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4.8 from 15 votes

Ina Garten's Irish Soda Bread Recipe

Ina Garten’s Irish Soda Bread is a wonderful treat for St. Patrick's Day or any other day of the year. It comes together in minutes and requires no yeast. It is delicious when served with a spread of butter (and jam), but you can also serve it with soups, stews, cheese, and more.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 slices
Calories: 382 kcal
Course: Breakfast , Bread
Cuisine: Irish

Ingredients

  • 4 cups all-purpose flour plus more for currants and the counter
  • 2 tablespoons granulated or cane or coconut sugar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 4 tablespoons unsalted butter (1/2 stick) cold, cut into ½-inch small pieces
  • 1 ¾ cups buttermilk cold
  • 1 large egg
  • 1 teaspoon orange zest
  • 1 cup currants

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  2. Place flour, sugar, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined for 10 seconds or so.
  3. Add the butter pieces and mix on low speed until butter is mixed with flour, about a minute.
  4. Place the cold buttermilk in a large measuring cup and add the egg and orange zest. Whisk to combine.
  5. While the machine is running on low, slowly add the buttermilk mixture. Run the machine until everything is combined for about a minute. You may have to stop the machine once to scrape the bottom.
  6. Mix the currants with a tablespoon of flour in a bowl.
  7. Turn the machine on low speed and add the currants. Mix until they are evenly distributed within the dough for about a minute. Don’t be alarmed, it should be a very sticky dough.
  8. Sprinkle your kitchen counter with flour and transfer the dough on top. Knead for a minute or two and shape it into a round loaf.
  9. Transfer the loaf onto the prepared sheet pan. Using a serrated knife, cut an X on top of the bread.
  10. Bake for 40-45 minutes, or until it turns lightly golden brown. When tapped at the bottom, it should make a hollow sound.
  11. Remove from the oven and cool on a wire rack. Serve warm or at room temperature.

Notes

  • Ina makes it in an electric stand mixer, but if you don't own a mixer, make it by hand with a large bowl and wooden spoon. Just make sure to work fast to prevent the butter from melting.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • If freezing the whole loaf, double wrap in plastic wrap, then in a layer of aluminum foil. If freezing individual slices
  • (recommended)
  • , seal them tight in a zip-top freezer bag. Whichever method you choose, freeze for up to 2 months.
  • Thaw the loaf overnight in the refrigerator. If you have frozen slices, you can reheat them in your toaster right away.
  • Reheat the entire loaf in a low—medium oven (300 - 325 degrees F) for 10 minutes or until warm. 
  • Yields: This recipe makes 1 loaf that can be cut into 8 slices. The nutritional values below are per slice.
  • Don’t have a mixer? Mix it by hand: Ina makes it in an electric stand mixer, but if you don't own a mixer, make it by hand with a large bowl and wooden spoon. Just make sure to work fast to prevent the butter from melting.
  • Dried fruit: Ina uses currants in her recipe. However, if you don't have currants, you can use cranberries or raisins. I recommend chopping them up a bit before adding them to the better so they resemble currants.
  • Sticky dough: Even after kneading on a floured surface the dough will be sticky. Simply follow the recipe; it is normal for it to be sticky.
  • Wait for it to cool down: I know it is not ideal to wait for an hour when your kitchen smells amazing, but if you slice it too early, it will stick to your knife and will lose all its moisture.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze: If freezing the whole loaf, double wrap in plastic wrap, then in a layer of aluminum foil. If freezing individual slices (recommended), seal them tight in a zip-top freezer bag. Whichever method you choose, freeze for up to 2 months.
  • Thaw: Thaw the loaf overnight in the refrigerator. If you have frozen slices, you can reheat them in your toaster right away.
  • Reheat: Reheat the entire loaf in a low—medium oven (300 - 325 degrees F) for 10 minutes or until warm. 

Nutrition Information

Calories 382kcal (19%) Carbohydrates 67g (22%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 41mg (14%) Sodium 646mg (27%) Potassium 288mg (8%) Fiber 3g (12%) Sugar 17g (34%) Vitamin A 305IU (6%) Vitamin C 1mg (1%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 382

% Daily Value*

Calories 382kcal 19%
Carbohydrates 67g 22%
Protein 10g 20%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 41mg 14%
Sodium 646mg 27%
Potassium 288mg 6%
Fiber 3g 12%
Sugar 17g 34%
Vitamin A 305IU 6%
Vitamin C 1mg 1%
Calcium 91mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.