Description
This Irish Soda Bread recipe is a quick and easy classic bread made with buttermilk, baking soda, and a touch of sweetness from sugar and chocolate chips. It's perfect for breakfast or a cozy snack and requires no yeast or rising time. Baked in a skillet, this bread has a dense yet tender crumb and a rustic crust.
Ingredients
Units
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
Wet Ingredients
- 1 3/4 cup buttermilk
- 2 large eggs
- 2 tablespoon unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Grease a 12-inch cast iron skillet with cooking spray and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips to evenly distribute them.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter until well combined.
- Form the Dough: Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon until a rough dough forms. Lightly flour your hands and knead the dough gently either in the bowl or on a floured surface just until it forms a rough ball. Avoid over-kneading to keep the bread tender.
- Prepare for Baking: Place the dough ball into the greased skillet. Score the top with a sharp knife by cutting an 'X' shape or a few lines about an inch deep to allow steam to escape and help cook the center evenly.
- Bake the Bread: Bake in the preheated oven for 45 minutes to 1 hour until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the skillet for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature with butter or jam as desired.
Notes
- If the dough feels too wet or sticky, gradually add a little more flour to help it come together without over-kneading.
- Store leftover Irish soda bread tightly wrapped in plastic wrap or airtight containers to prevent drying out; it will keep for 3 to 4 days at room temperature.
- For longer storage, freeze the bread for up to 3 months; thaw before serving.
- If you don't have a cast iron skillet, a regular baking sheet can be used instead.
- Do not over-knead the dough to maintain a tender crumb—knead just enough to shape into a ball.
- This bread is excellent served warm for breakfast alongside coffee or tea, with optional butter or jam.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 260 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
