Irish Soda Bread

75 16 servings, 1 wedge (63 g) each
Recipe By
(10) 8 Reviews
Prep Time
Total Time

16 servings, 1 wedge (63 g) each

Our homemade Irish Soda Bread takes only 15 minutes to prepare. There's no yeast in this quick bread, so you'll be enjoying a loaf of fresh baked homemade bread in no time!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; stir just until moistened.
  • Place dough on lightly floured surface; knead 10 times. Shape into 2-1/2-inch-thick round. Place on baking sheet sprayed with cooking spray. Cut deep 1/2-inch "X" in top of dough; sprinkle with remaining sugar.
  • Bake 1 hour or until golden brown. Remove from baking sheet to wire rack; cool completely before cutting into wedges.

Storage Know-How

Store leftover bread in resealable plastic bag at room temperature up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months; thaw at room temperature before serving.

Cooking Know-How

Don't have buttermilk? Stir 1 Tbsp. vinegar or lemon juice into 1-1/3 cups 2% milk. Let stand 5 min. to allow milk to curdle slightly.


Substitute raisins for the currants.


  • 16 servings, 1 wedge (63 g) each

Nutritional Information

Serving Size 16 servings, 1 wedge (63 g) each
Calories 170
% Daily Value
Total fat 6g
Saturated fat 4g
Cholesterol 15mg
Sodium 290mg
Carbohydrate 29g
Dietary fibre 1g
Sugars 6g
Protein 3g
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • merca |

  • 1Sakura |

    This is good but it's not the same as what you can get in Ireland. But other than that it was good. I found that taking out the currants made it better.

  • patpayne |

    Saint Patrick's Day 2011 Delicious...a keeper