Sweet Irish soda bread is the perfect treat to make for Saint Patrick's Day. Forget the green desserts, your guests will LOVE this authentic sweet bread served warm and slathered with lots of butter! This pairs perfectly with my chocolate Guinness cake recipe!
Sweet Irish soda bread is a little different than Authentic Irish soda bread, which is made with only four ingredients. Soft pastry or cake flour, buttermilk, salt, and baking soda. This simple bread is made to be served as part of a meal like a hearty Irish stew. Sweet Irish soda bread has more ingredients like eggs, butter, sugar, dried fruits and seeds added so it's more of a dessert served on its own.
🔍 Quick Look: How to Cook The Best Irish Soda Bread
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 60 minutes
- 🕒 Total Time: 1 hour 10 minutes
- 👥 Servings: 12
- 📊 Calories: ~304 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Combine shredded butter with the dry ingredients, then mix in the buttermilk and eggs. Shape into a loaf, cut a cross on top, then bake for an hour.
- 👩🍳 Flavor Profile: Crunchy crust with a soft, sweet, and tender interior.
- ⭐ Difficulty: Very easy, perfect as a side-dish for St. Patrick's Day.
"My mom has made this Irish soda bread every St. Patrick's Day since I can remember. We love eating it with corned beef and cabbage or Irish stew. This recipe has been passed down from my great grandmother, whose family lived in Ireland and immigrated to America." - Emily
So here is Grandma's Irish soda bread, posted with permission 🙂
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Ingredients Needed
Sweet Irish soda bread is made with ingredients you probably already have on hand, with a few exceptions like buttermilk and currants. But you can get these at any grocery store.
- All-Purpose Flour - This is the structure of the bread. It provides the gluten that holds everything together and gives the loaf its tender but sturdy crumb.
Substitution: Cake flour will give you a softer texture, or you can use a 1:1 gluten-free baking flour blend that contains xanthan gum. - Baking Powder - Adds extra lift and lightness, especially in this sweeter, enriched version of Irish soda bread. It helps create a softer crumb than a strictly traditional loaf. Substitution: You can increase the baking soda slightly and add a little extra acid like lemon juice, but baking powder gives the most reliable rise.
- Baking Soda - Reacts with the acidity in the buttermilk to create carbon dioxide bubbles, helping the bread rise quickly. It also helps with browning and flavor.
Substitution: If omitted, increase baking powder slightly, though the flavor will be a bit less traditional. - Salt - Balances the sweetness and enhances the overall flavor of the bread.
Substitution: Fine sea salt or kosher salt both work well. Adjust slightly if using a coarser salt. - Granulated Sugar - Sweetens the loaf and keeps the crumb tender and moist. This is what gives this version that classic Irish American sweetness. Substitution: Light brown sugar for a deeper flavor, or reduce slightly if you prefer a less sweet loaf.
- Currants or Raisins - Add small bursts of sweetness and texture throughout the bread. Currants are more traditional, but raisins are very common. Substitution: Dried cranberries, golden raisins, or chopped dried apricots work beautifully.
- Caraway Seeds (Optional) - Add a subtle earthy, slightly anise-like flavor that pairs nicely with the sweet dough.
Substitution: Leave them out entirely, or use fennel seeds for a similar flavor note. - Eggs - Add richness, structure, and tenderness. They help bind the dough together in this enriched version. Substitution: Unsweetened applesauce or a flax egg can work, though the texture will be slightly different.
- Buttermilk - Provides the acidity needed to activate the baking soda and adds tangy flavor and tenderness. Substitution: Milk mixed with lemon juice or vinegar and allowed to sit for a few minutes works well. Or you can make your own buttermilk substitution.
- Unsalted Butter (Grated Cold) - Creates a tender, slightly flaky texture when cut into the flour and adds rich flavor. Substitution: Salted butter with reduced added salt, or cold coconut oil for a dairy-free option.
- Melted Unsalted Butter (For Finishing) Brushed on top before or after baking for added flavor and a softer crust. Substitution: Melted salted butter, heavy cream brushed on top, or an egg wash for shine.
Step-By-Step Instructions
Making sweet Irish soda bread could not be easier. Just five easy steps!
- Sift together the flour, baking soda, baking powder, salt, and sugar in a bowl.
- Grate your cold butter and add to the flour mixture.
- Whisk your buttermilk with your eggs and add to the mixture.
- Add in your currents and caraway seeds. Rub the butter into the flour mixture with your hands until crumbly.
- Stir until you get a sticky ball, then fold the dough over 7-8 times to incorporate the dough into a ball.
- Dust the surface with some flour then slice a cross on top (for the fairies). Bake for 1 hour and the top is golden brown or the internal temperature reads 190º-200ºF
Expert Tips
Here are some expert tips that make a huge difference in getting the best Irish soda bread with a tender crumb and beautiful rise:
- Keep your butter cold
Cold butter is key for a tender, bakery-style texture. When small pieces of butter melt during baking, they create little pockets that make the bread softer instead of dense. If your kitchen is warm, you can even pop the cubed butter in the freezer for 10 minutes before mixing. - Don't overmix the dough
This is probably the most important tip. Overmixing develops too much gluten, which makes the bread tough instead of tender. Mix just until the dough comes together. It should look slightly shaggy, not smooth. - Cut a deep cross in the top
Use a sharp knife to cut about ½ to 1 inch deep. This helps the dense dough expand evenly while baking and prevents cracking in random places. It also helps the center bake through properly. - Bake until deeply golden brown
Don't pull it out too early. A rich golden crust means the inside is fully baked. If you tap the bottom, it should sound hollow.
FAQ
Traditional Irish soda bread is made with just flour, baking soda, salt, and buttermilk. It's not sweet and does not contain eggs, butter, or dried fruit. Sweet Irish soda bread, which is more common in Irish American kitchens, includes sugar, butter, eggs, and currants or raisins for a richer, more tender loaf.
Irish soda bread is naturally a bit denser than yeast bread, but if it's overly heavy, it's usually from overmixing the dough or adding too much flour. Mix just until combined and avoid packing in extra flour when shaping.
Store it wrapped tightly at room temperature for up to two days. Because it doesn't contain preservatives, it's best enjoyed fresh. You can also freeze it tightly wrapped for longer storage.
Irish soda bread is best the day it's baked, but you can bake it a day ahead and warm slices in the oven before serving.
More Recipes You'll Love
Love This Recipe? Leave Me A Review!
⭐⭐⭐⭐⭐
"One of the BEST soda bread recipes I've tried!!"
-Stephanie
⭐⭐⭐⭐⭐
"Amazing! This recipe was perfect. Easy and soooo delicious. Thanks!"
-Amy
Recipe
Equipment
- Cast iron pan or dutch oven
- Cheese grater
Ingredients
- 16 ounces all purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 7 ounces granulated sugar
- 4 ounces currents or raisins
- 1 teaspoon caraway seed optional
- 2 large eggs room temperature
- 8 ounces buttermilk room temperature
- 4 ounces unsalted butter cold
- 1 tablespoon unsalted butter for greasing pans
Instructions
- Preheat oven to 350° F
- Lightly grease cast iron pan with unsalted butter
- Sift together flour, baking powder, baking soda, salt and sugar in a medium bowl
- Grate your cold butter into the dry ingredients
- Sprinkle in caraway seeds and currants (or raisins). Mix together to combine.
- In a separate bowl, whisk together eggs and buttermilk.
- Add buttermilk mixture to the dry ingredients and mix with a spoon (or your hand) until the dry ingredients are moistened.
- Place the dough on your workbench and fold 7-8 and shape it into a ball. Do not over-work the bread or it will be tough.
- Dust the surface generously with flour and use a sharp knife to cut an x on top to allow the dough to spread and rise evenly.
- Place the dough into the cast iron pan.
- Bake for 1 hour and the top is golden brown or the internal temperature reads 190º-200ºF
SandGrits says
Making it again for the second year!
Justin says
I loved this recipe -- easy to follow, spectacular results! Tender interior, perfect crust. Served at a St. Patrick's Day dinner and everyone loved it. Will make this again and again.
Michelle says
Super easy to follow instructions.
Elizabeth Marek says
So glad you enjoyed it
Stephanie says
One of the BEST soda bread recipes I’ve tried!!
Amy Hahne says
Amazing! This recipe was perfect. Easy and soooo delicious. Thanks!
linda le says
I haven't made the bread yet but what's the difference with the flours compared to the traditional recipe? would i be able to make the traditional recipe and just add sugar to make it sweet? or make this recipe but without the raisins and caraway seed?
Sugar Geek Show says
You can definitely make this recipe without the raisins and caraway seeds 🙂
Patrick Lacey says
Have made this twice now, but with apricots, cherries and nuts. Dough was quite sticky on both occasions, but suspect that is as much to do with the butter as the buttermilk. Both times thoroughly delicious.
Sugar Geek Show says
Yes it's very sticky 🙂 So glad you liked it!
Juliet says
Didn’t have buttermilk so I used a container of yogurt and some 1/2 n 1/2. Worked great. Also used dried cranberries instead of raisins. Great results
A. Schippers says
I made a half batch of this recipe, which made one good sized loaf..I did not have buttermilk on hand, so used canned milk, but watered it down a bit..then added vinegar to curdle it. I baked it on parchment paper on a cookie sheet, because I do not have any cast iron pans, and it only took about 40 mins to bake. The bread came out looking exactly like in the pics, and tasted simply amazing!!..moist with crunchy crust..sweet, the way I like it..I ate a half of a loaf in one day, slathering the slices with butter..toasted some of them too..The next day it was not dry at all, and I ate it with sliced Gouda cheese.. and on the third day it was still great..I toasted it and slathered it with peanut butter...I will get buttermilk on my next shopping trip for the next time I bake it..but I was amazed it worked out well using canned milk and adding vinegar to curdle it..imagine how yummy the bread will be with buttermilk, when it already tasted so awesome the way I made it!!! The first day I wrapped the leftover half loaf in parchment paper and then in foil, and it really stayed surprisingly fresh!!! THANK YOU FOR THIS AMAZINGLY DELICIOUS RECIPE!! I will make the bread often!
Elizabeth Marek says
Thank you for the great feedback! I love that you used the canned milk and vinegar!
Sanchita says
Really wana try this bread, Is there any egg replacement for this recipe???
The Sugar Geek Show says
You can use any commercial egg replacer 🙂
Laurie Fleisher says
I just made the sweet Irish soda bread. It came out soooo delicious. My dough was too wet like the other reviewer said but it was probably due to me measuring out a cup of buttermilk instead of weighing it like all my other ingredients. I just added a little extra flour and then it was fine. I baked it in a Dutch oven pot until golden brown and between 190°-200°. Thanks Liz!!
The Sugar Geek Show says
The dough is supposed to be very wet and sticky 🙂 I'm glad the recipe turned out well for you.
Michele P Elliott says
I made this delicious bread for my ladies card-playing (Canasta) luncheon meeting and we all loved it! There are only 4 of us and they about ate the whole loaf. I made it in my 13" cast iron skillet and it spread out bigger than I wanted it to. So, I'm buying 10"as I will be making this bread again soon. My dough turned out a lot wetter than your picture but it still baked beautifully... It didn't hold the "X" cut though. Another thing, I didn't have buttermilk but I used homemade kefir from whole raw milk which may be why it was wetter. I used all the ingredients including caraway and raisins. I had golden and regular raisins so I used half of each. The flavors of caraway and raisin, wow!! Very, very deeee--licious! Thank you so much ❤️.
The Sugar Geek Show says
That sounds very delicious! I'm not familiar with baking with kefir so it could have affected the recipe, especially the acidity but if it tasted good then I still call that a win 😀