Irish Soda Bread with Raisins is a quick, no-yeast loaf made with just six everyday ingredients. This easy soda bread is ideal for beginner bakers and can be on your table in under an hour.
This post was refreshed from the 2015 version to improve clarity and readability; the recipe itself has not been changed.
If the thought of baking bread feels intimidating, soda bread is a great place to start. It uses simple pantry ingredients, requires no rising time, and doesn’t need yeast or extensive kneading. The result is a tender, slightly dense loaf with a moist crumb—perfect for a quick homemade loaf.
What makes this the BEST Irish Soda Bread?
- Only six common ingredients.
- No proofing or rising time required.
- Tender, moist texture.
- No yeast to activate.
- No kneading required.
- Quick bake time — about 40 minutes.
What is Irish Soda Bread with Raisins?
Soda bread is a type of quick bread that rises through a chemical reaction between baking soda and an acid—in this case, buttermilk—instead of yeast. The reaction gives the loaf lift without time-consuming proofing. The crumb is denser than yeast bread but remains moist and tender.
What does this bread taste like?
This soda bread has a flavor and texture similar to a scone or biscuit, with plump raisins adding gentle bursts of sweetness. It’s not a sweet cake-like bread—more of a savory, slightly sweet loaf that pairs well with butter, soups, and stews.
A quick history of soda bread
Soda bread’s leavening method predates its association with Ireland. Early uses of alkaline leavening by Indigenous peoples and others helped inspire later European techniques. Today soda bread is a beloved staple in Irish baking and home kitchens worldwide.
Irish soda bread types
- Traditional Irish Soda Bread: usually made with all-purpose flour.
- Irish Brown Soda Bread: includes whole wheat flour, sometimes wheat germ, for a heartier, darker loaf.
- Sweet Irish Soda Bread: sweetened with dried fruit and sometimes molasses or sugar.
Easy soda bread ingredients
- Flour: A blend of all-purpose and whole wheat adds nuttiness and depth; all-purpose alone works fine.
- Buttermilk: Full-fat buttermilk gives the best moist texture; you can make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
- Baking soda: Ensure it’s fresh so the bread rises properly.
- Salt: Fine sea salt blends easily with the dry ingredients.
- Raisins: They provide the bread’s sweetness; you can adjust the amount or swap for currants or other dried fruit.
No buttermilk? Combine 1 tablespoon white vinegar or lemon juice with 1 cup milk and let sit for about 5 minutes until it thickens slightly.
How to make Irish Soda Bread with Raisins
Step 1: Preheat the oven to 450°F and allow it to heat for at least 30 minutes so it’s thoroughly hot. Line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the dry ingredients: flours, baking soda, and salt.
Step 3: Make a well in the center of the dry mix, pour in the buttermilk and add the raisins. Stir with a wooden spoon until the flour is combined.
Step 4: Turn the dough onto a lightly floured surface and form it into a round loaf about 2 inches thick. Do not over-knead—just shape it gently and place it on the prepared sheet. Tradition calls for cutting a 1-inch-deep cross on top; you can also create light divots with your fingers for texture.
Step 5: Bake at 450°F for 30 minutes, then lower the oven to 400°F and bake 10 more minutes. The loaf is done when it’s golden brown and sounds hollow when tapped on the bottom, or when an instant-read thermometer registers about 210°F. If it browns too quickly, cover loosely with foil.
Remove the loaf to a wire rack and cool for about 30 minutes before slicing.
What I used
- Parchment paper rated for high temperatures to line the baking sheet.
- A sturdy baking sheet for even baking.
- An instant-read thermometer to confirm doneness if desired.
Tips for the best Irish Soda Bread
- Don’t overmix or over-knead; that makes the loaf dense.
- Get the dough into the oven quickly after adding buttermilk—baking soda begins working immediately.
- Soak raisins in warm water for 15 minutes if you prefer plumper fruit, then drain before adding.
- Allow sticky dough—resist adding extra flour, which can dry the bread.
- Let the loaf cool before slicing; a warm loaf can tear or compress when cut.
- Remove the loaf from the baking sheet promptly to prevent carryover baking on the hot pan.
Frequently asked questions
Historically, scoring a cross on the loaf was a folk tradition thought to protect the household and bless the bread. Today it’s also practical: the cut helps the loaf expand and bake evenly.
No. Use currants, dried cranberries, or omit dried fruit altogether. Caraway seeds are another traditional addition, and rolled oats are sometimes sprinkled on top.
This bread is best the day it’s made and within two days. Store at room temperature in an airtight container or bag; slice only when ready to serve.
Yes. Wrap tightly in plastic wrap or an airtight freezer bag and add a second layer of foil for protection. It keeps up to six months, though best quality is within two months.
Bake until the crust is browned and the loaf sounds hollow when tapped, or use an instant-read thermometer—about 210°F internal temperature.
Favorite ways to serve Irish soda bread: spread with butter alongside soup or stew, such as a lamb chili, or use leftover slices for bread pudding or French toast.
My personal favorite is a warm slice slathered with butter and a cup of coffee or tea.
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
- Waterford Blaa Irish Bread Rolls
- Peasant Bread
- Cinnamon Raisin Bread
- Brown Bread Rolls
- Sourdough Cloverleaf Dinner Rolls
We love baking bread—try other bread recipes for more ideas.
Pin this amazing soda bread to your favorite board
Recipes perfect for St. Patrick’s Day
- Baked Corned Beef
- Roasted Cabbage and Carrots
- Corned Beef and Cabbage Soup
- Roasted Orange Glazed Carrots
Don’t forget to come back and let me know how your Irish Soda Bread with Raisins turned out!
Easy Irish Soda Bread with Raisins
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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
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Preheat the oven to 450°F and line a baking sheet with parchment paper.
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Combine the dry ingredients in a mixing bowl and whisk to blend.
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Make a well in the center, add the buttermilk and raisins, and mix with a wooden spoon until the flour is incorporated. Knead a couple of times by hand if needed.
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Shape the dough into a 2″ thick round loaf on the baking sheet and cut a 1-inch cross into the top.
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Bake 30 minutes at 450°F, then reduce to 400°F and bake 10 more minutes. The loaf is done when golden and hollow-sounding when tapped, or when it reaches 210°F internally. Cover with foil if it browns too quickly.
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Cool on a wire rack about 30 minutes before slicing.
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Store in an airtight container at room temperature and eat within two days, or freeze any portion you won’t use immediately.
Notes
Leftover soda bread is excellent for French toast or bread pudding.
Nutrition
Carbohydrates: 39g
Protein: 4g
Fat: 1g
Sodium: 243mg
Fiber: 2g
Nutritional Disclaimer
Nutrition information is an estimate based on the ingredients used and should be used as a guide only. Changing ingredients or brands will alter nutritional values.