Traditional Irish Soda Bread (2024)

You are here: Home / Breads / Traditional Irish Soda Bread

March 14, 2013 by Danelle 123 Comments

RECIPE Pin Save

TRADITIONAL IRISH SODA BREAD — This Traditional Irish soda bread is made with just a few simple ingredients but bakes up into a beautiful, bakery quality loaf.

I’ve tried several recipes for Irish soda bread, and this Traditional Irish Soda Bread is by far my favorite. It bakes up into such a beautiful loaf that I can hardly believe it isn’t a yeast bread.

Even better,it’s so incredibly easy to make, especially if you’re impatient like me and don’t want to wait around forthe dough to rise.

I was totally shocked at how good this was. Made this yesterday for St. Patrick’s day and was a little nervous by the short ingredient list. No butter? But it was amazing & everyone had more than one piece! ~ Lindsey

Seriously, you can have a gorgeous loaf of homemade bread on the table in about an hour, from start to finish.

The trick (or at least I’m assuming it’s the trick) is baking the bread with an inverted cake pan on top. I don’t know what kind of scientific baking magic that inverted pan creates.

I just know this recipe never fails me and I get a beautiful, bakery quality loaf of Irish soda bread every time.

My family lovesthis bread as much as I do. And nobody needs to knowthat you didn’t spend hours in the kitchen!

Like so many delicious breads, Irish Soda Bread is theproduct of a time when fancy ingredients weren’t available or affordable, so it’s made with only the most basic ingredients.

Legend has it thatthecross was cut on the top before bakingto ward off the devil and protect the household.

I have made this recipe three times. I have made it for our card group for a St. Patrick’s Day potluck with and without raisins. It was a big hit. Love the crispy crust. ~ Olivia

Irish soda bread often has raisins or dried currants in it, so feel free to add that if you’d like.

For some reason, I tend to only make this breadaround St. Patrick’s Day, but it’s so simple and deliciousI reallyought to make it more often.

WHAT PEOPLE ARE SAYING ABOUT TRADITIONAL IRISH SODA BREAD

I made this bread this evening and it did not disappoint!! It makes a beautiful bread and tastes great!! I will be making this quite a bit! ~ Lori

Gorgeous bread – delicious! This is the second time I’ve made it and sent the recipe to a friend who is going to make it this weekend. ~ Tera

I just finished baking this bread. I toasted some dry rosemary and put that with the dry ingredients. Smells amazing and it turned out so pretty. Thank you for the recipe. It was super easy. ~ Jaime

Tried this recipe today, I was quite pleased. My husband thought it was tasty. I will make this again. ~ Peggy

I added about 1/3 cup sugar because I like it with a bit of sweetness. This came out PERFECT. Thank you!!! I will be using this every time!! ~ Amber

Be sure to save this Traditional Irish Soda Breadrecipe to your favorite Pinterest board for later.

Here’s what you’ll need to make Traditional Irish Soda Bread

Flour
Baking soda
Salt
Buttermilk

Traditional Irish Soda Bread

Traditional Irish soda bread made with just a few simple ingredients.

4.47 from 1031 votes

Print Pin Save

Course: Breads

Cuisine: Irish

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 1 loaf

Calories: 249kcal

Author: Danelle

Ingredients

4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups buttermilk

Instructions

Preheat oven to 425 degrees. Grease and flour a 9-inch round cake pan.
In a large bowl, combine the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball.
Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk. The dough should reach the edges of the pan, but may spring back slightly.
Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Cover the pan of dough with another round cake pan turned upside down.
Bake for 25-30 minutes, covered, then remove the top pan and bake uncovered for about 10 minutes more or until the crust is dark golden brown.

Video

Nutrition

Tried this recipe?Tag @letsdish on Instagram

Never miss a Let’s Dish Recipe:

Facebook | Pinterest | Instagram | Twitter

If you love this recipe, you might also like:

More Delicious Bread Recipes

Rustic Rosemary Bread

Indian Naan Bread

This traditional Middle Eastern yeast bread is grilled then slathered with butter and sprinkled with garlic salt for a savory side dish that is hard to resist.

Garlic Cheddar Chive Drop Biscuits

These soft, tender biscuits are loaded with cheddar cheese, chives and a hint of garlic. So easy to make, they're a perfect addition to almost any meal.

Make Ahead Freezer Rolls

Make your dough ahead of time, then thaw and bake these fluffy rolls at your convenience.

Blue Cheese Pull Apart Bread

Made with just five simple ingredients, this savory, buttery cheese bread is so easy to make and always a hit!

No-Knead Honey Oat Bread

This easy yeast bread is sweetened with honey and loaded with oats. Which makes this no-knead honey oat bread perfect for toast, sandwiches and snacking.

Who Dished It Up First:Adapted from Liz the Chef

Last Updated on 2024-03-22 by Glen McCollum

Reader Interactions

Comments

Kelly Miller
March 14, 2013 at 11:03 pm
That is one gorgeous loaf of bread! I have a recipe for a sweet Irish Soda Bread, but I have this one pinned to try soon. Thanks!
Reply
Heidi
March 15, 2013 at 1:44 am
In the picture, it appears that at some point, you cut an X into the top of the dough – do you do this before all baking in the oven?
Reply
- Danelle M
  March 15, 2013 at 3:22 am
  Yes Heidi, I did, and I totally forgot to mention that in the directions. I’m going to fix it now. Thanks!
  Reply
- Mag O'Connor
  August 11, 2019 at 2:29 pm
  It’s a cross not an X. Before baking, a cross is traditionally cut on the top of the soda bread loaf with a knife – often said to ward off the devil and to protect the household. But, since the republic of Ireland is mostly Catholic, the symbolism of the cross is blessing (crossing) the bread and giving thanks.
  Reply
  - Kevin
    October 04, 2019 at 7:11 am
    That’s a myth made up by the Catholic church the cross or x whatever you prefer is to insure an even bake .Also you don’t need a cake tin just mould and put on a tray.ps try one teaspoon of b/soda.
    Reply
    - Linda
      March 22, 2021 at 8:50 pm
      I agree. Should be 1 tsp baking soda otherwise there is a noticeable soda taste. Also I add a small handful of oatmeal to the batter.
      Reply
    - Paula McGuirk
      June 28, 2021 at 2:51 am
      It’s definitely a cross alright and it is a tradition in Ireland.
      Reply
      - Lea Jones
        August 11, 2021 at 11:14 am
        Yes it is a cross to bless the bread. IRISH tradition.
      - K. Carton
        March 15, 2023 at 11:25 am
        Yes… it is the sign of the cross. Irish blessing
      - Heather
        January 22, 2024 at 4:51 pm
        A nice tradition here in England too, and one I always like to do.
    - Natalie Kaiser
      March 17, 2024 at 1:04 pm
      It’s not necessarily a myth. Lots of Christian symbols and prayers were used as methods to ensure correct cook times before timers and temperature controlled ovens were necessary. Prayers or scriptures were often recited as a method of keeping time and even gauging temperature depending on how far you could get in a certain prayer, like a Hail Mary. Some of the reasons these worked were forgotten, and are now chalked up to superstition in spite of the scientific benefits that you have mentioned. It’s a little of both.
      Reply
Hari Chandana P
March 15, 2013 at 10:52 am
Wowww.. looks so delicious and awesome.. love the color 🙂
Reply
- Stephanie
  March 15, 2019 at 1:48 am
  I also melt about 1/2 cup of butter before baking and our it over the dough and sprinkle some oats on top. It gives the crust a saty and crunchy crust.
  Reply
Eric and Tabitha McCoy
March 15, 2013 at 3:34 pm
Could you use regular milk or does it have to be buttermilk?
Reply
- Kirstin
  March 16, 2014 at 9:26 am
  I was wondering this also
  Reply
- Joanna
  December 21, 2014 at 4:44 pm
  I used whole milk with a couple of tablespoons of apple cider vinegar. It worked great!
  Reply
  - Tina
    March 12, 2019 at 8:38 pm
    Fantastic idea!
    Reply
- Angela
  August 20, 2015 at 3:59 pm
  It needs to be buttermilk, because the acidity of the buttermilk will react with the baking soda and promote rising on the bread
  Reply
  See Also
  Einfach & genial - Spekulatius Kugeln mit Erdnussbutter und Meersalz Baileys Tim Tam Cheesecake Balls EASY HOMEMADE ALMOND ROCA Chocolate Crinkle Cookies
  - Diana
    November 16, 2021 at 10:41 am
    If I don’t have butter milk I make imitation butter milk by adding vinegar. I’ve never had a problem. I just let the milk and vinegar sit on the counter for about an hour or so to work it’s magic before I start making anything I’m putting it in. Also, you can add a bit of whey to the mixture as well.
    Reply
- Laurie C.
  May 08, 2018 at 9:29 am
  If you don’t have buttermilk make your own. I do this all the time, put 1TBLS of lemon juice in your 1 Cup measuring cup then fill with milk. Let it rest about 5 minutes so it curdles and you have buttermilk, sort of. You may double and triple and so on it is always 1 to 1. It works great.
  Reply
Gina @ Kleinworth & Co.
March 16, 2013 at 12:34 pm
I love that you made some too. We are so on the same page.
How are you doing with the fires?? Seems all too familiar & way to early in the season for this. Although I heard it’s already 90 degrees at our old place- so it looks like it might be a long hot summer. Hope you are doing okay. Thinking about you all.
Reply
Rachel
March 18, 2013 at 7:29 am
Awesome! Thanks for posting this!
Reply
Brianne Kennedy
March 20, 2013 at 4:39 pm
I just made some on St. Patrick’s Day and I always add green food coloring to make it a little more festive! 🙂 You can see mine at SanBriego.com
xo,B
Reply
- Danelle M
  March 20, 2013 at 7:06 pm
  I will have to try the green food coloring. My kids would love it!
  Reply
Ann G Rasmus
November 05, 2013 at 8:53 am
Easy Peasy Bread 😉 Thanks 😉 Can’t wait for making it again…;)
Reply
Stormie
January 31, 2014 at 8:47 am
Hi. This may be a stupid question but do you use self-rising flour for this recipe?
Reply
- Danelle
  January 31, 2014 at 10:02 am
  Nope, just regular all-purpose flour. Not a stupid question though. 🙂
  Reply
  - Stormie
    January 31, 2014 at 4:09 pm
    Thanks!
    Reply
    - Julie
      March 18, 2014 at 4:44 pm
      Self-rising flour is basically a mixture of flour, baking powder and salt. I make it myself rather than buying two separate types of flour (plus it has fewer additives that way). I was originally thinking that self-rising flour could replace the flour, soda and salt, but since it’s made with baking powder rather than baking soda, I would be careful about trying it (though it is also possible to replace baking soda with baking powder and vice versa in the correct ratio).
      Reply
Paula
February 21, 2014 at 7:19 am
I just made this to make our 5th anniversary a little more special. I added a couple of handfuls of dried cranberries when combining the dry ingredients. It is so good!!!
Reply
lisa
March 07, 2014 at 8:34 pm
Just wondering what size round pan did you use?
Reply
- Paula
  March 11, 2014 at 7:58 pm
  When I made this a few days ago I used a cake pan. Actually, I used two. One was the pan I put the dough in, and then I laid the other over that pan like a domed cover for the part of baking that needed a cover. It worked!
  Reply
  - Violet
    March 15, 2014 at 12:07 pm
    So it doesn’t have to be two cake pans? I’m wondering if I could bake this in a covered round Pyrex baking dish.
    Reply
    - Paula
      March 15, 2014 at 12:27 pm
      It shouldn’t matter. The important thing is to cover the dough without being tight against the dough. That is why the 2 cake pans worked. It was easy for me to use 2 cake pans because I keep them all stacked together. If I had my cast iron handy, I would have probably used a skillet and a pot lid. The vessel is not as important as the idea of keeping the moisture in until you are ready to brown the top.
      Reply
      - Violet
        March 15, 2014 at 7:23 pm
        Perfect, thanks! I will be making the bread on Monday as part of a St. Patrick’s Day meal for friends – I can’t wait to try it!
      - Cathy franklin
        March 06, 2016 at 1:16 pm
        I need to make soda bread for dinner on st paddys day for 25 people how many soda breads do you think I’ll need
Andrea
March 15, 2014 at 4:31 pm
I am not sure what I did wrong, but my dough was a sticky wet mess! I wonder where I went wrong? I added almost a whole extra cup of flour and I still couldn’t get it to form into a ball…it is in the over right now, I’m afraid to see how it turns out!
Reply
- Paula
  March 15, 2014 at 6:42 pm
  How did it turn out?
  Reply
Andrea
March 16, 2014 at 10:03 pm
It was just ok…was much darker than in the picture, was pretty dense and salty. I didn’t really care for it much.
Reply
- Kitty
  March 13, 2015 at 5:01 pm
  Andrea did you substitute the kosher salt for regular? If so you may want to cut back by half next time.
  Reply
Vally
March 26, 2014 at 3:19 pm
I Made it using Barley flour that I recently made from hulled Barley, it was very good.. I haven’t tried it with regular flour so not sure the tasted difference. It was moist, dense. My husband said it reminded him of some breads he’s had in Germany. I would make it again. My husband has diabetes and barley is very good for people with this disease.
Reply
Karen
October 02, 2014 at 4:27 pm
I think the cooking time and overall time forgot to mention the 30 minutes where the bread cooks with the lid on, so the cook time is 40 minutes and the overall time is an hour. The bread was nice and reminded me of buttermilk pancakes, which is the only other buttermilk thing I think I have eaten.
Reply
Jaime
February 04, 2015 at 12:57 pm
Hi! I just made this and the color looks great, but my “X” is still pretty intact.. It didn’t spread like the photo of yours and of most Irish Soda Bread I’ve seen. Any idea why? And is this a bad thing? 🙂
Reply
- Barbara
  April 18, 2020 at 10:45 am
  It is just a matter of how deep you cut your cross. Don’t be scared to cut it in a bit deeper next time and fairly wide. I also dab the knife in every section to let the fairies out!
  Reply
Lizthechef
March 07, 2015 at 9:12 am
You didn’t adapt this recipe – it IS my recipe.
Reply
- rain
  March 17, 2015 at 12:01 pm
  I know that’s probably a little distressing, but at least she mentioned you at all?
  Reply
- Lisa
  February 01, 2016 at 9:04 pm
  Does it really matter? There isn’t anything “traditional” about this soda bread.
  Reply
- Shawna
  March 16, 2016 at 6:22 pm
  Though technically it is changed, as you have 1 teaspoon of baking powder and she has doubled the amount to 2 teaspoons.
  Reply
Kitty
March 13, 2015 at 4:56 pm
Do you use AP flour or can you use bread flour?
Reply
- Danelle
  March 13, 2015 at 8:54 pm
  I think either one would be fine Kitty.
  Reply
Laurie
March 16, 2015 at 12:05 pm
Just made this with half white flour and half wheat and it is delicious. I live in the mountains so I reduced the baking soda by half.
Reply
Victoria
March 17, 2015 at 9:12 am
Happy St. Patrick’s day! Just made this bread exactly as the recipe states. PERFECT! thanks for sharing
Reply
- Danelle
  March 17, 2015 at 9:46 am
  Awesome! Thank you Victoria. 🙂
  Reply
Kathleen
March 17, 2015 at 2:04 pm
See Also
Sweet Potato Blondie Bars - Chocolate Covered Katie
happt St Patrick’s Day! Just made it and it’s Fabulous! Thank you .
Reply
Susan
March 17, 2015 at 3:28 pm
This is in the oven now! I’ve made soda bread many times, but never with a cover, so will be curious to see how it comes out? Wish I could include a picture
Reply
Boo
March 17, 2015 at 4:49 pm
just took bread from oven. Hopefully it tastes as good as it looks. Part of the Irish feast I’m making for my wonderful wife of 42 years.
Reply
- Beth
  March 12, 2019 at 7:03 am
  Can you use a Cast iron pan with a lid
  Reply
  - Peggy
    February 19, 2021 at 9:55 am
    Yes, I do. Just preheat it with the oven. It works great.
    Reply
Amber B
March 19, 2015 at 7:54 pm
Made this for st Patrick’s day. I’ve made my mother in laws recipe before which is very sweet and delicious but never made it this traditional way. I used this except recipe except that I added about 1/3 cup sugar because I like it with a bit of sweetness. This came out PERFECT. Thank you!!! I will be using this every time!!
Reply
- Danelle
  March 20, 2015 at 8:17 am
  I’m definitely going to try it with the sugar. That sounds wonderful! Thanks so much Amber! 🙂
  Reply
J'net
March 20, 2015 at 12:23 pm
I plan on making this with our belated Irish Braised Corned Beef dinner I have in the oven right now…only, I’m going to add some caraway seeds to mine…I hope my bread comes out with this beautiful color!
Reply
Robyn
March 27, 2015 at 8:33 pm
My loaf came out gorgeous and it was so delicious
Reply
Tom
April 09, 2015 at 5:29 pm
Just made this bread to go with my Irish Stew. Will never make it again. Not a good recipe. All I can say without being nasty.
Reply
Peggy
August 10, 2015 at 12:45 pm
Tried this recipe today, I was quite pleased. My husband thought it was tasty. I will make this again.
Reply
- Danelle
  August 10, 2015 at 1:49 pm
  Thanks so much Peggy!
  Reply
James Lewis
November 15, 2015 at 2:56 pm
This looks beautiful; I’ll be having a go at this very soon. It seems so crazy that people don’t try making this at home, in London a loaf of soda bread is nearly £4 in most bakers; and this has to be healthier.
Reply
- Danelle
  November 15, 2015 at 8:19 pm
  Thanks James. Hope you enjoy it!
  Reply
Sorcha MacAonghais
December 20, 2015 at 11:47 pm
Our family recipe is much like this, but only 1 tsp of baking soda and 2 cups of buttermilk. You CAN make this with the milk and vinegar mixture, but actual buttermilk has a much nicer consistency. I tend to add more flour as I’m kneading it (until it feels like a baby’s bahookie, aka bum), which might be why we use 2 cups of buttermilk. I sometimes add caraway seeds, or fruit, but actually, with Irish soda bread, the simpler the better. I’ve made it with both white flour and whole wheat flour. Both turned out well.
Reply
Lindsey
March 18, 2016 at 7:38 pm
OMG I was totally shocked at how good this was. Made this yesterday for St. Patrick’s day and was a little nervous by the short ingredient list. No butter? But it was amazing & everyone had more than one piece! Thank you Danelle for sharing this great recipe!
Reply
- Danelle
  March 19, 2016 at 10:00 am
  Thanks Lindsey! I was really surprised the first time I made it too. 🙂
  Reply
Josh
March 23, 2016 at 5:49 pm
Tried this and mine was a dense flavorless lump! Not sure where I went wrong. :/
Reply
Michele
September 15, 2016 at 1:27 pm
Just made this and it came out almost perfect. And I say almost just because I pulled it few minutes early because it was my first time trying this particular recipe and ovens vary. Will leave in for an extra few minutes next time. Great recipe, thanks for sharing 🙂
Reply
- Danelle
  September 15, 2016 at 2:30 pm
  You’re welcome! Thank you. 🙂
  Reply
gul
October 17, 2016 at 3:16 pm
Hi! Tried soda bread first time.. didn’t know what to expect as I never tasted it before. But yeah it came out very dense. I substituted milk wi coupla tsp of lemon juice for buttermilk. I inverted a pan larger than the pan I cooked in to cover it. Where do you think I went wrong
Reply
- Danelle
  October 18, 2016 at 6:23 am
  It’s really hard to say. It is a more dense loaf of bread, but I’m not sure what went wrong.
  Reply
gul
October 18, 2016 at 2:24 pm
Mine came out very dense n inedible. .. though it wasn’t raw
Reply
Marilee
March 19, 2017 at 12:55 pm
Wow, was this a success!
Never made it before, but was asked to bring it to a corned beef potluck.
Used a Pyrex casserole dish with a lid. Exact amount of cooking time.
Reply
- Danelle
  March 19, 2017 at 7:16 pm
  So glad to hear that! Thank you!
  Reply
Christy
March 31, 2017 at 4:23 pm
I haven’t made this yet…but I was noticing some of the comments about it not turning out well. Not sure if this is why…but I learned, the hard way, that you HAVE to spoon flour into measuring cup for breads. You can scoop & pack as you can with some baked items. It can cause it to be way too dense, as some of these have complained about. My understanding is that spooning the flour into measuring cup is a completely different measurement than packed, being that it is powder. Makes sense. And I trusted the bakers who explained it to me.
Reply
- Christy
  March 31, 2017 at 4:25 pm
  I meant “can’t scoop” as you can with other baked items.
  Reply
plak beha
October 25, 2017 at 8:34 am
Here is the worthy reading articles I have to recommend to you. You would earn much useful information like me.
Reply
Lari
March 13, 2018 at 10:31 am
What would the conversion be for high-altitude? I have high-altitude flour, but based on other comments that might mess up the recipe. Any guidance? Also, would two 9″ pie pans work the same as two 9″ cake pans?
Reply
- Danelle
  March 13, 2018 at 12:30 pm
  I am at high-altitude (Colorado) and the recipe as written works fine for me. I haven’t tried using pie pans, but I think it would work–there just may not be as much room for the bread to expand, depending on how deep your pie pans are.
  Reply
westgalady
March 25, 2018 at 10:34 am
It works! I mixed in a KitchenAid stand mixer with bread hook and followed the cooking directions using two cake pans. I did not have fresh buttermilk on hand so I substituted 7 TBS powdered buttermilk and 1 3/4 cup water. I used unbleached bread flour. This is a super easy recipe and the taste is perfect.
Reply
Emily
March 26, 2018 at 11:06 pm
I was wondering if you could use a Dutch oven instead of the 2 9” pans? I have the cake pans, I just want to find more bread recipes I can use with my Dutch oven
Reply
- Gabrielle
  April 02, 2020 at 2:29 pm
  Try the Homemade Dutch Oven Bread from Tasty!
  Reply
- Peggy
  February 19, 2021 at 9:57 am
  You can, just preheat it with the oven. Then butter (or oil) the pan, proceed as usual.
  Reply
Sorcha MacAonghais
March 27, 2018 at 1:33 am
I always use a Dutch oven for my soda bread. It turns out wonderfully. I spray it with cooking spray to keep the bread from sticking.
Reply
Olivia
April 22, 2018 at 12:21 pm
I have made this recipe three times. I have made it for our card group for a St. Patricks Day potluck with and without raisins. It was a big hit. Last time I made just plain soda bread and my husband said where are the raisins. Have a loaf in the oven now with raisins. Love the crispy crust. In Texas, they don’t know what crispy crust is. I will try other loaves of bread with crispy crusts.
Reply
Robin
August 25, 2018 at 9:33 am
Second time making. Enjoyed the first time a lot but still not getting the expected sticky ball that is easily moved for kneeding. Can anyone advise what I might be missing with the mixing or what not? Seems like it mixes very clumpy. Thanks!
Reply
Ursula Stevens
October 20, 2018 at 12:20 pm
Ursula Stevens [Rebecca’s daughter]
Looks great!! Bottom crust is hard. Really good with butter or jam!!
Reply
Ursula Stevens
October 20, 2018 at 12:24 pm
Best bread ever!! You should try it with plum jam or butter. Looks exactly how it should.
Reply
Ursula Stevens
October 20, 2018 at 12:34 pm
We put flax seed meal in with the flour. I’m going to try to toast it.
Reply
Nicole
March 11, 2019 at 10:28 am
I love mine with Caraway seeds, how much should I add and would I need to add anything else if adding caraway seeds? Thank you!
Reply
- Danelle
  March 12, 2019 at 9:50 am
  I’ve never added caraway…..I honestly don’t know.
  Reply
- Patricia Tompkins
  March 15, 2019 at 10:40 am
  Nicole, 2 tsp caraway seeds. Love mine with both caraway and raisins.
  Reply
Jaime P
July 21, 2019 at 4:08 pm
Hi there I just finished baking this bread. I toasted some dry rosemary and put that with the dry ingredients. Smells amazing and it turned out so pretty. I will taste it in a few hours when family dinner goes down. Thank you for the recipe. It was super easy
Reply
Tera
September 19, 2019 at 9:13 am
Gorgeous bread – delicious! This is the second time I’ve made it and sent the recipe to a friend who is going to make it this weekend.
Reply
Lori G
October 30, 2019 at 7:00 pm
I made this bread this evening and it did not disappoint!! It makes a beautiful bread and tastes great!! I will be making this quite a bit!
Reply
eatfrysmith
November 10, 2019 at 9:30 pm
It was easy and quick, I was able to do it myself. Very delicious and aromatic. My daughter loves it very much
Reply
M. Retrum
December 10, 2019 at 8:05 pm
How would you adjust this recipe for high altitude? (5,000 ft.)
Reply
- Danelle
  December 11, 2019 at 10:41 am
  I am at 4500 feet and the recipes works great for me as written, so you should be good.
  Reply
Peter Crouch
January 01, 2020 at 11:12 am
My family loves this bread as much as I do. And nobody needs to know that you didn’t spend hours in the kitchen!
Reply
Jessica Luther
January 10, 2020 at 9:28 am
wow. Your food looks very delicious and beautiful. I will make my daughter a small meal. He would love it.
I will contact you after it’s done.
Reply
Thomas
February 20, 2020 at 1:34 am
Look yummy! One of my favorite Traditional Irish soda bread, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Reply
Gabrielle
April 02, 2020 at 2:24 pm
Wow! I’ve tried to make bread before, with terrible results, but this came out great! Since we’re in quarantine, ingredients are limited, so not needing yeast was definitely a plus!
Reply
Rona
April 10, 2020 at 9:01 am
This was really good. My husband thought I made a yeast bread. It’s got nice texture. I’d even use it for sandwiches. I gave it to my sister who didn’t want to go to the store because of this Covid-19 & was out of bread & had no yeast. She was so grateful. They love it as much as we do. Thank you for the recipe!
Reply
- Danelle
  April 10, 2020 at 10:09 am
  Wonderful! I’ve had trouble finding yeast as well.
  Reply
Martin
April 30, 2020 at 12:44 pm
Danelle, I was wondering what type of flour you used for this. I have been trying to make different breads during the lockdown and this is next on my list.
Reply
- Danelle
  April 30, 2020 at 2:15 pm
  I just used regular, all-purpose flour. It’s a pretty forgiving recipe though, so probably most any kind would work.
  Reply
- Hope
  September 20, 2020 at 11:17 am
  Made this today! Just pulled it out of the oven and it’s cooling before we try it! Looks incredible and smells amazing! I rubbed butter on the top and sprinkled with sugar. Can’t wait to try it!
  Reply
Lena
July 04, 2020 at 10:32 am
Awesome recipe, thank you (very simple, comes out perfect each time)! Family keeps asking me to bake again. I’ve made your version twice and will do again tonight. I do add some sugar since I have a teenage boy. I also brush some of the leftover buttermilk on the top before I bake it.
Reply
Sue
January 15, 2021 at 10:00 am
Can you tell me please is 1 & 3/4 of a cups of buttermilk or 1 3/4 cup of buttermilk I find it easier when it’s in weight measurement but would love to give this recipe a try looks delicious
Reply
- Leah
  April 01, 2021 at 5:46 pm
  Idk if you’re still interested, but it is 1 and 3/4ths cups of buttermilk. So, 1 cup, plus an additional 3/4ths of a cup.
  Reply
Arin
April 14, 2021 at 7:14 am
Made this for my family last night – the bread was definitely a winner!!
Reply
Sara
June 03, 2021 at 4:10 pm
I’ve made this a million times but I used a new butter milk today and I couldn’t get it to form right. It’s in the oven anyway. I just hope it turns out okay…
Reply
Genuinely Irish
September 03, 2021 at 10:57 am
Coming from an Irish chef this is not our traditional”soda bread”at all!!
Looks lovely and I’m sure it is though haha
Reply
Darren k
September 26, 2021 at 3:02 pm
Been making soda bread for years!! Thus recipe is in the mark. Remember to knead a few times 1st. Make a difference with warm water. Italian seasoning (i use fresh fennel and caraway as well but not much). Add a few cloves mucked garlic. Hell use whatever herbs you like!! Always comes out incredible. Use the toothpick trick if its cooked. If not? Keep it in the oven lol
Reply
Mary
February 07, 2022 at 6:28 pm
I love this recipe! Great for a wee snack with jam. I also have a recipe for Christmas Irish Soda bread. I add some mixed peel and a few currents. Yummy and so easy for breakfast.
Reply
Elizabeth Mulgrew
December 15, 2022 at 3:34 pm
For once, a bread recipe that comes out looking like the picture – yay! I do wonder, however, if a little more leaven would make it rise just a bit more? Also, my “cross” didn’t spread out either, even though I made sure to cut at least 1/4″ deep. Whenever there is an ethnic recipe posted called “traditional”, there are always people who say that it’s not – that their family has the “real” one. It doesn’t seem to occur to them that these recipes, by definition, have been around for generations and that in that time everyone has made their own version of it. Therefore, one version is as authentic as another. You can take your choice. In this case. even though I’m not Irish, I think this is the original baseline recipe simply because of it’s few ingredients. The Irish historically, whether home in Ireland or here in the US, were often poor people who could not afford a lot of ingredients. Gussie it up all you want but please stop the carping. This an excellent chewy bread – the kind I like!
Reply
kelissa
January 14, 2023 at 11:11 am
Hello Danelle
i have to said this i love your irish soda i make this bread every st patrick’s day we love it even more it taste so good my family enjoy it
Reply
Shannon
April 11, 2023 at 1:04 pm
Wonder if you could make this with gluten free all purpose flour? I might try that today.
Reply
Oneta
March 18, 2024 at 6:53 am
I did not like this at all. It was like a brick.
Reply