Irresistible Irish Soda Bread

Irresistible Irish Soda Bread

4.6 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 197.9
  • Total Fat: 5.2 g
  • Cholesterol: 27.6 mg
  • Sodium: 473.0 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 5.1 g

View full nutritional breakdown of Irresistible Irish Soda Bread calories by ingredient
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Submitted by: AMYBETH70


A very easy, very good tasting bread. A very easy, very good tasting bread.
Number of Servings: 12


    3 cups all-purpose flour
    1 tbsp. baking powder
    1/3 cup white sugar
    1 tsp. salt
    1 tsp. baking soda
    1 Eggland's Best large egg, lightly beaten
    2 cups Cultured Reduced Fat Buttermilk (Safeway)
    1/4 cup butter, melted


Best if made the day before, or several hours before serving.

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan (preferably non-stick).

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65-70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight for best flavor.

Substitution: Can use light butter instead, but you'll need to recalculate recipe.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user AMYBETH70.


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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I made this very easy recipe with a few tweaks: First I added two tablespoons of carraway seed, then I added one cup of dried cranberries (I soaked them in hot water first to make them nice and tender), finally I baked the bread at 350 in muffin cups! Individual soda bread servings for on the go! - 3/16/08

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  • Although very different from any Irish Soda Bread I have baked, it was very delicious and I am making it again.
    - 3/20/16

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  • Looks like an easy recipe. I'm making this using a 12 muffin cup pan. Just wondered if the time and/or oven temp should be adjusted. If so, by how much? - 3/5/16

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  • Made this for St. Patrick's day. I tried this using Splenda granular and a few very minor changes. Good! My only problem is that the sodium is high for one serving. Have to plan it in my day more carefully. The lowfat and low cholesterol were great! - 4/10/13

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  • I found this online to go with Corned Beef & Cabbage. My 15yr. old granddaughter made it and it turned out great. I didn't know it was here on sparkpeople until now. - 3/20/12

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  • This was so delicious. i used egg beaters. My family loved it, even very picky eaters. Made some more from company this evening! - 11/4/11

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  • This was really a great bread! I was surprised at home much it raised. It actually overflowed some, so next time I will put some tinfoil under the bread pan. We really enjoyed this springy/airy bread hot from the pan. - 7/7/11

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  • It seemed like too much for the loaf pan (I added a cup of raisins, which I soaked in the recipe's liquid first, but it looked like too much even before I added them), so I went with what I saw in another recipe and used a springform pan. Yummy! - 6/1/11

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  • This was a very easy recipe to make. My family and I enjoyed it very much on St. Patricks day. :) - 3/19/11

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  • Very good. I added golden raisins and caraway seeds. Made a loaf and muffins. - 3/15/10

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  • So easy and so tasty! Made it for St. Patrick's Day in a shamrock shaped cake pan and turned out great. I might add raisins or cranberries next time. Also, I used wheat flour instead of white so it had a darker color to it, but this will be a staple of Irish meals for many years. - 4/15/09

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  • This was really good! I plan on making it again, but adding blueberries! - 3/16/09

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  • This is a wonderful bread. It domes up like a yeast bread and has a very nice flavor and texture. I call it a quick bread because it utterly simple to make. I have given it as gifts; it looks like I spent all day on it. - 2/16/08

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