Irish soda bread with no buttermilk is a hearty homemade bread that’s wonderfully dense on the outside and crispy and golden brown on the outside. Serve with soup, salad, or on its own!
I’ve always loved making homemade bread.
Okay, so that last one isn’t made completely from scratch, but you get the idea! I find that baking bread can be such a soothing activity.
The best part? You get homemade bread as a result.
Irish soda bread is such a classic recipe. It usually uses buttermilk and vinegar as leaveners, but I hardly ever have buttermilk on hand.
And, I personally can’t stand the smell of vinegar, so I don’t enjoy using it in cooking or baking projects.
That’s why I wanted to come up with Irish soda bread with no buttermilk or vinegar!
I’m thrilled with the results. If you’ve been looking for a quick Irish soda bread recipe, you’ve found it! To be enjoyed on St. Patrick’s Day or any time of the year.
Here’s what I’m going to teach you in this post:
- All of the ingredients you’ll need to make Irish soda bread with no buttermilk or vinegar required.
- Step-by-step instructions on how to make this bread at home. You don’t have to worry about kneading it for hours on end!
- Answers to frequently asked questions, like whether or not you can make quick Irish soda bread without milk.
Make this bread to have on hand for toast, or as a side for soup or salad. You can also serve it as a festive treat on St. Paddys Day!
How To Make Irish Soda Bread With No Buttermilk
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your 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 aside to cool while you make your bread batter.
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. Place your Irish soda bread with no buttermilk on 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. Insert a knife into the center of the loaf. If it comes out clean, you can pull your bread out of the oven! Allow it to cool for 5-10 before slicing and serving.
Can You Make Irish Soda Bread Without Milk?
My recipe for quick Irish soda bread with no buttermilk or vinegar doesn’t include either of these ingredients, as you can see on the recipe card below.
That said, you do need to use a bit of traditional milk in the batter, plus in the special wash you’ll have to apply to it before and as it bakes.
If you want to make Irish soda bread without milk at all, I recommend substituting it with a plant-based milk replacement.
Why Is Buttermilk Used In Soda Bread?
As I mentioned above, traditional Irish soda bread recipes use buttermilk and vinegar as leaveners.
I choose to use baking powder and baking soda instead, and I love the way the bread came out. Irish soda bread with no buttermilk or vinegar for the win!
Do You Put Butter On Irish Soda Bread?
Yes! It’s the best way to get that crunchy and golden-brown crust that you know and love.
And, don’t forget to apply the milk and butter mixture as it bakes too. It will come out extra crispy!
Why Is My Irish Soda Bread Hard?
This type of bread is naturally very dense, but that doesn’t mean it should come out as hard as a rock!
If you end up with hard results, you likely added too much baking soda or powder. Follow the instructions on the recipe card carefully!
Other Recipes You’ll Love:
- ¾ cup unsalted butter, softened, divided
- 4 cups all-purpose flour
- ⅓ cup granulated sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ¾ cups milk, divided
- 1 large egg
- ½-1 cup raisins (optional)
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set it aside. Place ¼ cup of the butter in a small bowl and melt it in the microwave; set aside to cool while you mix the bread batter.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, salt and remaining ½ cup butter until the mixture resembles damp sand. Add in 1 ¼ cups milk, egg, and raisins (if using), stirring until combined.
- Turn dough out onto a lightly floured surface and knead lightly, forming it into a round ball. Place the loaf on the prepared baking sheet. Add the remaining milk to the bowl the cooled melted butter and whisk well, then brush the loaf with the mixture. Sprinkle on a bit of sugar, then use a sharp knife to cut an 'X' into the top of the loaf.
- Bake for 45-50 minutes, brushing the loaf 2-3 times with the milk mixture and sprinkling it with a bit more sugar during the baking time. The bread is done when a knife blade is inserted into the center of the loaf and comes out clean.
- Allow the bread to cool for 5-10 minutes, then slice and serve.
Amount Per Serving: Calories: 478Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 73mgSodium: 536mgCarbohydrates: 67gFiber: 2gSugar: 17gProtein: 9g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.