I made an Irish Soda Bread Recipe that looks humble until you spot its golden crunchy sweet crust, impossibly moist buttermilk interior, and cheeky tangy cranberries that’ll make you keep scrolling.

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I can’t stop making this Sweet Irish Soda Bread because the crust gets golden and crunchy while the inside stays moist and tangy with dried cranberries popping in every bite. I’m obsessed with how simple it feels but tastes like something special.

I love that this Irish Soda Bread Recipe belongs in Quick Bread Recipes Easy and is an everyday treat I want for breakfast or snack. But the best part is the buttermilk tang that keeps it from being sweet-flat.

It’s messy, honest bread. I adore tearing into it warm and getting that crunchy crust first.

Ingredients

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Flour: the sturdy base that gives the loaf structure and chew.
Baking soda: lifts it fast, makes the crumb light and tender.
Salt: balances sweetness, wakes up the other flavors.
Sugar: adds sweetness and tiny caramel notes in the crust.
Butter: little pockets of richness and flakiness, especially when cold.
Egg: binds things together and gives a bit of richness.
Buttermilk: tangy moisture that reacts with the soda, softening the bread.
Cranberries: bursts of sweet-tart fruit, adds color and chew.
Coarse sugar topping: crunchy sparkle and a pretty finish, optional.
Gluten free flour swap: basically the same texture, just gluten-free friendly.
Xanthan gum: adds stretch and structure if your blend lacks a binder.
All other ingredients: they stay the same, so it still tastes like soda bread.

Ingredient Quantities

4 cups (480 g) all purpose flour

1 teaspoon baking soda

1 teaspoon fine salt

1/3 cup (67 g) granulated sugar

4 tablespoons (56 g) cold unsalted butter, cut into small cubes

1 large egg, beaten

1 3/4 to 2 cups (420 to 480 ml) buttermilk, plus a little extra if dough seems dry

1 cup (120 g) dried cranberries

Optional for topping: 1 tablespoon coarse sugar

Gluten free adaptation: replace all purpose flour with 4 cups (480 g) gluten free 1:1 baking flour blend

If your gluten free blend does not contain a binder add 1 teaspoon xanthan gum per cup of flour (about 4 teaspoons total)

All other ingredients and quantities stay the same for the gluten free version

How to Make this

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1. Preheat oven to 425 F (220 C). Lightly grease a baking sheet or line it with parchment paper.

2. In a large bowl whisk together 4 cups (480 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon fine salt, and 1/3 cup (67 g) granulated sugar until evenly mixed. If making gluten free swap the flour for 4 cups (480 g) gluten free 1:1 baking blend and add xanthan gum if your blend needs a binder (about 1 teaspoon per cup, ~4 teaspoons total).

3. Cut 4 tablespoons (56 g) cold unsalted butter into small cubes and work them into the dry ingredients with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea sized pieces. Don’t overwork it, a few buttery bits are good.

4. Stir in 1 cup (120 g) dried cranberries so they are evenly distributed.

5. Make a well in the center and add 1 large beaten egg plus 1 3/4 cups (420 ml) buttermilk. Stir gently with a wooden spoon or spatula until a shaggy dough forms. If the dough seems dry add the remaining up to 1/4 cup (60 ml) buttermilk little by little until it just comes together. For gluten free the dough will be stickier, that is normal.

6. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring it together, shape into a round loaf about 7 to 8 inches across. Avoid heavy kneading or it will get tough. If using gluten free dough you may need to shape it on a piece of parchment by folding edges under rather than traditional kneading.

7. Transfer loaf to the prepared baking sheet. With a sharp knife score a deep cross about 1/2 inch deep on top to help it rise. Brush the top lightly with a little extra buttermilk or beaten egg if you want extra shine and sprinkle 1 tablespoon coarse sugar on top if using.

8. Bake in the center of the preheated oven for 30 to 40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. If using gluten free it may need a few extra minutes, check for a firm crust and an internal temperature around 200 F if you have a thermometer.

9. Remove from oven and cool on a rack for at least 20 minutes before slicing so the crumb sets. It’s best warm with butter.

10. Leftovers keep wrapped at room temperature for 1 to 2 days or freeze slices for longer storage. If your gluten free loaf feels gummy after cooling, try slicing and toasting to improve texture.

Equipment Needed

1. Baking sheet (lightly greased or lined with parchment paper)
2. Parchment paper
3. Large mixing bowl
4. Whisk and measuring cups/spoons
5. Pastry cutter or clean fingers (for cutting in butter)
6. Wooden spoon or flexible spatula
7. Sharp knife (for scoring the loaf)
8. Cooling rack
9. Instant-read thermometer (optional, helpful for checking 200 F doneness)

FAQ

Q: How do I know when the soda bread is done?

A: Tap the bottom of the loaf, it should sound hollow and a toothpick in the center comes out clean or with just a few moist crumbs. If it still feels too soft in the middle, bake 5 to 10 minutes more.

Q: Can I use regular milk instead of buttermilk?

A: Yes, mix 1 3/4 to 2 cups milk with 2 tablespoons white vinegar or lemon juice and let sit 5 minutes to thicken. It won't be exactly the same but it'll work fine.

Q: My dough looks dry and crumbly, what do I do?

A: Add a tablespoon of buttermilk at a time until it just holds together. Don't overwork the dough, that makes the bread tough. You want a shaggy, slightly sticky dough.

Q: How do I make this gluten free?

A: Use 4 cups of a gluten free 1:1 baking flour blend. If the blend has no binder, add about 4 teaspoons xanthan gum total. Everything else stays the same, but handle the dough gently and bake until a skewer comes out clean.

Q: Can I swap the cranberries for something else?

A: Sure, raisins, chopped dried apricots, or currants all work. You can also leave fruit out for a plain loaf, or add 1 teaspoon cinnamon for extra flavor.

Q: How should I store or freeze the bread?

A: Cool completely, then wrap tightly and keep at room temp up to 2 days. For longer, slice and freeze in a zip bag up to 2 months. Toast or warm slices straight from frozen for best results.

Sweet Irish Soda Bread Recipe Substitutions and Variations

Flour: swap the 4 cups all purpose flour for 4 cups whole wheat pastry flour or 4 cups spelt flour. Both give a nuttier flavor and a slightly denser crumb, no other changes needed. (If using regular whole wheat, expect firmer bread and use 1 cup less, replacing with white flour)
Butter: replace the 4 tablespoons cold unsalted butter with 4 tablespoons cold coconut oil (solid) or 4 tablespoons cold vegetable shortening. Use same technique, cut into cubes, it will change the flavor a bit but keeps the texture flaky.
Buttermilk: if you dont have buttermilk, use 1 3/4 to 2 cups milk mixed with 2 tablespoons lemon juice or white vinegar, let sit 5 minutes, or thin plain yogurt with a little milk to the same volume. Keeps the acidity the recipe needs for rise.
Dried cranberries: swap the 1 cup dried cranberries for 1 cup raisins, currants, or chopped dried apricots. Any dried fruit works, just toss them in flour first so they dont sink.

Pro Tips

1) Keep the butter cold and chunkier than you think. Those pea sized bits melt in the oven and give little pockets of flakiness. If you squish the butter too much you’ll end up with a dense loaf, so stop as soon as the mix looks like coarse crumbs with some little chunks left.

2) Measure flour by spooning it into the cup and leveling or weigh it. Packing flour makes the dough dry and you’ll end up adding more buttermilk and overworking it. If the dough seems a touch dry, add the extra buttermilk a tablespoon at a time until it just comes together.

3) For the gluten free version, don’t try to knead like normal bread. Shape on parchment by folding the edges under and patting gently. The dough will be stickier and fragile, and heavy kneading just makes it gummy. If it feels too wet to handle, chill it for 10 to 15 minutes and then shape.

4) Watch the oven, not just the clock. Start checking at 30 minutes and tap the bottom to hear a hollow sound, or use an instant read thermometer aiming for about 200 F in the center. If the top is browning too fast, tent loosely with foil for the last 5 to 10 minutes.

Sweet Irish Soda Bread Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

255

kcal

Equipment: 1. Baking sheet (lightly greased or lined with parchment paper)
2. Parchment paper
3. Large mixing bowl
4. Whisk and measuring cups/spoons
5. Pastry cutter or clean fingers (for cutting in butter)
6. Wooden spoon or flexible spatula
7. Sharp knife (for scoring the loaf)
8. Cooling rack
9. Instant-read thermometer (optional, helpful for checking 200 F doneness)

Ingredients

4 cups (480 g) all purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1/3 cup (67 g) granulated sugar
4 tablespoons (56 g) cold unsalted butter, cut into small cubes
1 large egg, beaten
1 3/4 to 2 cups (420 to 480 ml) buttermilk, plus a little extra if dough seems dry
1 cup (120 g) dried cranberries
Optional for topping: 1 tablespoon coarse sugar
Gluten free adaptation: replace all purpose flour with 4 cups (480 g) gluten free 1:1 baking flour blend
If your gluten free blend does not contain a binder add 1 teaspoon xanthan gum per cup of flour (about 4 teaspoons total)
All other ingredients and quantities stay the same for the gluten free version

Directions

Preheat oven to 425 F (220 C). Lightly grease a baking sheet or line it with parchment paper.
In a large bowl whisk together 4 cups (480 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon fine salt, and 1/3 cup (67 g) granulated sugar until evenly mixed. If making gluten free swap the flour for 4 cups (480 g) gluten free 1:1 baking blend and add xanthan gum if your blend needs a binder (about 1 teaspoon per cup, ~4 teaspoons total).
Cut 4 tablespoons (56 g) cold unsalted butter into small cubes and work them into the dry ingredients with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea sized pieces. Don’t overwork it, a few buttery bits are good.
Stir in 1 cup (120 g) dried cranberries so they are evenly distributed.
Make a well in the center and add 1 large beaten egg plus 1 3/4 cups (420 ml) buttermilk. Stir gently with a wooden spoon or spatula until a shaggy dough forms. If the dough seems dry add the remaining up to 1/4 cup (60 ml) buttermilk little by little until it just comes together. For gluten free the dough will be stickier, that is normal.
Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring it together, shape into a round loaf about 7 to 8 inches across. Avoid heavy kneading or it will get tough. If using gluten free dough you may need to shape it on a piece of parchment by folding edges under rather than traditional kneading.
Transfer loaf to the prepared baking sheet. With a sharp knife score a deep cross about 1/2 inch deep on top to help it rise. Brush the top lightly with a little extra buttermilk or beaten egg if you want extra shine and sprinkle 1 tablespoon coarse sugar on top if using.
Bake in the center of the preheated oven for 30 to 40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. If using gluten free it may need a few extra minutes, check for a firm crust and an internal temperature around 200 F if you have a thermometer.
Remove from oven and cool on a rack for at least 20 minutes before slicing so the crumb sets. It’s best warm with butter.
Leftovers keep wrapped at room temperature for 1 to 2 days or freeze slices for longer storage. If your gluten free loaf feels gummy after cooling, try slicing and toasting to improve texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.