This easy Irish soda bread is ready in under an hour, start to finish.

It appears everyone has their favorite Irish soda bread recipe.

Some withcaraway seeds,some with raisins, some with both, some with neither.

A Loaf of sliced Irish Soda Bread on a table with a pot of tea

Simply Recipes / Sally Vargas

The essential ingredients in traditional Irish soda bread are flour, baking soda, salt, and buttermilk.

The acid in buttermilk reacts with the base of the baking soda to provide the bread’s leavening.

This leavening from buttermilk and baking soda is what gives the bread its name: “soda bread.”

Sliced Irish Soda Bread on a table with a pot of tea

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Why the Cross in the Center?

Why the cross in the center?

you’re able to bake it in a cast iron frying pan (now that’s traditional!)

Baked round loaf of Irish Soda Bread

Simply Recipes / Sally Vargas

or on a regular baking sheet.

How Long Does Irish Soda Bread Last?

Soda bread dries out quickly so it really is only good for a day or two.

The dry ingredients for Irish Soda Bread in a mixing bowl

Simply Recipes / Sally Vargas

It is best eaten freshly baked and warm or toasted.

Keep it wrapped in plastic wrap or foil.

Wrap it tightly first in plastic wrap, then aluminum foil.

Irish Soda Bread dry ingredients in a bowl with the butter worked in

Simply Recipes / Sally Vargas

It will last up to 2 months frozen.

More Irish-Style Breads to Make

What Is Traditional Irish Soda Bread?

The domestic Irish wheat didn’t interact well with yeast and did not rise very well.

Irish Soda Bread with the wet ingredients added to a bowl of dry ingredients

Simply Recipes / Sally Vargas

This method of making bread was introduced to Ireland in the 1830s.

They were found in every household to mop up stews or to enjoy with a cup of tea.

Modern Irish soda breads might contain nuts, orange zest, or even Guinness.

Irish Soda Bread dough with raisins in a bowl

Simply Recipes / Sally Vargas

you could also acidify milk with lemon juice or white vinegar.

Add 2 scant tablespoons to a measuring cup and top with whole milk to make 1 3/4 cups total.

Using your (clean) fingers, work the butter into the flour mixture until it resembles coarse meal.

Irish Soda Bread dough on a floured board

Simply Recipes / Sally Vargas

Then add in the currants or raisins.

Make a well in the center of the flour mixture.

Use floured hands to gently gather the dough into a rough ball shape.

Irish Soda Bread dough shaped into a loaf

Simply Recipes / Sally Vargas

The dough will be soft and sticky.

Transfer the dough to a lightly floured surface and shape into into a round loaf.

If you over-work the dough the bread will end up tough.

Irish Soda Bread dough in a skillet with an X cut into the center, ready to bake

Simply Recipes / Sally Vargas

The purpose of the scoring is to help heat get into the center of the dough while it cooks.

If the top is getting too dark while baking, tent the bread with some aluminum foil.

Check for doneness also by inserting a long, thin skewer into the center.

A baked loaf of Irish Soda Bread with currants

Simply Recipes / Sally Vargas

If it comes out clean, it’s done.

It’s easy to forget that the handle is extremely hot.

Be sure to put a pot holder over it.

Then, remove to a rack to cool briefly.

Serve the bread warm, at room temperature, or sliced and toasted.

Best when eaten warm and just baked.

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