Irish Soda Bread
This classic Irish soda bread is made with currants, but feel free to use dried cranberries, raisins, or dried blueberries in the bread.
Irish soda bread is wonderfully simple, rustic, and comforting — the kind of bread you can make on a whim without any yeast or long rising times. Sour cream keeps it tender and moist, while the baking soda and baking powder create a light, soft crumb.
This version can be made plain or studded with currants, raisins, dried blueberries, or cranberries. It bakes beautifully in a loaf pan or cast iron skillet, and it’s just as delicious warm with butter as it is toasted the next day.
What You’ll Like About This Bread
No yeast needed. Quick to mix and bake with no rising time.
Moist and tender. Sour cream gives the loaf a soft, rich texture.
Versatile. Make it plain or add your favorite dried fruit.
Great for any meal. Perfect with breakfast, tea, or a cozy dinner.
Ingredient Notes
- Flour – All-purpose flour gives the bread structure.
- Sugar – Sweetens the loaf slightly and helps browning.
- Baking powder & baking soda – Work together for lift.
- Butter – Cold butter creates small pockets of tenderness.
- Sour cream – Adds moisture and richness.
- Egg – Helps bind the dough and adds color.
- Dried fruit – Currants, raisins, blueberries, or cranberries all work.
- Melted butter & sugar – Optional finishing touches for flavor and shine.
Steps to Make Irish Soda Bread
- Heat the oven and prepare a loaf pan or skillet.
- Combine the dry ingredients and cold butter until crumbly.
- Whisk the sour cream and egg in a separate bowl.
- Stir the wet mixture into the dry ingredients just until moistened.
- Fold in the dried fruit if using.
- Transfer the dough to the prepared pan.
- Bake until a toothpick comes out clean.
- Cool briefly in the pan, then transfer to a rack.
- Brush with melted butter and sprinkle with sugar if desired.
Tips
- Handle the dough gently to keep the crumb tender.
- Soften dried fruit by simmering briefly for better texture.
- A cast iron skillet gives the loaf a rustic, golden crust.
- Let the bread cool slightly before slicing to prevent crumbling.
Recipe Variations
- Plain loaf. Skip the dried fruit for a simpler, lightly sweet bread.
- Cinnamon version. Add cinnamon or a cinnamon-sugar topping.
- Orange zest. Stir in fresh orange zest for brightness.
- Seeded loaf. Add caraway seeds for a more traditional Irish flavor.
Serving Suggestions
- Serve warm with butter or jam.
- Pair with soups or stews for a comforting meal.
- Use leftovers for toast or bread pudding.
- Add a drizzle of honey for extra sweetness.
How to Store
Refrigerate: Store the cooled loaf in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before slicing.
Irish Soda Bread
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3 tablespoons butter, cold
- 1 cup sour cream
- 1 large egg, beaten
- 1 cup dried currants or raisins, optional*
- 1 tablespoon butter, melted
- Granulated sugar or cinnamon sugar blend for sprinkling
Instructions
- Heat oven to 375 F.
- Grease and flour a 9-by-5-by-3-inch loaf pan. It may also be baked in a well-seasoned cast iron skillet.
- In a food processor or using a spoon and pastry blender, combine the flour, 1/3 cup sugar, baking powder, soda, and cold butter until the mixture resembles coarse meal.
- In a mixing bowl, whisk sour cream and egg together; stir in the dry mixture and blend just until moistened.
- Carefully fold in the currants or raisins.
- Transfer the dough to the prepared pan.
- Bake for 35 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool the bread in the pan for 10 minutes; turn out onto a rack.
- If desired, brush with melted butter and sprinkle with sugar or cinnamon-sugar blend. Serve warm or at room temperature.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
