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!
Sweet Irish Soda Bread blows every other version out of the water!
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 –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.
Why is there a cross on Irish 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.
How to Make Irish Soda Bread Gluten Free
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.
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 Sweet Irish Soda Bread
The most perfect accompaniment is Corned Beef and Cabbage, of course!
Check out game changing Slow Cooker (or Instant Pot) Corned Beef and Cabbage) flavored with apple, brown sugar, and whole grain mustard.
Other MamaGourmand Favorite Bread Recipes
- Blueberry Zucchini Bread
- Peanut Butter Chocolate Chip Bread
- Bacon Maple Cornbread
- Fluffy Gluten Free Biscuits
How to Make Sweet Irish Soda Bread
- 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.
Substitute for Buttermilk – Make Soured Milk at Home
Baked goods use buttermilk to give 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.
- Add milk until you have 1 1/3 cup total liquid.
- Let sit for 5-10 minutes, stir, and then use.
SAVE THIS Sweet Irish Soda Bread TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! I’m always sharing great recipes!
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!
- 4 cups all purpose flour or gluten free flour, (my preferred gluten free flour is Cup 4 Cup brand)
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup butter, melted and cooled
- 1 1/3 cup buttermilk*
- 1 egg
- 3/4 cup dried cranberries**
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Heat oven to 350º. Grease a cast iron skillet or 9" cake pan with butter.
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Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl. Make a well in the center.
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In a small bowl whisk together butter, buttermilk, and egg.
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Add the liquid ingredients to the dry, pouring it into the well and stir to form a soft dough. Add the cranberries and mix until no flour pockets remain.
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Shape dough into a ball (TIP: 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.
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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 in the middle. Baking times can be longer, depend on the size of pan you bake it in and if using gluten free flour, which takes longer.
*Substitute for Buttermilk
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.
- Add milk until you have 1 1/3 cup total liquid.
- Let sit for 5-10 minutes, stir, and then use.
**You can also sub in dried cherries or raisins for the cranberries.
❊SHOP THE RECIPE❊
Items used to make this recipe:
cast iron skillet Cup 4 Cup gluten free flour mixing bowls
.
OTHER RECIPES TO LOVE:
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Louise says
Made this recipe for the first time this St. Patrick’s Day. it was a complete success! I baked it in my cast iron skillet, I am now on the lookout for a cast iron dutch oven!
Thank you for sharing, it made our celebration a bit sweeter!
Melissa says
You are very kind, Louise. Thank you for writing in and sharing how much you loved the bread. I’ve been baking it like crazy lately because you all make me have a craving for it constantly!
Janet says
Thank you for this delicious Irish soda bread recipe! I’ve followed a gluten free diet for approximately 6 years and haven’t found a soda bread recipe worthy of making a second time… until now. Wow, it is so yummy! Even my sister (who dislikes most GF food) went back for seconds and thirds! I couldn’t wait to eat it again today.
I baked it in my Grandmas’s cast iron skillet, which worked great, but the dough was incredibly sticky and tough to transfer from the bowl to the skillet. It was very much like the consistency of raw chocolate chip cookie dough, the non-GF kind. Any suggestions to make the dough less sticky next time?
Melissa says
Gosh, I hear you. I was so excited to discover that the bread I grew up and loved so dearly works perfectly using gluten free flour as well! That’s always a sweet victory, too, when non-gluten free guests are pleasantly surprised with how good something is!
When I make it, it doesn’t sound like it’s as sticky as that. It’s stickier than yeast bread dough, but not so much like a batter. Perhaps it’s the brand of gluten free flour you used? I always use Cup 4 Cup with this bread. I know the gluten free flours really differ with their blends.
Best,
Melissa
GeriAnn says
While kiving in the Chicago area I was able to purchase the best soda bread. It also was on the sweet side.
I moved 7 years ago, & have not found anywhere that makes one I like, and have tried several recipes on my own as well.
I came across this today & decided to
give it a try.
It is amazing! My new favorite for sure!
Melissa says
Oh my gosh, that is the best news ever! I love when you find the perfect recipe you’ve been looking for. So glad I can help!
Best,
Melissa
Danielle O'Brien says
Ever since I found this recipe I have been making this soda bread. I used to try different ones, but this is clearly the best as far as I am concerned! It is a simple recipe that is easy to make, and using a cast iron skillet just makes it even better for some reason!
It has now been quite a few years and I still make at least 6 or 7 each year. My friends and family look forward to it every year!!!
Melissa says
Although I don’t make corned beef a lot, I agree, this bread recipe gets used over and over again with our family too! And, I agree, cast iron is best!
Melissa
Gayle says
This turned out well for me. Dough was very wet and sticky and I was concerned that all the raisins hanging out on the outside would burn. They did not. I put this in a round cake pan and set timer for 50 minutes, and gave it another 5 or so at the end. It tirnred out well. Didn’t add more sugar or caraway seeds, kept it a bit more “pristine” . It goes together quickly and easily. I did mix with my hand. What a sticky mess that was. Not sure if I will do that again. 😏
Melissa says
Hello Gayle,
I always get worried about the raisins sticking out too! Sometimes I push them in a little with my finger, but you’re right, it turns out and and it all gets eaten!
The dough isn’t like a traditional yeast dough that is easier to work with. It can be a little sticky. It’s kind of in a no man’s land of being hard to finish stirring with a spoon, and too soft to knead. That’s why I do a little mixture of both, as you can see from the recipe video.
Glad you enjoyed it!
Best,
Melissa
Veronica says
3/15/19 followed receipe as printed but dough remaine too wet to form into flat ball! What did I do wrong??
Have made soda bread many times and the dougGoogleh was sticky but stiff enough to work with! HELP what to do??
Melissa says
Hi Veronica! What type of flour were you using? Regular or gluten free? I’m not sure why the dough wasn’t stiff, though, unless there was an error in the amount of liquid added. I make this with regular flour and gluten free and it’s gets very hard to stir and I have to finishing kind of kneading the flour in with my hands. Sorry it was a frustrating experience! How was it after it baked?
Best,
Melissa
Anthony says
Making ANOTHER batch this afternoon. This morning’s batch didn’t make it through lunch. It’s absolutely delicious and our children have a new favorite.
Melissa says
That’s incredible! I have to freeze the bread after our adequate share because my kids never stop asking for another piece either!
Best,
Melissa
Karen says
Thank you for recipe, I used half quick oats pulsed fine in food processor, added mixed dry ingredients and pulsed, then liquids and pulsed until all mixed. Threw in cranberries for a “quick” pulse. Baked in 9″ round cake for about 50 min. Looks delicious
Melissa says
Karen, thank you so much for writing. I love all those ideas and I’m going to do exactly that next time I make it. I LOVE using quick oats in baked goods and I think it would be a perfect addition to this bread!
Best,
Melissa
Kathy says
Made this bread a few times now. It is delicious. I’m making two loaves today, March 15th as we speak. Thanks for giving us the wonderful reciepe! 🦠☘️🍀
Melissa says
You are very welcome. I’m happy to share, what I believe, to be the best irish soda bread ever! Glad we feel the same about it 🙂
Melissa
CAROL V DUPONT says
Excellent!!!
Melissa says
Thank you, Carol. 100% agree with you!
Coleen says
This is the same recipe my mom uses. It is delicious and very moist. I like it better than the non-sweet versions.
Melissa says
oh my gosh, do I completely agree. When I tried “real” Irish soda bread, I almost spit it out! It definitely wasn’t as good as the version I grew up on.
Dorothy says
Now you have me thinking about what pan to use. Don’t want a flatbread. Going to make 4 I give them to my dinner guest at St Patrick’s dinner I do. Don’t know if it is late for an answer and also can I make two small out of 1 recipe?
Melissa says
Hi Dorothy, You can split this one recipe between two loaf pans, the smaller (a smaller 8″ bread pan would be ideal, but 9″ will work too). The time to cook them will probably not be as long, start checking at 45 minutes. Hope that helps and please let me know if you have any other questions!
Best,
Melissa