Irish Soda Bread Without Buttermilk

My Irish soda bread without buttermilk is a hearty homemade bread that’s wonderfully dense with a crispy, golden brown crust! It uses just 9 ingredients, including no yeast or buttermilk, and is done from start to finish in just an hour!

My Easy Recipe for Irish Soda Bread

My special Irish soda bread with buttermilk came to be after realizing my buttermilk had gone bad. I love making the traditional version, but decided on a whim to whip this recipe up. When they say the best recipes come from accidents, this proves it!

I decided to use a combination of baking powder and baking soda to replace the leavening effect of buttermilk to get a nice, round loaf. And, when I say this Irish soda bread turned out delicious, I mean it was gone before dinner was even done. I’m pretty sure my son Connor had 7 slices.

I’ve since switched to using this version every year to celebrate St. Patrick’s Day and it saves me that extra visit to the store because I always have everything on hand!

For some more delicious St. Patty’s Day inspiration, I recommend my Dutch oven corned beef, air fryer corned beef, air fryer cabbage, Crockpot ham and cabbage, and watergate salad!

Soda Bread Ingredients

• Unsalted butter – Butter adds richness and keeps the crumb from drying out. I soften the butter so it’s easier to work into the dough.
• All-purpose flour – This forms the structure of the loaf.
• Granulated sugar – A small amount balances the salt and adds subtle sweetness that makes the bread so good.
• Baking powder – Adding a tablespoon is what helps the bread rise. It’s my secret to getting round loaves without using any buttermilk.
• Baking soda – This is still essential for that classic soda bread texture.
• Kosher salt – Salt sharpens the flavor and keeps the bread from tasting flat.
• Milk – Regular milk replaces buttermilk as the liquid base to help keep the loaf moist.
• Egg – The egg adds structure and tenderness so the loaf gets that perfect texture after the bake.
• Raisins – Optional, but I like adding them or currants when I want a slightly sweeter loaf.

How To Make Irish Soda Bread With No Buttermilk

STEP ONE: Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper. Melt ¼ cup of butter in a small bowl in the microwave, then set it aside to cool.

STEP TWO: Add the flour, sugar, baking powder, baking soda, salt, and remaining butter to a large bowl and mix until it resembles damp sand. Then, add 1 ¼ cups of milk, the eggs, and raisins (if using) and stir to combine.

STEP THREE: Place the dough on a lightly floured surface and knead it lightly so that it forms a round ball. Transfer the dough to the prepared baking sheet. Pour the remaining milk into the bowl of melted butter and whisk, then apply the mixture to the loaf with a food-safe brush. Add a bit of sugar on top and then use a knife to cut an X into the top.

STEP FOUR: Bake for 45-50 minutes, making sure to brush the loaf 2-3 times with the milk and butter mixture plus a bit of sugar as it bakes. Allow it to cool for 5-10 before slicing and serving.

Recipe Tips

• For the best texture, I knead the dough lightly on a floured surface until everything just comes together.
• I measure the baking soda and baking powder very carefully when adding them to the dough. Using too much can make the Irish soda bread hard as a rock!
• When I’m scoring the top of the loaf before the bake, I cut a deep cross so the bread can expand properly.
• I brush the loaf 2-3 times with the milk and butter mixture as it’s baking to get that perfect crispy crust on the outside.
• When checking doneness, I tap the bottom of the loaf. If I hear a hollow sound, I know the bread is done.

Variations and Substitutions

• When I want a tangier flavor, I add a tablespoon of lemon juice to the milk before adding to the dough mixture.
• For a more traditional Irish soda bread, I’ll add caraway seeds to the dough. I always skip the raisins in this version.
• I sometimes grate a little orange zest into the dough for a nice punch of citrus flavor.
• Instead of raisins, I love using currants whenever I find them! They’re more traditional and add just the right sweetness to the bread.
• If I’m making a savory Irish soda bread, I like mixing in fresh herbs like rosemary, thyme, parsley, basil, or sage.

Irish Soda Bread without Buttermilk FAQs

Why is buttermilk used in soda bread?

Traditionally, buttermilk reacts with baking soda to help the bread rise and add a little bit of tang. For my Irish soda bread without buttermilk, I use a tablespoon of baking powder to help the bread rise plus regular milk to keep the dough moist.

Why is my Irish soda bread hard?

In my experience, soda bread turns hard when it’s overmixed, overbaked, or has too much baking powder or baking soda in the dough. I always measure carefully, mix gently, and keep an eye on the baking time to avoid a hard loaf.

How do I store leftover Irish soda bread?

I wrap my leftover soda bread tightly in plastic wrap and store it on the counter at room temperature for a few days. I’ve also stored it by cutting the loaf into slices and placing them in an airtight container for convenience, but it does dry out faster this way.

More Easy Bread Recipes

• Easy biscuit recipe
• Zucchini bread with applesauce
• Banana bread
• Garlic cheese bread
• Sweet potato cornbread