Name: Crispy Irish Soda Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Irish
Ingredients: 1 and 3/4 cups buttermilk; 1 large egg (optional); 4 and 1/4 cups all-purpose flour, plus more for hands and counter; 3 tablespoons granulated sugar; 1 teaspoon baking soda; 1 teaspoon salt; 5 tablespoons unsalted butter, cold and cubed; 1 cup raisins

There’s nothing quite like sinking your teeth into a slice of freshly baked, golden-crusted bread — and this Crispy Irish Soda Bread Recipe delivers exactly that classic comfort every time. Whether you’re new to soda bread or looking for a tried-and-true loaf, this one’s super easy and doesn’t need any yeast!

A round loaf of bread with a rough, golden-brown crust sits on a white marbled surface. The bread's crust has cracks and small dark spots where raisins are visible, giving texture and depth to its uneven surface. The edges of the loaf show a slightly more crumbly and lighter brown color. A green cloth partially frames one side of the bread, adding a touch of color contrast to the scene. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Irish Soda Bread Recipe
Top Tip
How to Serve Crispy Irish Soda Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Irish Soda Bread Recipe

Why You'll Love This Recipe

I absolutely adore this recipe because it feels like a warm hug from the Irish countryside right in my kitchen. It’s simple, fast, and results in bread that’s crusty on the outside but still soft and inviting inside — the kind you want to share with friends and family.

No yeast required: It’s a quick bread that you can whip up without any rising time.
Delightfully crunchy crust: That signature golden crust that makes soda bread so special.
Versatile baking options: Use a baking sheet, cast iron skillet, or even a Dutch oven depending on your mood.
Optional richness and sweetness: Add an egg or raisins if you want a touch more depth and sweetness.

Ingredients & Why They Work

Before you start mixing, here are some friendly tips about the ingredients. Using fresh buttermilk really makes a difference in tang and tenderness. Also, don’t skimp on the cold butter — it gives you that wonderfully crumbly texture we all crave in a traditional Irish soda bread.

Flat lay of a small mound of all-purpose flour, a few tablespoons of granulated sugar in a small white ceramic bowl, one teaspoon baking soda in a small white ceramic bowl, one teaspoon salt in a small white ceramic bowl, five cold unsalted butter cubes, one large whole egg with a clean shell, a small white ceramic bowl filled with buttermilk, and a small white ceramic bowl with a handful of raisins, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Buttermilk: Provides natural acidity that reacts with baking soda to leaven the bread without yeast.
Large egg (optional): Adds extra richness and helps bind the dough, but traditional soda bread often skips this.
All-purpose flour: The foundation for the bread, spooned and leveled for accurate measurement.
Granulated sugar: Just a touch to balance the savory notes and enhance browning.
Baking soda: The key leavening agent reacting with buttermilk to create rise and softness.
Salt: Brings out all the flavors and balances sweetness.
Unsalted butter, cold and cubed: Cut into the flour to create a tender crumb and flaky texture.
Raisins (optional): For a subtle sweetness and chewy bites if you want to jazz things up a bit.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Irish Soda Bread Recipe is how easily you can make it your own. Whether you prefer it plain, studded with juicy raisins, or with a little extra richness from an egg, there’s room to tailor it to your taste and occasion.

Plain and Simple: Omitting the egg and raisins gives you the classic, rustic texture of traditional soda bread. I love this version toasted with butter for breakfast—it’s nostalgia in every bite.
Raisin Sweetness: Adding a cup of raisins gives a lovely burst of sweetness to each slice. This variation was my personal favorite growing up during the holidays when my grandmother added a little extra sugar to make it feel more festive.
Egg-Enriched Dough: Incorporating the optional egg lends a richer crumb and subtle tenderness. It’s perfect when you want something a touch more indulgent but still lovely with savory soups or stews.
Pan Choices: You can bake this bread on a baking sheet lined with parchment, in a cast iron skillet for a rustic feel, or even in a cake pan or dutch oven with the lid off. Each gives a slightly different crust and shape, so experiment to find the perfect look and texture.
Dietary Tweaks: For a dairy-free or vegan version, you can substitute buttermilk with a plant-based milk and vinegar mixture and omit the egg. It won’t be exactly the same but delicious in its own right!

Step-by-Step: How I Make Crispy Irish Soda Bread Recipe

A round loaf of bread with a golden brown crust rests on a white marbled surface, partially sliced into three thick pieces. The inside of the bread is light cream in color and soft in texture, speckled evenly with dark raisins. The loaf’s surface is slightly cracked and textured, showing a rustic, homemade look. The slices are arranged leaning against the main loaf, revealing the moist, dense crumb interspersed with the dark raisins. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 400 degrees Fahrenheit (204 degrees Celsius) to get that perfect heat ready. While it warms up, choose your vessel—be it a baking sheet lined with parchment, a well-seasoned cast iron skillet, cake pan, pie dish, or a dutch oven (baking with the lid off). Grease or line your pan accordingly to prevent sticking. This step ensures your bread’s crust crisps up beautifully.

Step 2: Whisk Wet Ingredients

In a medium bowl, whisk together 1 and ¾ cups of cold buttermilk with 1 large egg if you’re using it. This mixture is going to do all the heavy lifting for leavening when it reacts with the baking soda later. If you skip the egg, just whisk the buttermilk on its own. Set this aside for now.

Step 3: Combine Dry Ingredients and Cut in the Butter

In a large bowl, whisk together 4 and ¼ cups of all-purpose flour, 3 tablespoons of granulated sugar, 1 teaspoon of baking soda, and 1 teaspoon of salt until well combined. Then, add 5 tablespoons of cold, cubed unsalted butter. Using a pastry cutter, fork, or clean fingers, work the butter into the flour until the mixture looks like pea-sized crumbs. This step is crucial for that crumbly, tender structure. If you’re adding 1 cup of raisins for a fruity twist, stir them in now.

Step 4: Fold in Wet Ingredients and Form the Dough

Pour the buttermilk and egg mixture into the dry ingredients. Gently fold everything together—you want to combine until the dough becomes too stiff to stir but don’t overmix. The dough will be crumbly and shaggy at this point, which is completely normal.

Step 5: Knead the Dough Briefly

Turn the dough out onto a lightly floured surface. With floured hands, shape it roughly into a ball. Knead gently for about 30 seconds to thoroughly incorporate any dry flour patches and bring it together. If the dough feels too sticky to handle, sprinkle a little more flour—but be careful not to add too much, or the bread will be dense.

Step 6: Shape and Score Your Loaf

Transfer your formed dough ball to the prepared pan or skillet. Using a very sharp knife or a bread lame, make a shallow cut about ½ inch deep—an X or a single slash works well. This scoring helps the bread expand beautifully while baking and creates that signature look.

Step 7: Bake to Golden Perfection

Bake your Irish soda bread in the hot oven for 45 to 55 minutes. Keep an eye on it—if it’s browning too quickly on top, loosely tent with foil to prevent burning. The bread is perfectly done when it’s deep golden-brown and an instant-read thermometer inserted in the center hits 195 degrees Fahrenheit (90 degrees Celsius). Your kitchen will be filled with a warm, comforting aroma by this point!

Step 8: Cool and Enjoy

Remove the bread from the oven and let it rest in the pan for 10 minutes—this helps the crumb set so the bread slices nicely. Then transfer to a wire rack to cool a bit more if you’d like, or dive in warm. It’s delicious at room temperature or toasted with butter, jam, or your favorite spread.

Step 9: Storing Leftovers

Wrap leftover bread tightly in aluminum foil to keep it fresh. Store it at room temperature for up to 2 days or pop it in the refrigerator where it will keep for up to a week. Whenever you want a quick snack, toast a slice to refresh that crispy crust and soft crumb!

Top Tip

Getting the best out of your Crispy Irish Soda Bread Recipe is all about a few thoughtful touches. These tips come straight from my kitchen experiments and grandma’s wisdom—so you can skip the trial and error and enjoy flawless bread every time!

Keep the Butter Cold: Cold butter helps create that delightfully crumbly texture that crisps up beautifully. Don’t skip this—it’s the secret to that classic crust!
Don’t Overmix the Dough: Fold gently until the dough is just combined. Overworking the dough can make the bread tough, so treat it with care like you’re folding in a delicate batter.
Score Deep and Confidently: That X or slash isn’t just decorative—it lets steam escape so the bread cooks evenly all the way through. A ½ inch deep cut does the trick perfectly.
Watch the Browning: If your bread is coloring too fast, lightly tent it with foil midway through baking. This keeps the crust crispy without burning.

How to Serve Crispy Irish Soda Bread Recipe

A round dough ball with light beige color and a rough texture sits in a black cast iron pan. The dough has small dark spots of raisins or currants scattered through it. There are four shallow cuts forming a cross on the top, dividing the surface into four parts. The pan is on a white marbled surface, and the scene is brightly lit. photo taken with an iphone --ar 2:3 --v 7

Garnishes

This rustic bread stands beautifully on its own, but sprucing it up a bit never hurts! Think creamy Irish butter melting on a warm slice, a drizzle of honey for a touch of sweetness, or a smear of tangy cream cheese. If you included raisins, a pat of salted butter really complements the sweetness beautifully. Fresh chopped herbs like chives or parsley also add a lovely, fresh pop.

Side Dishes

Crispy Irish Soda Bread is the perfect companion to hearty soups and stews—imagine it alongside a classic Irish lamb stew or a bowl of creamy potato soup. It also pairs wonderfully with sharp cheddar cheese and a side of colcannon (mashed potatoes with kale or cabbage). For breakfast, serve it toasted with eggs and smoked salmon for a traditional Irish brunch vibe.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh loaf, wrap any leftovers tightly in aluminum foil to keep that crispy crust from going soft. Store it at room temperature for up to 2 days or refrigerate for up to 1 week. This way, your bread stays flavorful and moist without drying out.

Freezing

Want to save some for later? Wrap the cooled bread tightly in plastic wrap and then place it inside a sealed freezer bag. Your Crispy Irish Soda Bread Recipe loaf can be frozen for up to 3 months. When ready, thaw at room temperature before reheating.

Reheating

To bring your leftover or thawed bread back to life, pop it in a 350°F (175°C) oven for 10–15 minutes. This crisps the crust right back up and warms the center perfectly. Alternatively, a quick toast in your toaster or toaster oven works wonderfully for individual slices.

Frequently Asked Questions:

Can I make this Crispy Irish Soda Bread Recipe without an egg?

Absolutely! The egg is optional and mainly adds richness. The bread will still turn out beautifully traditional and dense without it thanks to the buttermilk and baking soda.

What’s the best pan to bake my soda bread in?

You have lots of great options—baking sheet lined with parchment, a seasoned cast iron skillet, cake pan, pie dish, or a dutch oven all work well. Each gives the bread a slightly different crust and shape, so pick your favorite!

How do I know when the bread is fully baked?

The bread is done when it’s golden brown with a crisp crust. For the most accurate check, use an instant-read thermometer—it should reach 195°F (90°C) in the center.

Can I add raisins or other mix-ins?

Yes! Adding about 1 cup of raisins is traditional and adds sweetness. You can also experiment with other dried fruits or even nuts if you like, just fold them in with the dry ingredients.

Final Thoughts

My grandmother’s Crispy Irish Soda Bread Recipe holds such a warm place in my heart—and I hope it does in yours, too. It’s simple, comforting, and perfectly rustic with that crispy crust and tender crumb. Whether you enjoy it fresh from the oven, toasted with butter, or alongside your favorite hearty meal, it’s a little slice of Irish tradition that never fails to bring joy to the table. Happy baking!