Go Back
+ servings
Did You Make This Recipe?Leave a rating and tell me how it went!
sweet irish soda bread

Grandma's Sweet Irish Soda Bread Recipe

Soft and sweet Irish soda bread made with buttermilk. This recipe is straight from Grandma's recipe tin.
4.93 from 13 votes
Prep Time: 10 mins
Cook Time: 1 hr
Serves: 12 people
Calories: 304kcal


  • 16 ounces (454 g) all purpose flour
  • 3 teaspoons (3 teaspoons) baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7 ounces (198 g) granulated sugar
  • 4 ounces (114 g) currents or raisins
  • 1 teaspoon caraway seed optional
  • 2 large eggs room temperature
  • 8 ounces (227 g) buttermilk room temperature
  • 4 ounces (114 g) unsalted butter cold
  • 1 tablespoon unsalted butter for greasing pans


  • Cast iron pan or dutch oven
  • Cheese grater


  • 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


You can substitute buttermilk for regular milk plus 2 Tablespoons of white vinegar added
You can also use powdered buttermilk with water
For the best possible results, read through the blog post and recipe to avoid common mistakes.
Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
Metric measurements (grams) are available by clicking the small box under the ingredients in the recipe card labeled “metric”
Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
Try to use the same ingredients as the recipe calls for. If you must make a substitution, be aware that the recipe may not come out the same. I try to list substitutions where possible.


Serving: 1serving | Calories: 304kcal (15%) | Carbohydrates: 47g (16%) | Protein: 6g (12%) | Fat: 11g (17%) | Saturated Fat: 6g (30%) | Cholesterol: 60mg (20%) | Sodium: 156mg (7%) | Potassium: 180mg (5%) | Fiber: 1g (4%) | Sugar: 18g (20%) | Vitamin A: 348IU (7%) | Calcium: 78mg (8%) | Iron: 2mg (11%)