Irish Soda Bread is a quick bread that is dense and moist. Instead of yeast, the bread is leavened with baking soda and buttermilk; therefore, it takes less than one hour to make. Raisins and orange zest give it a nice flavor.
There are many recipes to make for St. Patrick's Day, but Irish Soda Bread is on the top of my family's list. A few days ago, my son tagged me on Facebook with a picture of Irish Soda Bread, and he said, "Remember when you used to make this for us on St. Patrick's Day." I responded, "Yes, I do, and I still make it every year."
Like my son, many of us have fond memories of special foods and recipes we ate when we were children. One of the reasons I created this blog is to share favorite family recipes with my readers and my sons. The blog will give them access to childhood recipes that they can prepare for themselves and their family.
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Why I love this recipe
This recipe is slightly different but much better than the Irish soda bread recipe I made in the past. It is a recipe from Ina Garten, and it is our new favorite Irish soda bread recipe. Ina adds orange zest to the bread, which gives it a bright taste which I love.
Pro Tip: The best way to zest an orange is with a microplane (affiliate link), as pictured below.
I love how quickly this bread comes together. Unlike most bread recipes, Irish Soda Bread is considered a "bread," but it is not leavened with yeast. Instead, the leavening agent is baking soda, making it a quick and easy bread to make because it does not need proofing.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Unsalted butter
- Buttermilk-be sure to not to substitute plain milk. You need the acidty from the buttermilk to react with the baking soda so that the bread will rise. If you do not have buttermilk, you can make a buttermilk substitute. Measure 1 tablespoon white vinegar or lemon juice in a measuring cup. Add a scant 1 cup of milk milk to the 1 cup measurement line. Let rest 5 minutes.
- Large egg
- Gated orange zest-If you do not like orange zest, you can leave it out.
- Raisins-cranberries or currents are a great substitution for raisins.
How to make Irish Soda Bread
The dough will be slightly sticky. I was surprised by this and did not think it would work! But it did!
The loaf comes together when you put it on a lightly floured board and knead it a few times. Yay!
The finished loaf is about 6" in diameter and yields approximately eight slices. If you have a bigger crowd to feed or want leftovers for the following day,
Storage Tips
The best way to store Irish Soda Bread is in an airtight container or a self-closing plastic bag so that it does not dry out. Store the bread at room temperature for up to 3 days.
Irish Soda Bread freezes well if it is wrapped tightly in plastic. I like to freeze it in a self-closing plastic bag. Slice it before you place it in the freezer so that you do not have to thaw the entire loaf of bread.
Leftovers Ideas
One of my favorite ways to use leftover Irish Soda Bread is to toast it and eat it for breakfast. Spread it with butter and, if you wish, your favorite jam. Pour yourself a cup of coffee, or for children, a glass of milk, and you have a delicious breakfast. It's a great way to start the day!
I hope you try this recipe! Please rate it and comment below. I love hearing from you!
Print📋 Recipe
Irish Soda Bread
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Category: Bread, Breakfast, Side
- Cuisine: Irish
Description
Traditional Irish Soda Bread that your entire family will love. It is delicious toasted for breakfast with butter and jam.
Ingredients
- 2 cups flour, all-purpose
- 2 tbsp sugar, granulated
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons butter, unsalted, cold, cut into ½ inch dice
- Scant 1 cup buttermilk, low-fat
- ½ large egg. lightly beaten
- ½ teaspoon grated orange zest
- ½ cup raisins
Instructions
- Preheat oven to 375 °F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, combine the flour, sugar, baking soda, and salt. Add the cubed butter.
- Using the paddle attachment, blend the mixture with an electric mixer until the butter is mixed into the flour.
- Combine the buttermilk, egg, and grated orange zest. Add it to the flour mixture. Blend on low speed until combined.
- Toss the raisins in a bowl with ½ tablespoon flour to coat the raisins. Mix them into the flour and buttermilk mixture until they are incorporated. Don't overmix, or the dough will turn brown from the raisins.
- The dough will be wet.
- Take the dough out of the mixing bowl and place it on a lightly floured board. Knead a few minutes and shape into a round 6" diameter loaf.
- Using a sharp knife, make an "X" on the top of the loaf.
- Bake in 350 ° F oven for 40 minutes until lightly brown and a cake tester clean. The loaf will have a hollow sound when you tap it.
- Let cool on a baking rack. Serve warm or at room temperature. Leftovers should be tightly wrapped or stored in an airtight container.
Notes
Recipe from Ina Garten
Nutrition
- Serving Size: Slice
- Calories: 202
- Sugar: 10.2 g
- Sodium: 335.3 mg
- Fat: 4.1 g
- Carbohydrates: 36.2 g
- Protein: 5.2 g
- Cholesterol: 21.7 mg
Keywords: #quick bread #St. Patrick's Day #breakfast bread
Did you make this recipe? Let me know!