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+ servings
baked bred with raisins in a cast iron skillet.
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5 from 6 votes

Homemade Irish Soda Bread

Bread in a hurry! This Homemade Irish Soda bread is a quick bread that doesn't require yeast or kneading and can be ready in just an hour!
Course Bread
Cuisine Irish
Diet Low Fat, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 Slice Bread
Calories 208kcal
Author Tracy



  • 4 cups all purpose flour
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 cup raisins
  • 1 tablespoon caraway seeds


  • Pre-heat oven to 400° F. Grease cast iron skillet or Dutch oven with butter or line a baking sheet or parchment paper.
  • In a large bowl, mix together flour, salt, and baking soda well, then mix in the raisins and caraway seeds.
  • Once ready to bake and oven is pre-heated, make a well with the flour mixture in the bowl and then add buttermilk. With a large spoon, gently mix into a shaggy dough.
  • Gently form into a ball in the bowl, doing so by kneading dough together as little as possible until a shaggy ball just barely comes together. All of the flour may not be incorporated, and that's ok.
  • Add balled dough to greased cast iron, Dutch oven, or baking sheet. Score a 1/3 inch deep X into the center of the dough. Spray top of loaf with a couple of squirts of water.
  • Bake for 40-45 minutes until golden brown or it reaches an internal temperature of 200° F.
  • Let cool for at least 30 minutes until slicing.


Serving size is for 1 slice of 12 slice loaf.
Always spoon and level your flour when measuring for baking. Using weights is the most accurate way to measure. 
Don't add the buttermilk until you're ready to bake. Once the buttermilk and baking soda mixes, it will start to activate and you want this to happen in the oven. 
Don't over mix!  Be sure to mix until dough just barely forms a shaggy dough and then form into a ball. If you want to knead it, be sure you don't work it too much, knead it max 5-6 times. 
Store in an airtight container for up to 3-4 days. 
Freeze fresh baked and fully cooled bread for up to 2 months wrapped in plastic or aluminum foil. 


Calories: 208kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 392mg | Potassium: 192mg | Fiber: 2g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg