Soda Bread (Sweet)
intro
This no-yeast sweet soda bread has a crisp golden crust, soft raisin-studded crumb, and comes together in under an hour, perfect served warm with salted butter.
Ingredients
Steps
Preheat Oven and Prepare Pan
Preheat your oven to 200°C (400°F, gas mark 6) with a rack positioned in the center. Line a 20cm (8-inch) round cast iron skillet or baking sheet with parchment paper, and lightly dust the center of the parchment with 1 teaspoon of all-purpose flour.
Whisk the Dry Ingredients
In a large mixing bowl, combine 450g all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, and 50g granulated sugar. Whisk vigorously for 30 seconds to evenly distribute the leavening and sugar, breaking up any small clumps. Add 100g raisins and toss to coat every raisin fully in flour to prevent sinking during baking.
Whisk the Wet Ingredients
In a separate medium glass bowl, whisk together 350ml cold buttermilk, 1 beaten large egg, and 50g cooled melted butter for 20 seconds, until the mixture is fully smooth with no streaks of unincorporated egg visible on the surface.
Combine Wet and Dry Ingredients
Pour the entire wet ingredient mixture into the bowl of dry ingredients. Use a stiff silicone spatula or wooden spoon to stir gently for 45-60 seconds, just until no dry flour patches remain. The dough will be shaggy, thick, and slightly sticky—do not overmix, as this will create a tough, dense crumb.
Pat Dough into a Loaf
Turn the shaggy dough out onto the prepared floured parchment-lined pan. Use lightly floured hands to pat the dough into a round, domed loaf roughly 15cm (6 inches) in diameter and 5cm (2 inches) tall. Use a sharp serrated knife to cut a deep 1cm (½-inch) cross shape across the top of the loaf to allow even expansion during baking.
Place the loaf on the
Place the loaf on the center rack of the preheated oven and bake for 38-42 minutes, until the crust is deep golden brown, the loaf sounds hollow when tapped firmly on the bottom, and an instant-read thermometer inserted into the center reads 93°C (200°F). Transfer the baked loaf to a wire rack to cool for at least 20 minutes before slicing, to allow the soft crumb to set fully.
Tips
2.If you do not have buttermilk, make a quick substitute by adding 1.5 tablespoons of white vinegar or fresh lemon juice to a measuring cup, then topping with whole milk to reach the 350ml mark; let the mixture rest for 5 minutes at room temperature before using.
3.Resist the urge to slice the bread immediately after baking: the 20-minute cooling rest allows the internal crumb to set, preventing gummy, compressed slices when you cut into the loaf.
OMG I was so intimidated to make bread from scratch but this was SO easy! No fancy yeast or rising time needed, I had it in the oven 10 minutes after I pulled the ingredients out. Slathered it with salted butter fresh out the oven and my whole family devoured half the loaf before dinner even started. 10/10 will make again for our St. Patrick's Day potluck next month!
Game changer for weeknight meal prep! I make a loaf every Sunday now to slice up for quick breakfasts all week—my kids love it slathered with strawberry jam, and I don’t have to stress about grabbing processed pastries on busy school mornings. Only note: I added a handful of raisins the last time I made it and it was chef’s kiss.
Made this yesterday to go with our corned beef and cabbage dinner and it was the star of the show! The subtle sweet flavor pairs so perfectly with salty, savory dishes, and the crust had that perfect crunchy bite while the inside was soft and fluffy. No notes, this is my new go-to soda bread recipe forever.
Wait, can I use whole wheat flour instead of all-purpose for this? I’m trying to add more whole grains to my diet and don’t want to mess up the texture since I’ve never made soda bread before.
Brought this to my office potluck last week and people were literally coming up to me for the recipe before I even set the platter down! It’s sweet enough to feel like a treat but not so sugary that you feel gross after a slice, which is my favorite balance. I served it with a side of honey butter and it was *chef’s kiss*.
I’ve burned every single bread I’ve ever tried to make so I went into this fully expecting a disaster, but it came out perfect?! 50 minutes in the oven exactly as the recipe said, golden brown crust, soft middle, just the right amount of sweet. I’m actually proud of myself lmao. Already texted the recipe to my mom and sister.
Solid recipe, super straightforward. I cut the sugar just a tiny bit because I prefer my soda bread a little less sweet, and it still turned out great. Goes amazing with a bowl of potato leek soup on a cold rainy day.
Wait does this keep well on the counter? I don’t want to make a whole loaf if it’s going to go stale before I can eat it all by myself, lol. I live alone so leftovers are a big consideration for me.
I test a new soda bread recipe every March leading up to St. Patrick’s Day, and this is hands down the best one I’ve ever tried. No weird hard texture, no bland flavor, just perfect sweet, chewy soda bread exactly like my grandma used to make. I’m never using another recipe again.
I was looking for a low-fuss bread to make for my post-workout snacks and this fits the bill! Not overly sweet, made with simple ingredients, pairs so well with peanut butter and banana slices for a quick, filling snack after the gym. Will absolutely be adding this to my regular rotation.
Y’all I accidentally used baking powder instead of baking soda the first time I made this and it still turned out edible? Lmao don’t be like me, double check your ingredients, but even with my dumb mistake it was still way better than the store bought soda bread I usually get. Second time I used the right stuff and it was perfect.
I added a little bit of orange zest to the dough last night and oh my GOD it elevated this so much! The bright citrus pairs so perfectly with the subtle sweet, malty flavor of the bread. 10/10 would recommend the add-in if you have an orange lying around.
Served this at my weekend brunch alongside scrambled eggs, crispy bacon, and fresh fruit, and every single guest asked for seconds. It’s so nice to have a bread option that doesn’t require hours of proofing when you’re running around getting a whole brunch spread ready. Absolute staple from now on.
Quick question: do I have to use buttermilk for this? I don’t keep it on hand regularly and I don’t want to run to the store just for one ingredient if there’s an easy swap.
My kids are SO picky about bread textures—they hate anything too dense or too crusty—and they both went back for second slices of this! I served it with their favorite soup for dinner last night and there were zero complaints, which is basically a miracle in my house. Thank you for this easy win!
I’ve been making soda bread for over 40 years, and I have to say this recipe is spot on. A lot of modern versions add too much sugar or weird mix-ins, but this sticks to the classic sweet profile, with the perfect cross cut on top to let it rise evenly. Great work on this one.
I make a double batch of this every other Sunday for meal prep, slice it up, and keep it in the fridge for quick breakfasts and sides. It toasts up perfectly in 2 minutes, and I love that I don’t have to spend hours in the kitchen to have homemade bread all week. Absolute game changer for my busy work schedule.
Made this to go with my lentil stew last night and it was the perfect pairing! The slight sweetness cut through the earthy, savory stew so well, and the crust held up great when I dipped it in the broth. Will definitely be making this on repeat all soup season.
Y’all I overmixed the dough so bad because I was distracted by my dog barking at the mailman, and it still came out fluffy and delicious? I was sure I’d ruined it because I heard overmixing soda bread makes it tough, but this recipe is so forgiving. Even with my chaotic dog interruption, it was a hit.
I brought this loaf to my neighborhood block party last weekend and it was gone in 15 minutes! Multiple neighbors asked if I’d be bringing it to every block party from now on, which I absolutely will. It’s easy, transportable, and universally loved—what more could you ask for in a recipe?