Easy Irish Soda Bread Recipe (with Raisins)
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Irish Soda Bread with Raisins is a quick no-yeast bread recipe with only 6 ingredients. This easy soda bread recipe is perfect for the beginner baker and can be on your table in less than one hour!
This delicious recipe has been updated from 2015 to improve the reader experience. No changes were made to the recipe.
Afraid of baking bread? I get it! Irish soda bread is possibly the easiest bread that you can make. This bread uses simple ingredients and doesn’t need to be proofed (rising time). It’s literally the best Irish Soda Bread recipe and perfect for the non-bread baker or beginner.
What makes this the BEST Irish Soda Bread?
- This recipe only uses 6 common ingredients.
- No proofing time (waiting for the bread to rise).
- It’s tender and moist.
- No yeast to activate.
- No kneading.
- It only takes 40 minutes to bake.
What is Irish Soda Bread with Raisins?
Soda Bread is a quick bread which means that it doesn’t use yeast to rise. Instead, Soda Bread relies on chemical reactions between baking soda and the acid in buttermilk (sour milk) to make it rise.
This bread has a dense crumb but it is tender and moist.
What does this bread taste like?
This soda bread recipe tastes somewhat like a scone or biscuit. The plump raisins give it a slight sweetness.
A Quick History of Soda Bread
Soda bread wasn’t invented by Irish bakers. In fact, according to Real World, food historians give credit for first using soda to leaven bread to the Native Americans, who used pearl ash to help their bread rise. Regardless, it is a very popular bread in Ireland today.
Irish Soda Bread Types
- Traditional Irish Soda Bread recipes use all-purpose flour.
- Irish Brown Soda Bread uses a mix of wheat flour and sometimes wheat germ giving it that brown color.
- Sweet Irish Soda Bread is sweetened with dried fruit and sometimes molasses.
Easy Soda Bread Ingredients
- Flour – I used a mixture of all-purpose flour and whole wheat flour that gave the bread a wholesome flavor. You could substitute with all all-purpose flour. Bleached or unbleached is fine.
- Buttermilk – The full-fat version gives this bread a moist spring.
- Baking Soda – Make sure your baking soda is fresh. You want to get the most out of the chemical reaction when mixed with the buttermilk that will make this bread rise. I show you how to test it in my Basic Techniques post.
- Salt – I prefer fine sea salt because it mixes so well with the other ingredients.
- Raisins – You can use more or less than I did. They’re the only sweetness that this bread gets.
Don’t have buttermilk? Make your own by combining 1 tablespoon of white vinegar or fresh lemon juice with 1 cup of milk. Let it sit for 5 minutes or until it starts to thicken.
How I make Irish Soda Bread with Raisins
Step 1: Preheat the oven to 450°F so it’s good and hot when your bread is ready to bake. I give my oven at least 30 minutes to preheat. You’ll also want to line a baking sheet with parchment paper.
Step 2: Combine the dry ingredients, flour, baking soda, and salt, together in a large bowl. Whisk to combine.
Step 3: Make a well in the center of the flour mixture and add the buttermilk and the raisins. Using a wooden spoon, mix until all of the flour is combined.
Step 4: Remove the dough from the bowl and place it on a lightly floured work surface or a silicone mat. Form it into a round loaf approximately 2 inches thick and place it on the prepared baking sheet. Don’t knead the dough.
I lightly pressed my fingers into the top of the bread leaving shallow “divots” similar to what you do to focaccia bread and scored a “cross” one inch deep on the top of my loaf which is traditional for this bread as well. You can use a serrated or sharp knife.
Step 5: Bake for 30 minutes and then reduce the oven temperature to 400°F. Bake for an additional 10 minutes.
Remove the loaf from the baking sheet and cool on a wire rack for 30 minutes prior to slicing.
What I used
- Parchment paper – I use this parchment paper all the time. It withstands a 450°F. Parchment paper can start on fire in your oven if it’s not rated for the temperature you’re baking
at ! - Baking Sheet – These sheet pans are durable and I have four of them so I can get all of my cookies baked in a jiffy!
- Instant-Read Thermometer – I use this thermometer for bread and meat. It is quick and accurate.
Tips for the Best Irish Soda Bread Recipe
- Don’t over mix or knead the bread dough. The bread will become more dense and less soft.
- Get the bread into the oven as soon as you can after you add the buttermilk. It begins activating as soon as it’s combined with the baking soda and you don’t want to lose that rising power.
- I’ll often soak the raisins in warm water for 15 minutes so they are plumper and juicier before adding them to the dough.
- Don’t be tempted to add more flour to the dough if it’s sticky. Sticky is fine. More flour will cause it to become dry.
- A sharp or serrated knife works well to cut the cross. You don’t have to cut a cross into the bread if you don’t want to. The bread will come out just fine.
- Remove the loaf from the baking sheet as soon as you can to stop it from baking further.
- A cool loaf slices nicer than a hot loaf. Cutting the bread when it’s hot can crush or tear it.
Frequently asked questions
It’s due to superstitious reasons. Families believed if they cut a cross on the top of the bread that it would ward off evil and protect the household.
No. You can use currants, craisins (dried cranberries), or other dried fruit. Since this isn’t a sweet bread I do think they add a delicious flavor.
Caraway seeds are often added to traditional Irish soda bread recipes and you’ll often see oatmeal sprinkled over the top too.
This bread is best eaten the day it’s made and should be eaten within 2 days. Store in an air-tight container or bag at room temperature.
Yes! This bread freezes beautifully. Wrap it in an airtight freezer bag or plastic wrap and then I add a layer of protection by wrapping it a second time in foil.
The bread will last up to 6 months but the flavor is best if eaten within 2 months.
I bake this bread for a total of 40 minutes but due to the differences in ovens, recommend that you test it will an instant-read thermometer. You want the internal temperature to read approximately 210°F.
The bread should be browned and sound hollow when tapped on the bottom.
My favorite way to eat Irish Soda Bread is with a bowl of soup or stew such as my Lamb Chili. This bread also makes an amazing bread pudding and French toast!
My ultimate favorite is with a slather of butter and a cup of coffee or tea. It’s incredibly delicious!
If you like this Irish Soda Bread you may like these recipes too
- Dutch Oven Soda Bread with Cherries
- Applesauce Oatmeal Bread
- Easy Potato Rolls recipe
- Waterford Blaa Irish Bread Rolls
- Peasant Bread
- Cinnamon Raisin Bread
- Brown Bread Rolls
- Sourdough Cloverleaf Dinner Rolls
We LOVE baking bread! You can find all of our bread recipes here!
Pin this amazing Soda Bread Recipe to your favorite bread board!
Recipes perfect for St. Patricks Day
Don’t Forget To Come Back And Let Me Know How Your Irish Soda Bread Recipe with Raisins Turned Out!
Easy Irish Soda Bread with Raisins
Ingredients
- 2-1/2 cups buttermilk
- 2 cups whole wheat flour
- 4 cups all-purpose (plain) flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups raisins
Instructions
- Preheat the oven to 450° F. Line a baking sheet with parchment paper.
- Combine all of the dry ingredients into a medium mixing bowl. Whisk to combine.
- Make a well in the center of the dry ingredients and add the buttermilk and raisins. Mix with a wooden spoon until flour is incorporated. Knead a few times by hand if necessary.
- Turn the dough out onto the baking sheet and form a 2″ thick round loaf. Cut a 1-inch cross through the top of the bread with a sharp or serrated knife.
- Bake for 30 minutes and then reduce the oven temperature to 400° F for an additional 10 minutes. The bread is done when browned and sounds hollow when tapped or reaches an internal temperature of 210°F with an instant-read thermometer. Cover with foil if bread browns too quickly.
- Allow the loaf of bread to cool on a wire rack approximately 30 minutes.
- Store in air-tight container or bag. This bread is best eaten the day it’s made. Freeze any portion that can’t be eaten in 2 days.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Soda bread is on my “bucket list” of recipes for St. Pat’s Day. Your recipe looks like a winner Julie. I love raisins straight from the box and I am getting more to where I like them in recipes too. Not sure why it took me so long… Happy FF and thanks for co-hosting 🙂
Thank you Judi! I was weaned on oatmeal raisin cookies I think :). This is really a delicious moist bread, and so easy to make. I hope you’ll try it and let me know what you think. Enjoy the rest of your weekend, and I am having a great time hosting!
I tried soda bread a couple of times, but I have failed all my attempts. I will try again with buttermilk as you suggest, I really hope to get and amazing “outcome” as yours!
Thank you! Try this on Margherita! It is easy, and I can’t imagine anything going wrong. Especially as talented as you are!
I’m a total soda bread convert. It can be SO good- not always terrible, dry, & tasteless… 🙂 Yours looks AMAZING! Gorgeous photo & bread board!
Thank you Josette! This was a good recipe, moist and flavorful. I was glad because I was predjudiced by John’s opinion. I should have known better. 🙂
This soda bread looks delicious, Julie!
Thank you Nancy! You are such a sweet girl!
Thank you Nancy! It made delicious toast for my breakfast!
You know, I don’t think I’ve ever actually tried soda bread! This looks awesome though, I can’t imagine it being boring!
Thank you Michelle! Not boring at all!
I’ve never made Soda Bread because of the “dry and flavorless” stigma you talked about. You have changed my mind on this one. I can’t wait to give it a try 🙂 Have a great weekend!
Thanks Sarah! Really appreciate you stopping by! The bread is yummmmmy
I’m going to try this one. I also find that soda bread can be dry, love it toasted with good jam and a cup of tea.
We are on the same page Liz! This one isn’t dry at all, and it is hearty enough to handle some yummy jam.
You know I have never made my own bread of any kind. I really must give this a try! It looks so easy and sooo delicious! I most confess, though …I would have to leave out the raisins, just not a big fan. What do you think about a dash of cinnamon? Oh and I agree with Angie …yes to the butter! 😉 Happy FF!
Thank you! Cinnamon would be an amazing addition, and I should have done that too! You can definitely leave out the raisins. You can add anything you want or nothing at all. It is easy Arl so give it a try! I think you will like it.
Love soda bread! It’s not dry if you warm it and slather on butter, haha…
Thank you Angie! Butttterrr is a good thing!
I love the raisins! John has a few different dietary preferences popping up this week. 😉 It looks delicious, and I love your pictures (as always). Happy FF, and have a wonderful weekend! 🙂
Thank you Kaila! Such sweet comments. Photos are always a work in progress. Happy FF to you too!
Your soda bread looks perfect! Last time I tried to bake one I am sure I could have used it as a weapon, it was so heavy! The raisins sounds lovely and I have saved the recipe for next time, the other recipe went in the bin even if I am quite sure it was my fault rather than the recipe! 🙂 have a great weekend! x
Thank you Petra! I was very afraid that this would be heavy and dry too because of the rumors that I had heard. This is neither. Happy FF to you and I hope you have a wonderful weekend too!
Gorgeous loaf Julie. Is this like Irish soda bread? I remember making one like it in March, someone had blogged about it. I like the idea of how quick this comes together. Beautiful walnut board too, I remember you posted about it once. I would love to toast it too and enjoy it for breakfast. Well done, like how you participate in these challenges. One day I’ll get my act together and have a go, but in the meantime, I’ll just admire all your challenges from a distance 🙂
Thank you Loretta! I think it’s the same as Irish Soda bread. There must be different variations though because John always said they were dry and tasteless. I almost skipped the challenge but tried it and glad that I did. I love fall because it makes me excited for baking. I fought it’s arrival, but it’s here anyway and now I am ready for it.
Drooling at the sight of this, Julie. So good! Wonder how different it is from an egg-free cake, though. Just denser?
It is denser Apsara. Definitely a bread crumb. Not a cake crumb.
thanks, Julie.
Wow, never tried or tasted soda bread…. looks so perfect and delicious…. yummm
It was a first for me too Chitra. I really enjoyed making it.
This is a very interesting recipe. I’ve never tried soda bread, but I love that crust! 🙂
Thank you Ana! It’s actually very quick and easy too.
I’m glad your recipe came out so well! And that you got to keep some of it. Nice board!
I haven’t tried soda bread. Bread looks moist and perfcet for bf… I should try this
Thank you! Delicious and easy.
Julie, your recipes are always such an inspiration, and the bread looks fabulous!
I also wanted to let you know that I’ve nominated you for the “Versatile Blogger Award” … I can’t say enough about your lovely blog, and I treasure our friendship! Still looking forward to Italy! 😉
~ Anna
You are just the sweetest girl! We sure connected immediately didn’t we? I really appreciate our friendship, and am honored that you thought of me for this award. I am also so happy that you find my blog pleasing. You know how much work it is, and it’s good to hear such great comments. Here’s to Italy!
I’m so thankful for our friendship as well, Julie! Your posts always inspire me and brighten my day! Yes, here’s to Italy! 😉
Mmmmm! This sounds wonderful, Julie! My husband and I both have Irish roots, so I love to bake Irish Soda Bread around St. Patrick’s Day. We will enjoy your recipe in October (a new tradition!). Cooler Autumn days are just perfect for baking bread! Thanks so much for another wonderful recipe, Julie! Big hugs! ♡
I’m about 1/4 Irish, but while I’m a mutt, I’m mainly Scandinavian. I don’t think I’ve ever eaten Soda bread, and really had a misconception about it. How does this recipe differ from yours? I found it really easy and yummy. Thank you for stopping by Dawn. More big hugs!
I bought soda bread for a St. Patrick’s Day celebration one year, and really enjoyed it. I’m sure homemade is so much better. Your loaf looks delicious! I would love to have that with coffee in the morning. I am saving this recipe to try. Thanks, Julie!
Thank you Shari! It makes a perfect toast with just a bit of sweetness to go with a savory breakfast, or just with a cup of coffee! Thank you for stopping! I really appreciate your continuous support!
You did a truly lovely job. The bread and photos are stunning. So glad you enjoyed the challenge and your bread! 🙂
Meredith, you did a wonderful job instructing us on how to make this bread, and how versatile it is. I will be making it again, and loved this challenge! Thank you for your kind comments and for stopping by!
I am in love with this soda bread Julie. Bookmarking this to try. Have always wanted to try one.. Might use with less raisins though. Delicious. The house must have smelled soooooo good!
Thank you Sonal! You don’t even have to add raisins. The lady at a bakery here in town said they use caraway seed so you could stuff it with anything. I appreciate you stopping by!
I was actually trying to make it the cover photo for today at my group. But I think you have prohibited the copy and paste of your pictures :).
If you can send me a picture of the bread with link, I can update on te group for more viewing.
Thank you Sonal, I will!
I love Michaels boards, wishing they were available here!! Your looks good, I haven’t made soda bread for a while, I think it’s time to have another go x
Your ‘bread’ looks good!
Shoot! I love his work. I hope you will post a picture of your bread. I just love seeing other peoples work, especially bread. A beautiful loaf is like a work of art to me.
Me too, I completely agree!!
I’m not sure if my comment posted just now so apologies if this is a repeat…but yes, I completely agree!
What a fun challenge, the bread looks really good and yes toast with coffee, yumm! I love the cutting board will check out that site. Thanks for the recipe, I have never tried this bread and have always thought hmm does it taste like soda! This looks very lovely!
Lynz, I thought that soda bread was probably dry and tasted like soda too, but there is only 2 teaspoons in this loaf. I really enjoyed it. Michael does such amazing work with wood. Visit his site and drool!
Yes I always thought that too! That isn’t allot at all! I think it would be so good toasted! I went to his site, very nice.
This looks so delicious, and your photos are so beautiful, Julie! I love raisins too! <3 I could use a slice of this toasted, right about now!
Thanks Pru! You know I’d be glad to share, but it’s already snarfed up. Enjoy your day my friend!