World's Best Irish Soda Bread Recipe 𑗅 Sweet, Moist, & Simple

Ingredients

• 4 cups All-Purpose Flour (Can be substituted with a gluten‑free flour blend; no other adjustments needed)
• 1 cup Granulated Sugar (Adds sweetness; essential for the ‘sweet’ version)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 0.25 teaspoon Salt
• 1 Large Egg (Room temperature)
• 1.33 cup Buttermilk (If unavailable, make soured milk: 1 cup milk + 1 tbsp white vinegar, let sit 5 min)
• 0.33 cup Unsalted Butter (Melted and cooled before adding)
• 1 teaspoon Orange Zest (Optional; add with dry ingredients)
• 0.5 cup Dried Cranberries (Optional; can substitute raisins or golden raisins)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, and optional orange zest until evenly distributed.

   Time: PT5M

2. Prepare Wet Ingredients

   Melt the butter, let it cool, then whisk together the egg, buttermilk (or soured milk), and the cooled melted butter in a separate bowl.

   Time: PT5M

3. Mix Wet Into Dry

   Make a well in the center of the dry mixture and pour the wet ingredients in. Stir gently until the dough comes together; it will look shaggy at first.

   Time: PT5M

4. Incorporate Cranberries

   Add the dried cranberries (or raisins) and, using clean hands, knead the dough briefly to distribute the fruit evenly and eliminate any flour pockets.

   Time: PT5M

5. Prepare Baking Pan

   Generously butter the 9‑inch cast iron skillet (or chosen pan) to prevent sticking.

   Time: PT2M

6. Shape the Dough

   Wet your fingertips, then shape the dough into a smooth ball and place it in the center of the prepared pan.

   Time: PT3M

7. Score the Top

   Dip a sharp knife in water, then cut a shallow cross into the top of the dough for a traditional look.

   Time: PT2M

8. Bake

   Place the pan in a pre‑heated oven at 375°F. Bake for 50‑55 minutes if using all‑purpose flour, or 60‑70 minutes for a gluten‑free blend, until the crust is golden and a toothpick inserted comes out clean.

   Time: PT55M

   Temperature: 375°F

9. Cool and Serve

   Remove the bread from the oven, let it cool in the pan for 5 minutes, then transfer to a cooling rack. Slice and serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑Free All‑Purpose Flour Blend
• Instead of Granulated Sugar: Coconut sugar, Honey (use less)
• Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Buttermilk: Kefir, Plain yogurt thinned with milk
• Instead of Unsalted Butter: Margarine, Coconut oil (melted)
• Instead of Dried Cranberries: Raisins, Golden raisins

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• 9‑inch Cast Iron Skillet
• Sharp Knife
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Whisking dry ingredients together ensures even leavening.
• Combining wet ingredients without over‑mixing prevents a dense crumb.
• Hand‑mixing to eliminate flour pockets is essential for gluten‑free flour.
• Scoring a cross allows the bread to expand evenly.
• Adjusting bake time based on flour type (all‑purpose vs gluten‑free).

Chef Tips from the Video

• Use a kitchen scale for flour (≈ 480 g) for consistent results.
• Room‑temperature ingredients combine more smoothly.
• Brush the top with a little melted butter before baking for an extra glossy crust.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 3 days.

Freezer: Slice, wrap each piece in foil or freezer bag, and freeze for up to 2 months.

Room temperature: Can sit on the counter for up to 1 day; keep covered.

Make-Ahead Tips

• Bake the bread a day ahead; reheat slices in a toaster or oven.
• Freeze baked slices and toast directly from frozen.

Frequently Asked Questions