Simple Irish Soda Bread Recipe

Yesterday was St. Patrick’s Day and what better way to celebrate than with a simple Irish Soda Bread. It’s the perfect mid-morning snack with tea and it’s pretty easy to make!

So what is Irish soda bread? Well, to me, it tastes just like one big, sweet biscuit. And there really isn’t anything better than that, right?! It has a nice crunch on the outside while still being soft on the inside. And, the raisins give it a bit of sweetness, but not too sweet. The best part is this bread loves a good pat of butter melting on a warm slice. Can’t you just taste it?

The best part is this really is so easy to make, and you could enjoy this any time of year. But today, I like to think it’s a little more extra special.

Hope you find your pot of gold today! Happy baking! 🙂img_5459_jpg

Simple Irish Soda Bread Recipe

  • Servings: 1 loaf (12 servings)
  • Difficulty: easy
  • Print


  • 4 cups all-purpose flour, + more for shaping dough ball
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons butter, cubed and slightly softened
  • 1 cup raisins
  • 1 large egg, lightly beaten
  • 1 3/4 cups buttermilk


  1. Preheat the oven to 425°F.
  2. In a large mixing bowl, mix 4 cups of the flour with the sugar, salt, and baking soda.img_5419
  3. Using your fingers, work the butter into the flour mixture until it resembles coarse meal. Then add in the raisins.
  4. Make a well in the center of the flour mixture. Add the beaten egg and buttermilk to the well and mix in with a wooden spoon until the dough is too stiff to stir.
  5. Transfer the dough to a lightly floured surface and shape into into a round loaf. The dough will be a little sticky and shaggy.img_5441

  6. Transfer the dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score the top of dough about an inch and a half deep in an “X” shape.

  7. Transfer to the oven and bake at 425 degrees until the bread is golden and the bottom sounds hollow when tapped, about 35 – 45 minutes (if the top is getting too dark while baking, tent the bread with some aluminum foil). Check for doneness by inserting a long, thin skewer into the center. If it comes out clean, it’s done.img_5450_jpg

  8. Remove the pan from the oven, and let the bread sit for 5 – 10 minutes. 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. Enjoy! img_5454_jpg

 Original recipe can be found here


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