Easy Irish Soda Bread

Our Easy Irish Soda Bread is a quick bread that requires no yeast and no rising. It has a soft texture with a crunchy crust on the outside, a cross between a cake and bread. Each slice is filled with raisins and bits of chocolate giving this Irish soda bread a delightful flavor and subtle sweetness.


The Month of March…

We love the month of March.  It’s the month when the weather begins to warm up and we see the first wonderful signs of spring.  We also get to celebrate St. Patty’s Day, followed by St. Joseph’s Day (on the 19th) with delicious treats. Today, we’re excited to share this Easy Irish Soda Bread recipe which was inspired and adapted from allrecipes. For more delicious treats, try our St. Patrick’s Day Green Chocolate Bark, and Italian Cream Puffs for St. Joseph.  And we can’t forget our boozy frozen grasshopper.

A slice of Irish bread on a wood boardl

This Easy Recipe for Irish Soda Bread…

This recipe will make 2 loaves of Irish Soda Bread and bake in less than an hour. Best of all? There’s no downtime, no kneading, and no waiting to rise.  Just blend all the ingredients with a good whisk, then divide the batter into 2 baking pans, and bake!   

It’s that easy!  

A fully baked Irish soda Bread resting on wood board.

Overview To Make It…

Our full printable recipe is below. This recipe for Irish soda bread dough comes together in about 10 minutes. You need buttermilk, eggs, cinnamon, vanilla extract, flour, sugar, baking soda and powder, salt, butter, raisins, and mini chocolate chips.

Ingredients Needed…

For this recipe, you will need the following ingredients (with few affiliate links). Also, all our recipes include US customary measurements for convenience. Use this chard to convert measurements for common ingredients!

Easy Directions To Follow:

       1. First, in a small bowl, whisk all the liquid ingredients: buttermilk, eggs, and vanilla extract.  

All the ingredients are laid out on the counter. And a white mixing bowl whisking the liquid.

       2.  Second, blend all the dry ingredients in a large mixing bowl.  Then cut the butter into the flour, the same way we do when we make a pie crust or make our blackberry lemon crumble bars.  You can do this with either a fork, your hands, or with a pastry cutter.   

QUICK NOTE: I prefer to use my hands and get the butter evenly incorporated into the flour, making the flour very soft and crumbly. 

        3.  Stir in the raisins and mini chocolate chips. 

Dry ingredients in a  silver bowl and liquid poured into the mixing bowl.

        4.  Next, gradually pour the liquid into the large mixing bowl and whisk until all the dry ingredients are well incorporated. 

QUICK NOTE: It is best to switch over from a whisk to a large wooden spoon when the mixture becomes too heavy to whisk any further.  Plus, the dough will be very soft, sticky, and pliable. 

Photo fo the dough and divided into 2 baking pans. by 2sistersrecipes.com          5.  Spoon and divide the mixture into two round baking pans.  Spoon the mixture into the center of the pans.  Do not spread it. 

6. Bake until the crust is brown and when a toothpick inserted in the center comes out clean.  Slice and enjoy! Yields: 16 to 24 servings

one photo of cake batter in baking pan, and the other is fully baked. by 2sistersrecipes.com

Baking Notes and Tips…

  • Gather and check your ingredients! Be sure your baking soda and baking powder have not expired.
  • No need for any fancy equipment, just a whisk and a large wooden spoon.
  • This recipe yields 2 loaves of bread.
  • It is important to whisk the “egg mixture into the flour mixture” as best as you can. Then use a large wooden spoon to help you finish incorporating the flour into the dough.  
  • The dough will be very thick and sticky.
  • Keep in mind, we used two 8-inch baking pans. If you different size pans, the height of these breads will vary.
  • As always, all ovens vary. It is BEST to check the breads when a toothpick is inserted in the center and comes out clean
  • After they cool, dust on top with powdered sugar, but this is optional. 

Storing and Freezing…

  • This bread will stay fresh for up to 3 to 4 days if you store it tightly wrapped with clear wrap or in a zip-lock plastic bag, or air-tight container. 
  • It freezes well for up to 1 month. 

More Quick Bread Recipes You’ll Love!

Your comments help us! Have you tried this easy Irish soda bread?  If you do, please let us know and leave a comment with a star rating.  For more delicious ideas and recipes, follow us on INSTAGRAM, PINTEREST & FACEBOOK.

Happy Baking! 🙂

Yield: 2 loaves of bread

Easy Irish Soda Bread

A slice of Irish bread on a wood boardl

Easy Irish Soda Bread is a delicious bread that's incredibly simple and bakes in less than an hour. It's a cross between a cake and bread. Each slice is filled with a flavorful combination of raisins and bits of chocolate throughout, making this Irish soda bread a terrific treat!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 1 + 1/2 cups (337.5 grams) of buttermilk - at room temperature
  • 3 whole eggs - at room temperature
  • 1 + 1/2 tsp. vanilla extract
  • 4 cups (480 grams) of all-purpose flour
  • 1 + 1/4 cups (251 grams) granulated sugar
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 cup (113 grams, 1 stick) unsalted butter - sliced into pieces
  • 1 + 1/2 cups (225 grams) raisins
  • 1/4 cup (40 grams) mini semi-sweet chocolate chips
  • with powdered sugar, for dusting


  1. Preheat oven to 350 degrees F (177C). Rearrange your racks in the oven to make sure there is one in the center.
  2. Lightly spray two 8-inch round baking pans with cooking spray and dust them with some flour, and set them aside.
  3. In a small mixing bowl, whisk together the buttermilk, vanilla extract, and three eggs. Set aside.
  4. Next, in a large mixing bowl, stir together the flour, sugar, salt, cinnamon, baking soda, and baking powder.
  5. Cut the butter into pieces and with a pastry cutter or with your hands work the butter into the flour mixture until the flour is nice and crumbly soft.
  6. Stir in the raisins and mini chocolate chips and blend to combine.
  7. Slowly pour the buttermilk mixture into the flour mixture and whisk as you work to combine it all. Then use a large wooden spoon to help blend it evenly. The dough mixture will be very soft and sticky.
  8. Divide the batter evenly into the two prepared round baking pans. Do not spread it. The bread will rise as it bakes. Place both pans on the center rack in your preheated oven.
  9. BAKE for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the loaves of bread to cool in their pans for 10 minutes. Then remove from pans, and transfer to a wire rack to cool completely.
  11. Dust with powdered sugar on top.
  12. yields: 2 loaves


Storing and Freezing:

  • This bread will stay fresh for up to 3 to 4 days if you store it tightly wrapped with clear wrap or in a zip-lock plastic bag, or in an air-tight container. 
  • It freezes well, and for up to 1 month. 

Nutrition Information:


20 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 231Total Fat: 6.4gSaturated Fat: 3..7gTrans Fat: 3.7gCholesterol: 38mgSodium: 244mgCarbohydrates: 40.2gFiber: 1.7gSugar: 18gProtein: 4.6g

Did you make this recipe?

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  1. I’ve yet to taste Irish Soda Bread! Your recipe sounds wonderful and almost cake-like. March is a wonderful month! Although we could still get snow here in the north, the days are getting longer and soon it will be daylight savings time! My birthday is this month also! 🙂

    1. So nice to hear from you, Susan! Thank you so much. You’ll have to try this recipe! This recipe for Irish Soda bread is truly delicious. I gifted one loaf to a friend, and my family finished the other in just two days. It was that good. It’s been so cold here in the South as well, and we’re so looking forward to it warming up as well.
      So glad to hear we both celebrate our birthdays in March! How nice! Cheers to you and me, and Happy Birthday! 🙂

    1. Thank you for book marking our recipe Bernadette. Welcome to our blog, it’s so nice to meet you! Looking forward to seeing what you’re cooking in the kitchen. Have a great weekend!