Sweet Irish Soda Bread recipe has a golden, crunchy, sweet crust with a moist, buttermilk interior, and tangy cranberries dotted throughout. The best soda bread mixes up in minutes and includes easy gluten-free adaptations!
Best Irish Soda Bread Recipe!
Sweet Soda Bread was the only Irish soda bread recipe 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 the best, moist, goodness ever.
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, Mom used 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 – Irish Soda Bread dotted with raisins or dried cranberries and her Slow Cooker Corned Beef and Cabbage with apple juice .
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 soda bread recipes, like this one, will taste differently than traditional Irish soda bread. It’s extremely moist, more sweet tasting and cake-like. None of these things are a bad thing in my book!
How to Make Sweet Irish Soda Bread
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
This easy soda bread recipe requires no yeast, kneading or baking expertise! Better yet, it may be made with traditional or gluten-free flour to make a yummy gluten-free Irish soda bread recipe.
Find the step-by-step pictures below or go to this visual web story of how to make Irish soda bread.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Make a well in the middle by pushing the dry ingredients from the middle of the bowl.
- Whisk together liquid ingredients – melted butter, buttermilk, and egg.
- Pour the liquid ingredients into the flour mixture and stir together.
- Add the dried cranberries (or raisins) and mix until no flour pockets remain. The dough will be thick, so sometimes I briefly knead with my hands in the bowl.
- Place in buttered cast iron pan, 9-inch round cake pan, or baking sheet. Slash the top with a sharp knife and bake in a 350ºF oven for 1 hour.
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 those of you on a gluten-free diet. This bread can be transformed into the best gluten-free Irish soda bread as well!
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.
Substituting a quality gluten-free flour, such as Cup4Cup makes a gluten-free Irish soda bread recipe so good no one knows the difference. Instead of making separate loaves for my family and myself, we all enjoy the gluten-free recipe with just as much gusto!
Learn more about the best gluten-free flours, and see which ones work well for baking breads, or discover more gluten-free bread recipes in this free resource!
freezing and storing
Store leftovers, well wrapped, at room temperature up to two days. Avoid refrigerating the bread because it will dry out.
Since this soda bread recipe is extremely hard to ignore, I’m glad it this bread freezes very well!
Once the bread has cooled completely, wrap it tightly in plastic wrap and transfer to a freezer bag.
Alternatively, cool it completely, slice, and then transfer to a freezer bag. This allows you to grab and thaw slices as needed.
What to Serve with Irish Soda Bread
If you are looking for what to serve with soda bread, the most perfect accompaniment is corned beef and cabbage, of course!
Check out this game-changing Slow Cooker Corned Beef and Cabbage flavored with apple, brown sugar, and whole grain mustard. But, if you’d rather cook the cabbage separately, try Crispy Roasted Cabbage Steaks recipe instead.
This recipe is so addicting, though, many home cooks make it year round, not just for St. Patrick’s Day. It’s wonderful served warm with butter and jam for breakfast or serve alongside Irish stew, baked potato soup, or it makes an easy side dish to serve with shepherd’s pie.
baking pan options for irish soda bread
If you don’t own a cast iron skillet, no problem! This bread may be baked in a variety of pans.
The easiest substitution for a cast iron skillet is a round cake pan. Grease a 9-inch 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, or line with parchment paper. 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.
Substitution for Buttermilk
Irish soda bread made with buttermilk gives a creamy, tangy taste and moist interior. 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.
More baking tips and modifications
- Instead of cranberries substitute raisins, dried cherries or leave the dried fruit out completely.
- For an added hint of orange add 1 tablespoon orange zest with the wet ingredients.
- Adjust the amount sugar for personal taste.
- When baking gluten-free Irish soda bread, the baking time will increase by 5-10 minutes.
- For an authentic add-in, substitute raisins and add 2 teaspoons caraway seeds.
Click here to see the
step-by-step web story instructions for this recipe!
more the best Bread Recipes
- Blueberry Zucchini Bread
- Peanut Butter Chocolate Chip Bread
- Bacon Maple Cornbread
- Fluffy Gluten Free Biscuits
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Sweet Irish Soda Bread (Extra Moist)
Ingredients
- 4 cups all purpose flour or gluten-free flour (I recommend Cup4Cup gluten-free flour)
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup unsalted butter melted and cooled
- 1⅓ cup buttermilk
- 1 egg
- ¾ cup dried cranberries see recipe notes for substitutions
Instructions
- Heat oven to 350ºF. Grease a cast iron skillet or 9-inch round pan with butter. (See recipe notes for other options.)
- Whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl. Make a well in the center by pushing the dry ingredients away from the center.4 cups all purpose flour or gluten-free flour,1 cup granulated sugar,1 teaspoon baking soda,1 teaspoon baking powder,¼ teaspoon salt
- In a small bowl whisk together the melted and cooled butter, buttermilk, and egg.⅓ cup unsalted butter,1⅓ cup buttermilk,1 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.¾ cup dried cranberries
- 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!
Recipe Notes
baking pan options
The easiest substitution for a cast iron skillet is a round cake pan. Grease a 9-inch 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, or line with parchment paper. 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.
Substitution for Buttermilk
- 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.
More baking tips and modifications
- Instead of cranberries substitute raisins, dried cherries, or leave the dried fruit out completely.
- For an added hint of orange add 1 tablespoon orange zest with the wet ingredients.
- Adjust the amount sugar for personal taste.
- When baking gluten-free Irish soda bread, the baking time will increase by 5-10 minutes.
- For an authentic add-in, substitute raisins and add 2 teaspoons caraway seeds.
Nutrition
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Kathleen Uthe says
My husband doesn’t care much for bread; however, when I made your beautiful Irish Soda Bread recipe, he went back for seconds. He continued to look forward to having it with supper throughout the week. I couldn’t get enough of it either! Perfectly moist and so divinely balanced and delicious. Thank you!
Melissa Erdelac says
Hi Kathleen,
Love hearing this! Thank you so much for taking the time to share. It’s appreciated!
Best,
Melissa
Kevin says
This was first time I’ve tried this in a couple of years. Your recipe was easy to follow and prepare. The results were perfect! Thank you.
Melissa Erdelac says
Thank you, Kevin! Appreciate it!
Best,
Melissa
Carol says
We just had your Irish soda bread tonight.so delicious and easy to make. The buttermilk gives it great moisture and texture. Our corned beef dinner was not quite ready so we just had to have tea and soda bread while waiting. We both enjoyed the cranberry and orange ….a nice change. Thanks for a new favorite!
Melissa Erdelac says
Thank you so much, Carol! So glad you enjoyed!
Best,
Melissa
Monique says
The best Irish Soda bread. This is my second year using this recipe and I have to say it is so good. This will be the only recipe I ever use to make it from now on.
Melissa Erdelac says
Thank you so much, Monique. You and me both!
Best,
Melissa
Eileen says
Made this yesterday. Came out perfect and was delicious. Going to wrap and freeze half of it so I can enjoy some next month. This recipe is a keeper.
Melissa Erdelac says
Thanks, Eileen! Appreciate it so much!
Best,
Melissa
Megan Byers says
I just made this and was concerned as my dough was extremely sticky (I used 1/2 squeezed lemon with 1 1/3 C milk for my buttermilk). My thought was to add more flour but after reading another comment…I didn’t…and this turned out FANTASTIC!!! So easy, and so good! Only thing I did a little different was cooked down my dried berry blend. Thank you for sharing this!!!
Melissa Erdelac says
Thank you, Megan! I’m glad you found the comments helpful and you enjoyed the bread!
Best,
Melissa
Gigi says
I won’t give up on this recipe, but I took mine out at 50 minutes, and it turned out very dry! I know it’s supposed to moist as my lost recipe was very moist.
I think it needed more butter and real buttermilk. Maybe the milk lemon juice equivalent wasn’t a good idea, but I couldn’t get buttermilk at our local store.
Melissa Erdelac says
Hi Gigi,
Hmm, that is strange. I’ve made it with the buttermilk and the milk / lemon juice and I’ve never found that has an affect on the moisture. When you cut into it, it was dry? The only other thing I can like of is accidentally adding too much flour? I know when I make it (since there is so much flour) I’m always losing track of how much I already added!
Best,
Melissa
Denise Speirs says
I have made many soda breads but this is the best, hands down. It’s too good to keep only for St Patrick’s Day. I’m gluten free so thanks for the GF tips. Thanks for sharing your family recipe!
Melissa Erdelac says
Thank you Denise! And I agree, we enjoy all year. I always make a regular loaf for my family and a GF loaf for me. It such a special treat for myself when I get to pull out the leftover slices from the freezer and enjoy later too!
Best,
Melissa
Laurie Glowski says
Great recipe followed your buttermilk substitute will not buy from store again. Love this recipe 4th year making 😋
Melissa Erdelac says
Thank you, Laurie! I really appreciate you taking the time to let me know!
Best,
Melissa
christine golfetto-dorr says
Easy to make and absolutely delicious, best soda bread ever 💚
Melissa Erdelac says
Amen! I agree!
Best,
Melissa
Mari says
Perfect, great instructions. I used caraway seeds and made my own buttermilk as instructed. Cant wait to cut into it, for St Patrick’s day dinner.
Melissa Erdelac says
Thank you, Mari! Thanks so much for taking the time to drop me a line. Always appreciated!
Best,
Melissa
nancy sullivan says
Yummy! I halved this and baked in a buttered small glass casserole. I used regular flour, I plumped 1/2 cup of raisins and 2 tsp. of some very old caraway in OJ, and put some zest in the dough. The dough was too wet to form a ball; I figured the extra moisture from the OJ did this. I didn’t care because the casserole made it the shape I wanted. I came out great!
FYI, use a thermometer to make sure quick breads are 200 to 210 in the center of the bread. I make a lot of substitutions when I bake and this works best for me; no overdone or under baked treats.
Melissa Erdelac says
Great tips, Nancy! I appreciate you taking the time to share!
Best,
Melissa
Atkins says
Thank you for the recipe Melissa!
The recipe came out perfectly. I didn’t have buttermilk on hand, so I was thankful
for your substitution information. I can’t wait to try orange zest in my next loaf.
Melissa Erdelac says
Thank you so much! So glad you enjoyed!
Best,
Melissa
Erica says
It’s in the oven now! But my dough was very tacky?!? I Even tried to add flour but that did not work! Everything was measured perfectly! Is it supposed to be this way? Help’
Melissa Erdelac says
Hi Erica,
Yes the dough should be tacky. It’s more like a quick bread, not a yeast bread that is solid enough for kneading and shaping. If it sticks too much while you are shaping into a ball, you can always grease or wet your hands slightly.
Best,
Melissa
Christine says
Loved the bread! Made it 3 times already. I added some ginger and cardamom for a little flavorful kick. Such a nice simple recipe.
Melissa Erdelac says
Love that idea, Christine! Thanks for sharing!
Best,
Melissa
Jennie Birmingham says
This is the easiest and best soda bread I have ever made or eaten. Thanks for the great recipe!! Jennie
Melissa says
Yay! Thanks so much, Jeannie!!!
Best,
Melissa
Lorri says
Today was my second attempt at Irish Soda Bread. The first time I tried a different recipe not good. So I was looking for another recipe today and found yours. The only thing I did different was to add 1 teaspoon of vanilla to the recipe and its perfect !!!! I can’t wait to make this recipe again for my kids and family back home for just because gifts.
Thank you for sharing !!!
Melissa says
Love the just because gifts! Thank you for sharing, Lorri, and I’m glad you were able to find a keeper recipe!
Best,
Melissa
Austin says
Delicious. The perfect amount of sweetness, and it came out really moist. I’m definitely saving this recipe for future St. Patrick’s Days!
Melissa says
Glad to hear Austin!
Zosia Bovietz says
Excellent recipe, great crunchy crust and moist interior. Quick and easy to make as well. I made it with currants and caraway seed. I could have eaten the entire loaf myself! Will definitely make again. Thanks for sharing.
Melissa says
I completely agree with eating the entire loaf. I have to freeze it right away to “save” myself from it. Thanks so much for sharing your additions. Sounds great!
Best,
Melissa
Paulette says
So easy!! For my families taste….much better than the traditional recipe!! I’m thinking of making it for Christmas tea with the addition of currants and Orange Zest!! Thanks!!
Melissa says
That’s a fabulous idea, Paulette! Thank you for sharing!
Best,
Melissa
Angie B says
First time making Irish Soda Bread ever and I made this recipe with both Gluten-Free and All Purpose Flour, and they were both fabulous!!! It was a big hit at work and at my dinner table, everyone loved it!!!
It is sweet, moist and the crust has a perfect crunch. I am keeping this is my favorite recipe files so it can be a tradition forever more.
Melissa says
Oh so great to hear Angie! I always make it both ways, one loaf for me, and one loaf the rest of the family. Yes, I eat an entire loaf…It’s that good!
Best,
Melissa
Janet says
It’s “parade day” in my neighborhood and I’m excited to make this amazing GF Irish soda bread again today! thank you, thank you for making this perennial favorite available to me again. Definitely should have five stars!!
Melissa says
Music to my ears, Janet! I’m so glad you are able to enjoy a beloved recipe again!
Best,
Melissa
Anonymous says
Absolutely love this! It is the best tasting Irish Soda Bread I have ever had! Thank you for the recipe.❤️
Melissa says
Thank you so much! So happy to hear!
Best,
Melissa
Eileen says
It was delicious! BUT it came out lightly brown on the top but the bottom was very well done. The middle was not fully cooked. Cooked it in a cast iron at 350 degrees.
Melissa says
Hi Eileen,
I’m glad it was still delicious, but it sounds like your oven might run a little hot. You can try in a cake pan, which won’t insulate heat as much as a cast iron. Also, loosely tent foil over the top for the last 15-20 minutes to prevent the top from becoming too browned.
Best,
Melissa
Margaret H says
This is absolutely delicious. It has the perfect amount of sugar and butter. The only thing I did differently was to add 1 teaspoon of vanilla extract. My Irish gran made her famous (to the family) Irish bread but sadly the recipe couldn’t be found. My family all agrees this is as good, if not better than Gran’s. Thank you for sharing!
Melissa says
Thank you so much, Margaret! Wow, better than Irish gran’s?! I’m glad you found something to bring back memories.
Best,
Melissa
Ginger says
I had to search again for this recipe! I’ve made it several times and it’s SOOOO good. Sometimes an American or modern version of something is better than “authentic” and this is one of those times!
Melissa says
Amen, Ginger! I’m so glad you found the recipe again! Thanks for writing!
Best,
Melissa
Beatriz Flatt says
I make this Bread and it is delicious, but I used regular all purpose GF flour because I did not have Cup 4 Cup, still the bread is very soft and it break so easy, very difficult to hold a good slide. I don’t know what I did wrong, it could be the flour, but I still love it. Next time I will try with the Cup 4 Cup flour.
Melissa says
Hi Beatriz, Yes, with a different flour the moisture may have to be adjusted. I hope you try again with Cup4Cup and you have better texture results!
Best,
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