5 from 30 votes
Irish Soda Bread Recipe
Irish Soda Bread combines all-purpose flour, buttermilk, baking soda, and currants to create a tender, slightly sweet bread with a golden crust. The dough is moist and sticky, requiring minimal kneading before baking. This bread offers a comforting texture with a light crumb, accented by bursts of currants and a hint of orange zest. It’s ideal for serving warm or at room temperature alongside butter or jam.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
12
slices
Calories:
263 kcal
Course:
Bread
Cuisine:
Irish
Ingredients
- 4 cup all-purpose flour plus extra as needed
- 4 tablespoons granulated sugar (see note 1)
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 4 tablespoons butter cold and cut into 1/2" cubes
- 1 3/4 cups buttermilk cold (see note 2)
- 1 large egg lightly beaten
- 1 cup currants see note 3, dried
- 1 teaspoon orange zest
Instructions
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper. Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add butter and mix on low speed until butter is mixed into the flour.
- With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With mixer on low speed, slowly add buttermilk mixture to flour mixture.
- In a small bowl, mix currants with 1 tablespoon of flour, then mix into the dough. Dough will be very wet.
- Turn the dough out onto a well-floured board and knead a few times into a round loaf. Place the loaf on prepared sheet pan and lightly cut an X into the top of the bread with serrated knife.
- Bake for 45- 55 minutes, or until a toothpick or wooden skewer comes out clean. When you tap the loaf, it will have a hollow "thump" sound. Cool on a baking rack. Serve warm or at room temperature.
Cup of Yum
Notes
- Adjust sugar quantity from 2 to 4 tablespoons based on desired sweetness level.
- Make homemade buttermilk by adding lemon juice or vinegar to regular milk if needed.
- Coat currants lightly with flour before adding to dough to distribute evenly.
- Store leftover bread in an airtight container outside the refrigerator, consuming within 3 to 4 days to prevent drying.
- This recipe yields one loaf, typically sliced into about 12 pieces.
Nutrition Information
Serving
1 slice
Calories
263kcal
(13%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
29mg
(10%)
Sodium
461mg
(19%)
Potassium
192mg
(4%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
206IU
(4%)
Vitamin C
1mg
(1%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 263
% Daily Value*
| Serving | 1 slice | |
| Calories | 263kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 461mg | 19% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.