Quick & Easy Irish Soda Bread

Get your ingredients ready!

Years ago when we first moved to Seattle I was so excited to find a ton of Irish pubs here in the city. I’ve never been to Ireland and it has definitely been a dream of mine to go. You see, years ago when our twins were born I needed something to occupy my brain. I went from flying all over the United States for my job as a clinical researcher in epilepsy. I worked with the top neurologists in the US. I loved my job, but it just wasn’t doable with newborn twins. Frankly, I wouldn’t change my time as a stay-at-home mom for the world. They have grown into amazing young men.

That being said, I need something to challenge me so I started doing genealogy on my dad’s side of the family. I didn’t know much, but I slowly and with the help of my amazing Aunt Janice, matriarch of the family, we solved the puzzles slowly. It turned out we were much more Irish than even they knew. I danced a jig and jumped into my family roots with two feet.

Now, I have always been intimidated by making bread, but when I came across a recipe for Irish Soda Bread and it didn’t include yeast, I thought I’d give it a try. It wasn’t as hard as I thought! This bread goes perfect with the absolutely yummy Beef & Guinness Stew from my previous post. I’m sure you are going to love this quick, easy crunchy Irish Soda Bread to dunk into that rich and flavorful stew! Did you miss that recipe? Click HERE.

Tip: Do not over kneed the dough. Keep it simple.

Quick & Easy Irish Soda Bread

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A crunchy, moist healthier version of a classic Irish favorite.


  • 3 cups all purpose flour
  • 3 cups wheat flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 c. chilled butter, cut into cubes
  • 2 cups buttermilk


  1. Preheat oven to 425 F. Spary heavy baking sheet with non-stick cooking spray or use parchment paper.
  2. Whisk both flours, brown sugar and baking soda in a medium sized bowl to blend.
  3. Add cut in butter until butter is reduced to pea-sized pieces.
  4. Add buttermilk; stir until shaggy dough forms.
  5. Turn dough onto a lightlight floured work surface. Knead until dough comes together, about 10 turns. DO NOT OVER KNEAD. Shape dough into 7-inch round.
  6. Place dough on prepared baking sheet. Cut a large X, 1/2-inch deep, into the top of the dough.
  7. Bake bread until deep brown in color and bottom sounds hollow when firmly tapped, about 40 minutes. Transfer bread to a rack to coll completely.

I hope you enjoy this wonderful treat! For more adventures follow me at PeppyFitFoodie.com by clicking on the Subscribe button!

I’m also on Instagram @peppyfitfoodie and Facebook!

Coming Soon…..Running with Your Tribe and Expo West!

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