Grandma’s Irish Soda Bread

Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish soda bread recipe is my grandmother’s and has been cherished in my family for years. It’s dense, yet soft and has the most incredible crusty exterior. Buttermilk and cold butter are the secret to its delicious success!

Irish soda bread loaf

Welcome to my favorite Irish Soda Bread recipe. I shared this no yeast bread recipe on my blog a few years ago and decided to revisit with fresh new pictures and a video tutorial.

I’m often asked where I gather inspiration in the kitchen. The answer is simple: my grandmother. She passed away in 2011, 2 weeks before I started this food blog. I dedicated my 1st cookbook to her. Full of energy and the creator of the best homemade pie crust on earth, she would be in her 90s today. St. Patrick’s Day is her birthday.

Grandma Harlett

Irish soda bread cut into slices

Irish Soda Bread is a Quick Bread

Does the thought of homemade bread send you running for the hills? Sometimes homemade bread feels daunting, but you’re in luck today. Irish soda bread is a quick bread made with baking soda, not yeast. It’s a shortcut bread that doesn’t skimp on flavor. (If you want a yeast bread, I recommend my sandwich bread recipe!)

What’s the texture like? The best Irish soda bread, like this recipe, has a golden brown crust with a dense, tight crumb. The bread isn’t heavy, it’s actually quite tender and soft inside. The crust is nice and crisp when it comes out of the oven and becomes a little chewy on day 2 and 3. It’s so good.

The raisins are optional, but Grandma would never let you skip them!

Video: Homemade Irish Soda Bread

My grandmother’s Irish soda bread contains some sugar, but it’s not overly sweet. It’s a wonderful companion for savory dinners like hearty stew or you can serve it with butter, jam, and/or cheese.

Irish soda bread dough in cast iron skillet

How to Make Irish Soda Bread in 6 Steps

Irish soda bread dough comes together in about 10 minutes. You need buttermilk, egg, flour, sugar, baking soda, salt, and butter.

  1. Whisk the wet ingredients together.
  2. Whisk the dry ingredients together.
  3. Cut cold butter into the dry ingredients. Like scones and pie crust, cutting cold butter into the flour is a key step. Coating the flour in cold butter guarantees a lovely flaky texture. You can use a fork, your hands, or a pastry cutter.
  4. Add the wet ingredients.
  5. Bring the dough together with your hands and knead a few times. You can watch me knead the dough in the video tutorial above. Don’t stress, it’s really easy!
  6. Bake until golden brown.

Buttermilk is the Secret

Irish soda bread only requires a few ingredients, including buttermilk. Buttermilk reacts with the baking soda to provide the bread’s leavening. It also adds wonderful flavor!

Irish soda bread in a cast iron skillet

3 Success Tips

  1. Don’t over-work the dough. It’s supposed to look a little shaggy.
  2. Score the top of the dough with an “X” before baking. This helps the center bake through.
  3. You can bake Irish soda bread on a baking sheet, in a baking pan, or in a cast iron skillet. I recommend a cast iron skillet because it helps guarantee a super crispy crust. Here’s how to keep your cast iron cookware seasoned.

Irish soda bread cut into slices

Irish soda bread cut into slices

Grandma’s Irish Soda Bread

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: Irish


Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish Soda Bread recipe is my grandmother’s and has been cherished in my family for years. It’s dense, yet soft and has the most incredible crusty exterior.


  •  1 and 3/4 cups (420ml) buttermilk*
  • 1 large egg
  • 4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and counter)
  • 3 Tablespoons (38g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 Tablespoons (70g) unsalted butter, cold and cubed*
  • optional: 1 cup (150g) raisins


  1. Preheat oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside.
  2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
  3. Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
  4. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
  5. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Baked and cooled bread freezes well up to 3 months. Freeze the whole loaf or individual slices. Thaw in the refrigerator or at room temperature, then reheat as desired.
  2. Buttermilk: Buttermilk is key to the bread’s flavor, texture, and rise. If you don’t have any buttermilk on hand, you can make a homemade “DIY” version. Whole milk or 2% milk is best. Add 1 Tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 and 3/4 cup. Whisk together, then let sit for 5 minutes before using in the recipe.
  3. The colder the butter, the less sticky the dough will be. Make sure it’s very cold, even frozen cubed butter is great!
  4. I have most success when I bake this bread at 400°F (204°C). I used to bake it in a hotter oven, but found that the bottom would easily burn if you don’t watch it carefully. 400°F is perfect.
  5. Recipe originally posted on Sally’s Baking Addiction in 2015.

Keywords: Irish soda bread

Sally's Baking Addiction | Grandma's Irish Soda Bread Recipe with step-by-step photos

Sally's Baking Addiction | Grandma's Irish Soda Bread Recipe with step-by-step photos


  1. This recipe is no fuss baking, simplicity at its best. I didn’t add raisins because we were serving it with chili. Wow…my husband, my two year old and I ate half the loaf…it’s buttery heaven. I’ll definitely be making this one again. . Thanks Sally!

  2. This is such a good bread… and it was so easy to make! I’ve been following your recipes for a lot of my baked goods but I just have to leave a comment this time! Thanks Sally!

  3. Made this for an International Night at my kids’ school and it was a huge hit with the kids and adults!! The recipe was very easy which was just what we needed since we had to make 4 loaves!

  4. Fantastic ! So easy to make, I made two loaves this weekend. Instead of buttermilk, I used spoiled milk in my fridge. I take frozen butter out of my freezer as Sally suggests and cube it. I baked it in my cast iron skillet.

    I’d like to try other variations. Can you easily use cranberries and nuts? Or other combinations? And if so, will it affect baking times?

    This recipe is a WINNER!

  5. I made this recipe and it was easy and tasted great however I do have a question can the sugar be cut down or is it essential to the recipe as it is?

  6. I substituted the baking powder with Soda (because “Soda” bread ^^), used half plain, half wholemeal flour and left out the raisins (even the notion!) – and I loved it! I had one a couple of months ago that was really disappointing. So thank you for sharing the recipe! 🙂

  7. I’ve failed baking any bread that required yeast in the recipe. I found your recipe and decided to try it. I baked it on a cast iron skillet like you suggested. Success! Crusty on the outside, soft on the inside. My first successful homemade bread. This will be a household staple from now on. Thank you for sharing your Grandma’s recipe, Sally.

  8. Is it possible to make the soda bread dairy free? What can I subsitute for the buttermilk? Please help! I am dying to make this but I’m allergic to dairy ):

    1. Feel free to use a dairy-free milk in the DIY buttermilk substitution noted in the recipe notes. Solid coconut oil or dairy-free butter (such as Earth Balance vegan buttery sticks) would be best. Enjoy!

  9. This is so easy and so good. No more fussing with biscuits for me. This is just as good and much, much easier. Having made biscuits in the past, and knowing one of the keys to success with that is grating super cold butter, that’s what I did with this recipe. Worked great. I also use a stiff old fashioned whisk to cut in the butter, as I am trying to cut down on excess cooking utensils. That also worked great with the cold grated butter. We liked slices better warmed quickly in the microwave instead of toasted. Keeper recipe forever!

  10. I made this WONDERFUL recipe but eliminated the sugar and used gluten-free flour with 1/2 tsp of Xanthan gum. I also rolled the dough out between two sheets of parchment paper to 3/4″ thick and cut it into square “biscuits” each with a knife-cut “X” on top. The results were FABULOUS and I served these mini-soda breads alongside Irish Stew for a heaty, cold weather meal. They sopped-up the gravy really well!

  11. Can this recipe be portioned into rolls? I’m tasked with providing Irish Potato Soup and soda bread for a fourth grade geography class; seems like it would be inconvenient and hard to produce even portions with sliced bread. Thank you, in advance, for any guidance you can provide.

  12. Can you bake the bread in a Dutch Oven pan? Because I heard that keeping the lid on the pan for the first 30 minutes and THEN removing it for the last 10 minutes might yield a better crust (because of the steam staying in the Dutch Oven. Or would you not recommend using a Dutch Oven at all?

  13. This bread was very easy to make and has such a lovely texture and flavor. I did not add raisins because I plan on eating plain or with a roast. I didn’t have buttermilk so I substituted with vinegar and whole milk, which I think made it a bit too heavy so baking took longer. Seemed like it was a bit too wet or my oven truly isn’t heating to the proper temp so it was a bit doughy in the center, which I don’t mind since it wasn’t raw. (Disclaimer this was my first time making bread since I was about 10!)

    Will definitely make again but will likely tweak the liquid amount or try with actual buttermilk. Sure beats a yeasted bread!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally