Sweet Irish Soda Bread has a golden, crunchy, sweet crust with a moist, buttermilk interior, and tangy cranberries dotted throughout. This easy quick bread recipe mixes up in minutes and has gluten free adaptations included!
Best Irish Soda Bread Recipe!
Sweet Irish Soda Bread was the only Irish soda bread I ate growing up, so I assumed all versions were equally yummy. Turns out, not so much.
During college I celebrated St. Patrick’s Day the way any collegiate would – drinking lots of green beer.
But I wasn’t a complete heathen. The night had to start with proper meal at an Irish pub.
When the server placed the Irish Soda Bread on the table I happily dug in, forewarning my friends to get ready for a doughy goodness flavor explosion.
I immediately spit it out, swearing to my friends I would make them”real” Irish soda bread so they could experience what bread heaven tastes like.
Turns out the recipe I grew up on wasn’t exactly from the old country. You see, the recipe I grew up on uses a smidgen more sugar than traditional recipes.
Hence, why we counted down the days to the St. Patrick’s meal growing up. We couldn’t wait to get our hands on two of my mom’s most anticipated recipes – Ultimate Sweet Irish Soda Bread dotted with raisins or dried cranberries and her Apple Brown Sugar Corned Beef and Cabbage.
What is Irish Soda Bread?
Irish soda bread typically has a hard crust with a tangy, moist interior. It’s considered a quick bread because baking soda is used to leaven the bread instead of yeast.
Soured milk or buttermilk is used to activate the baking soda.
The region of Ireland determines the shape of the bread. Irish Soda Bread can be a round loaf, triangular shapes, or flattened discs.
Sweet irish bread recipes, like this one, will taste differently than traditional irish soda bread. It’s extremely moist, more sweet tasting and cakey. None of these things are a bad thing in my book!
Why is there a cross on Soda Bread?
Traditionally a cross was slashed on the top of the bread to ward off the devil and protect the household from bad spirits.
However, since Sweet Irish Soda Bread contains an ample amount of baking powder, the slash also helps the bread to rise rapidly without cracking.
Gluten Free Irish Soda Bread
Lucky for all you gluten free peeps, very easily!
Traditional Irish Soda Bread is a quick bread, meaning no yeast or rest is needed for it to rise. These types of breads work wonderfully when substituting gluten free flour.
I always make this Sweet Irish Soda Bread recipe using regular all-purpose flour for my family and an additional loaf using my favorite gluten free flour for me.
See below for other bread recipes that can be easily adapted using gluten free flour. ⬇️
Does Irish Soda Bread Freeze Well?
Luckily for me and my pants, it does because Sweet Irish Soda Bread is extremely hard to ignore. Irish Soda Bread freezes very well!
Once the bread has cooled completely, wrap it tightly in plastic wrap and transfer to a freezer bag.
Alternatively, cool Sweet Irish Soda Bread completely, slice, and then transfer to a freezer bag. This allows you to grab and thaw slices as needed.
What to Serve with Moist, Sweet Irish Soda Bread
The most perfect accompaniment is Corned Beef and Cabbage, of course!
Whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in the middle.
Whisk together liquid ingredients – melted butter, buttermilk, and egg.
Pour into well and mix together.
Add dried cranberries (or raisins) and mix until no flour pockets remain.
Place in butter cast iron pan or round cake pan and bake for 1 hour.
What Kind of Pan Should Soda Bread be baked in?
If you don’t own a cast iron skillet, no problem! Soda bread may be baked in a variety of pans.
The easiest substitution for a cast iron skillet is a cake layer pan. Grease a 9″ cake pan and shape the dough into a ball in the middle. As the bread bakes, the dough will spread and fill out the pan.
A baking sheet may also be used. Simply shape the dough into ball in the middle of a greased baking sheet. The dough will spread slightly, but it will still maintain its ball shape.
Some readers have also split the dough between two bread loaf pans. If diving the dough, the baking time will decrease. Start checking around 35 minutes baking time.
Substitute for Buttermilk in Irish Soda Bread
Irish Soda bread made with buttermilk gives a creamy, tangy taste. Also, according to Fine Cooking, buttermilk adds acidity, which keeps bake goods moist and tender by breaking down gluten.
If you don’t have buttermilk on hand, save yourself a trip to the store. It can easily be made at home in five minutes!
Pour 1 tablespoon vinegar or lemon juice in a measuring cup.
Sweet Irish Soda Bread has a golden, crunchy, sweet crust with a moist, buttermilk interior, and tangy cranberries dotted throughout. This easy quick bread recipe mixes up in minutes!
Heat oven to 350º. Grease a cast iron skillet or 9" cake pan with butter. (See recipe notes for other options.)
Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl. Make a well in the center.
In a small bowl whisk together butter, buttermilk, and egg.
Add the liquid ingredients to the dry, pouring it into the well and stir to form a soft dough. The dough will be very thick and might need to be kneaded slightly to work in the flour. Add the cranberries. Mix or knead until no flour pockets remain.
Shape dough into a ball (use lightly wet fingers if dough is sticky) and transfer to the prepared pan. Use a sharp knife to make an "X" on top of the the ball.
Bake until set, about 1 hour to 1 hour 10 minutes. Insert a knife or toothpick in the middle to make sure it's set. To prevent the bread from becoming overly brown, loosely tent foil over top for the last 10-15 minutes baking time. Baking times can be longer, depend on the size of pan you bake it in and if using gluten free flour, which takes longer.
❉DID YOU MAKE THIS RECIPE? DON'T FORGET TO GIVE IT A STAR RATING AND COMMENT BELOW!❉
baking sheet - Shape the dough into ball in the middle of a greased baking sheet. The dough will spread slightly, but it will still maintain its ball shape.
Some readers have also split the dough between two bread loaf pans. If diving the dough, the baking time will decrease. Start checking around 35 minutes baking time.
Hi Rosie,
If you don’t have buttermilk, I would pour a couple tablespoons of vinegar in a liquid measuring cup and then fill the rest to equal 1 1/3. Let it sit for 5 minutes, stir, and use as follows in the recipe. Although the yogurt would give the tang, I think it will be too thick to saturate the amount of flour.
Best,
Melissa
I made this today and added walnuts but otherwise followed the recipe exact and omg! This is beyond delicious! I had to make it in a bundt pan because it the only size pan I had that would accommodate but still lol! Thank you for this, was a big hit with the husband.
I tried this for SPD this year and immediately fell in love. Today is my birthday, and instead of making myself the traditional chocolate cake, I’m making this again. This recipe has beat out chocolate cake. Well done.
By far the best I have ever tried. I don’t put the raisins in but it is still nice and sweet.
Light and moist on the inside and crunchy on the outside. The perfect combination.
So easy to make especially if you don’t have buttermilk on hand and easily can make your own.
I can now toss all my old recipes away!
Finally, after trying many Irish soda bread recipes, i’ve found a keeper!
It was delicious. I especially liked the sweetness. All the other recipes I’ve tried were rather bland! Definitely, I will be baking this recipe from now on!☘️ EllaMarie Walker
Hi Ella,
Yay! So glad you finally landed on the one! This is the recipe I grew up on and when I tried “traditional” irish soda bread I thought it tasted horrible because I was so used to this!
Best,
Melissa
I made this today. I ran out of eggs so just added 1/4 c more Buttermilk. It was delicious. Unfortunately I put it in the oven and went outside to work. I didn’t get it out of the oven until 1 hour and 17 minutes. It was very brown and hard. I cut a piece and it was a little hard to chew but the taste was amazing. It actually tastes and has the same texture as biscotti. So if I had to rate this it would be a 10! Delicious.
Hi Debi,
I haven’t tried it with self-rising flour, but I don’t think it would be a problem. Leave out the baking powder, baking soda, salt, and use 4 cups self-rising flour instead.
Best,
Melissa
This recipe sounds delish! Can I substitute Carbquik (similar to Bisquik but lower in Carbs) for the flour in this recipe. Trying to stick to a low carb diet. Thanks for your input!
I made this last year and it was awesome but I have to work tomorrow and would
like to bake this tonight. Will it still be good if not fresh out of the oven? Probably should let it cool then pop it into a ziplock bag, getting out as much air as possible, I’m thinking. Corned beef will be in slow cooker all day.
Hi Bobbie,
Yes you can definitely make this the day before. Just leave it unsliced and once it has cooled completely wrap it securely with foil and leave it on the counter.
Best,
Melissa
Hi Diane,
I haven’t tried this, but if you are going to do it I would recommend baking it in two loaf pans instead of free form on a baking sheet or in a cast iron pan. The baking time might change as well, so I would start checking it a little sooner.
Best,
Melissa
Anne,
Since it’s a non-traditional flour it might not have the same elasticity to hold the shape. It’s not going to hurt it to bake it in another pan, and I was just foreseeing it spreading more, and trying to prevent an oven mess. 🙂
Melissa
Rosie says
Can you use yogurt instead of buttermilk? Many thanks…Rosie x
Melissa says
Hi Rosie,
If you don’t have buttermilk, I would pour a couple tablespoons of vinegar in a liquid measuring cup and then fill the rest to equal 1 1/3. Let it sit for 5 minutes, stir, and use as follows in the recipe. Although the yogurt would give the tang, I think it will be too thick to saturate the amount of flour.
Best,
Melissa
Erin Waters says
I made this today and added walnuts but otherwise followed the recipe exact and omg! This is beyond delicious! I had to make it in a bundt pan because it the only size pan I had that would accommodate but still lol! Thank you for this, was a big hit with the husband.
Melissa says
Hi Erin,
I love the bundt pan idea! I think you are on to something!
Best,
Melissa
Cyndi says
I tried this for SPD this year and immediately fell in love. Today is my birthday, and instead of making myself the traditional chocolate cake, I’m making this again. This recipe has beat out chocolate cake. Well done.
Melissa says
Hi Cyndi,
I love this and I hear you loud and clear! I hope you still put candles in it!
Best,
Melissa
Michele says
By far the best I have ever tried. I don’t put the raisins in but it is still nice and sweet.
Light and moist on the inside and crunchy on the outside. The perfect combination.
So easy to make especially if you don’t have buttermilk on hand and easily can make your own.
I can now toss all my old recipes away!
Melissa says
Hi Michele,
Yay! Toss away! Thanks for writing!
Best,
Melissa
EllaMarie Walker says
Finally, after trying many Irish soda bread recipes, i’ve found a keeper!
It was delicious. I especially liked the sweetness. All the other recipes I’ve tried were rather bland! Definitely, I will be baking this recipe from now on!☘️ EllaMarie Walker
Melissa says
Hi Ella,
Yay! So glad you finally landed on the one! This is the recipe I grew up on and when I tried “traditional” irish soda bread I thought it tasted horrible because I was so used to this!
Best,
Melissa
Janet says
Made this again today and I rate it 5 stars again!! Thank you for the great GF recipe.
Melissa says
You’re so sweet! Thank you so much, Janet!
Best,
Melissa
Monique says
This was the best recipe I ever used. My Irish Soda bread was so delicious. This will be my new recipe.
Melissa says
Hi Monique,
Yay! Glad you found a new favorite recipe!
Best,
Melissa
Ann P says
I made this today. I ran out of eggs so just added 1/4 c more Buttermilk. It was delicious. Unfortunately I put it in the oven and went outside to work. I didn’t get it out of the oven until 1 hour and 17 minutes. It was very brown and hard. I cut a piece and it was a little hard to chew but the taste was amazing. It actually tastes and has the same texture as biscotti. So if I had to rate this it would be a 10! Delicious.
Melissa says
Hi Ann,
I’m so glad it still worked out for you! I think you are on to something. You can double toast it and dip it in coffee. 🙂
Best,
Melissa
Debi Walsh says
I cannot wait to try this recipe, I do have a question. Can I use self-rising flour instead of regular flour?
Melissa says
Hi Debi,
I haven’t tried it with self-rising flour, but I don’t think it would be a problem. Leave out the baking powder, baking soda, salt, and use 4 cups self-rising flour instead.
Best,
Melissa
Shannon says
I just made this and it is now my favorite Irish Soda bread recipe!!! Sooo good! Absolute perfection!
Melissa says
So glad, Shannon! Thanks for taking the time to let me know!
Best,
Melissa
Dianna says
Some caraway seeds (and substituting golden raisins) are also top notch in sweet soda bread!
Melissa says
Hi Dianna,
Great ideas! Thanks for sharing!
Best,
Melissa
Diane G says
This recipe sounds delish! Can I substitute Carbquik (similar to Bisquik but lower in Carbs) for the flour in this recipe. Trying to stick to a low carb diet. Thanks for your input!
Bobbie says
I made this last year and it was awesome but I have to work tomorrow and would
like to bake this tonight. Will it still be good if not fresh out of the oven? Probably should let it cool then pop it into a ziplock bag, getting out as much air as possible, I’m thinking. Corned beef will be in slow cooker all day.
Melissa says
Hi Bobbie,
Yes you can definitely make this the day before. Just leave it unsliced and once it has cooled completely wrap it securely with foil and leave it on the counter.
Best,
Melissa
Melissa says
Hi Diane,
I haven’t tried this, but if you are going to do it I would recommend baking it in two loaf pans instead of free form on a baking sheet or in a cast iron pan. The baking time might change as well, so I would start checking it a little sooner.
Best,
Melissa
Anne says
You haven’t tried it-but you already know not to use cast iron or free form?
Melissa says
Anne,
Since it’s a non-traditional flour it might not have the same elasticity to hold the shape. It’s not going to hurt it to bake it in another pan, and I was just foreseeing it spreading more, and trying to prevent an oven mess. 🙂
Melissa