?

Absolutely! While raisins add a beautiful sweetness, you can easily omit them for a plain loaf or even substitute them with nuts or seeds for a different texture.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk on hand, mixing regular milk with a tablespoon of vinegar or lemon juice can give you a quick substitute. Let it sit for about 5-10 minutes before using.

How can I know when my bread is done baking?

A good indicator that your bread is ready is when it turns a beautiful golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer; it should read about 190°F in the center.

Is it possible to freeze the bread?

Yes, this bread freezes wonderfully! Just ensure it’s tightly wrapped in plastic wrap and then placed in a freezer bag. It will stay fresh for up to 3 months, and you can reheat it directly from frozen.