Irish Soda Bread

Name: Irish Soda Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 4 c. all-purpose flour; 1/4 c. sugar; 1 tsp. baking soda; 1 tsp. kosher salt; 6 tbsp. cold salted butter, diced and divided, plus more for the pan; 1/2 c. golden raisins; 1/2 c. dried cranberries; 1 large egg; 1 3/4 c. buttermilk

Enjoy it slathered with lots of Irish butter!

By Kara Zauberman, Georgia GoodeUpdated: Feb 18, 2026

2 Ratings

Jump to recipe

The Pioneer Woman

Yields:

12 serving(s)

Prep Time:

10 mins

Cook Time:

55 mins

Total Time:

1 hr

You don't need to be a skilled baker to bake a loaf of Irish soda bread—heck, you don't even need to be Irish! All it takes is a few pantry ingredients and a good cast-iron skillet. There’s no fussing with yeast or waiting for the dough to rise: just mix, knead, bake, and enjoy.

Come St. Patrick's Day, this raisin- and cranberry-studded loaf is a traditional Irish food perfect for a celebration, but really it makes a delicious addition to bread baskets any time of year. No matter when you bake it, just be sure to enjoy it warm slathered with lots of butter!

What does Irish soda bread taste like?

Soda bread has a mild flavor that's similar to a biscuit, thanks to its signature tang from buttermilk. In Ireland, Irish soda bread recipes are often made with currants rather than raisins (some Irish Americans call it "currant bread"), but currants aren't always easy to find, so this recipe calls for a duo of golden raisins and dried cranberries for a touch of sweetness.

Do you have to bake Irish soda bread in a cast-iron skillet?

A cast-iron skillet helps produce a crisp crust on a loaf of Irish soda bread, but if you don't have one, don't worry—you can also bake this bread on a baking sheet or in a baking pan.

Can you swap regular milk for the buttermilk?

In this recipe, the buttermilk reacts with the baking soda to help the loaf rise and achieve its signature texture. If you don't have buttermilk on hand, use a buttermilk substitute like adding a tablespoon of lemon juice to one cup of whole milk (let it sit for 5 minutes before using).

Why is my Irish soda bread dry or crumbly?

One of the most common reasons is overmixing the dough. It should just barely come together in the bowl and, after a brief knead, still look shaggy — not smooth and elastic like some other bread doughs. Overworking the dough can cause too much gluten to develop, which may result in a dry or crumbly loaf.

It’s also important not to add extra flour, even if the dough seems a little sticky, as this can dry out the bread. Finally, avoid overbaking. That can draw out too much moisture. Bake just until the loaf is set and a toothpick inserted in the center comes out clean.

What's the best way to store Irish soda bread?

Soda bread can dry out quickly, so be sure to wrap it tightly in plastic wrap or store it in an airtight container. It'll stay fresh for about two days at room temperature.

Can you freeze Irish soda bread?

Yes! Freezing Irish soda bread is a great way to keep it fresh longer. Wrap the bread in a layer of plastic followed by a layer of foil and freeze it for up to three months.

Next time you make a big pot of stew, defrost the bread for the perfect dipper! Let the bread thaw on the countertop, then refresh it by loosely wrapping the loaf in foil and baking it in a 300-degree Fahrenheit oven for 10 to 15 minutes.

How do you eat Irish soda bread?

Soda bread is best served warm, fresh from the oven, or sliced and toasted the next day. Enjoy it for breakfast with plenty of butter and your favorite fruit preserves or serve it for lunch alongside a bowl of soup—it's perfect for dunking! For a festive St. Patrick's Day meal, use it to sandwich corned beef and cheese for an epic grilled cheese, or add it to your Irish-inspired St. Patrick's Day desserts.

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Directions

1. Step 1Preheat the oven to 400°F. In a large bowl whisk together the flour, sugar, baking soda, and salt. Using a pastry blender or fingers, work 4 tablespoons of the cold butter into the flour until the butter is in small bits. Stir in the raisins and cranberries. Make a well in the center of the flour mixture.
2. Step 2In a separate small bowl, whisk together the egg and the buttermilk, then pour it into the flour mixture. Using a wooden spoon, stir it together until the dough is barely incorporated (there will still be some dry flour in the bowl). Turn the dough out onto a lightly floured surface. Bring the dough together with your hands, kneading gently about 4 or 5 times, until a rough shaggy ball forms and no dry bits of flour remain.
3. Step 3Butter a 10-inch cast-iron skillet. Place the dough in the skillet and press to form a 7-inch round loaf, about 1 ¼ inches tall. With a sharp knife dusted with flour, cut a large "X" on the top of the dough, about 1 inch deep and 6 ½ inches long. Bake until golden brown and the center is set, 50 to 55 minutes, tenting with foil after 35 to 40 minutes if the top is getting too dark. A toothpick inserted in the center should come out clean.
4. Step 4Melt the remaining 2 tablespoons of butter. Brush the top of the bread with the melted butter. Let cool for 10 minutes in the skillet before moving to a cooling rack. Let cool for 10 minutes more before slicing and serving warm.