Easy Irish Soda Bread Recipe with Irresistible Honey Butter Spread

Let me tell you, the smell of freshly baked Irish soda bread wafting through the kitchen is downright magical. It’s that warm, comforting aroma that makes you want to pull up a chair, slice a thick piece, and slather it with honey butter before anyone else gets to it. The first time I baked this easy Irish soda bread recipe, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, it feels like a cozy hug wrapped in a loaf.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a version of this bread on rainy weekends, and it was always the highlight of the day. I stumbled upon this recipe while trying to recreate that nostalgia but with a simpler twist—no yeast, no fuss, just pure, nostalgic comfort. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy and perfect for brightening up your Pinterest cookie board or making a sweet treat for your kids after school.

After testing this recipe multiple times (in the name of research, of course), it quickly became a staple for family gatherings, gifting, and those “I need something homemade” moments. If you’re looking for a bread that’s both approachable and irresistibly delicious, this easy Irish soda bread recipe with irresistible honey butter spread is one you’re going to want to bookmark.

Why You’ll Love This Recipe

This easy Irish soda bread recipe isn’t just any bread—it’s the best kind of comfort food that comes together without stress or complicated steps. Here’s why you’ll love making it (and eating it!):

• Quick & Easy: Ready in under an hour, perfect for busy mornings or last-minute gatherings.
• Simple Ingredients: No fancy grocery trips needed; you probably have everything in your pantry already.
• Perfect for Any Occasion: Whether it’s St. Patrick’s Day, brunch with friends, or a cozy dinner, this bread fits right in.
• Crowd-Pleaser: Kids and adults alike rave about its tender crumb and slightly tangy flavor.
• Unbelievably Delicious: The honey butter spread takes it over the top with a sweet, creamy finish.

What sets this recipe apart? It’s all about the balance—the perfect blend of baking soda and buttermilk creates that classic rise without waiting hours. Plus, mixing in a touch of sugar and a pinch of salt keeps the flavor just right, not too sweet but never bland. The honey butter? Let’s just say it’s a game changer. Whipped smooth, sweet, and buttery, it’s a spread that makes you close your eyes after the first bite.

This recipe isn’t just good; it’s the kind that turns simple ingredients into a soulful, satisfying treat you’ll want to make again and again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the honey butter is an easy, luscious addition you can whip up in minutes.

• For the Irish Soda Bread:
• 2 ¾ cups (345g) all-purpose flour (I recommend King Arthur for best texture)
• 1 teaspoon baking soda (make sure it’s fresh for best rise)
• 1 teaspoon salt
• 1 tablespoon granulated sugar (adds a subtle sweetness)
• 1 ¾ cups (420ml) buttermilk, cold (if you don’t have buttermilk, mix 1 ¾ cups milk with 1 tablespoon lemon juice and let sit 5 minutes)
• For the Honey Butter:
• ½ cup (115g) unsalted butter, softened (use a good-quality butter like Kerrygold)
• 3 tablespoons honey (local honey adds a lovely floral note)
• Pinch of sea salt (to balance the sweetness)

Seasonal tip: Feel free to add a handful of raisins or dried currants to the dough for a traditional touch, or swap out honey for maple syrup in the butter for a fall twist. For a gluten-free version, almond or oat flour can be experimented with, but expect texture changes.

Equipment Needed

• Large mixing bowl – I prefer a sturdy ceramic or glass bowl for easy mixing
• Measuring cups and spoons – accuracy is key, especially with baking soda
• Wooden spoon or silicone spatula – for mixing the dough gently
• Baking sheet or cast iron skillet – either works great; cast iron gives a nice crust
• Parchment paper (optional) – to prevent sticking and ease cleanup
• Cooling rack – essential to cool the bread evenly and keep the crust crisp

If you don’t have a cast iron skillet, no worries—a regular baking sheet lined with parchment paper will do just fine. I’ve tried both, and honestly, the skillet gives a slightly better crust but the baking sheet is a close second. For budget-friendly options, basic aluminum pans work well too. Just make sure your tools are clean and dry to avoid soggy spots.

Preparation Method

1. Preheat your oven to 425°F (220°C). This high heat jump-starts the rise and helps form a crisp crust. Line your baking sheet with parchment paper or lightly grease your cast iron skillet. (5 minutes prep)
2. Mix the dry ingredients: In your large mixing bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon sugar until evenly combined. This ensures the baking soda is well distributed, which is key for an even rise. (2 minutes)
3. Add the buttermilk: Make a well in the center of the dry mix and pour in 1 ¾ cups (420ml) cold buttermilk. Using a wooden spoon or spatula, gently stir until the dough just comes together. It will be sticky and shaggy—that’s exactly right. Resist the urge to overmix; overworking can make the bread tough. (3-4 minutes)
4. Shape the dough: Turn the sticky dough out onto a lightly floured surface. Quickly and lightly knead it just a few times—about 4 or 5 folds—to bring it into a rough ball shape. Pat it into a round loaf about 7 inches (18cm) in diameter. (3 minutes)
5. Score the bread: Place the dough on your prepared baking sheet or skillet. Using a sharp knife, cut a deep cross (about 1/2 inch or 1.25cm) into the top. This traditional step helps the bread expand and also adds a rustic look. (2 minutes)
6. Bake: Pop the bread into the preheated oven and bake for 35-40 minutes. The bread should be golden brown and sound hollow when tapped on the bottom. If it’s browning too fast, tent loosely with foil. (35-40 minutes)
7. Cool: Transfer the bread to a cooling rack and let it cool for at least 30 minutes before slicing. This rest time lets the crumb set and prevents squishing when you cut. (30 minutes)
8. Make the honey butter: While the bread cools, whip together ½ cup (115g) softened unsalted butter, 3 tablespoons honey, and a pinch of sea salt until smooth and creamy. Adjust honey to taste if you like it sweeter. (5 minutes)
9. Serve: Slice thick pieces of your warm (or room temperature) soda bread and spread generously with honey butter. Enjoy the contrast of crunchy crust and soft, tender crumb with that melt-in-your-mouth butter. (Immediate!)

Cooking Tips & Techniques

Here’s what I’ve learned from a few too many attempts at Irish soda bread (and some happy accidents):

• Don’t skip the buttermilk: It reacts with the baking soda to make your bread rise without yeast—and gives a slight tang that’s signature to soda bread.
• Keep mixing gentle and quick: Overworking the dough results in a tough loaf. Stir until just combined, then minimal kneading.
• Use fresh baking soda: Old baking soda can lose its power, so always check the expiry date or test it with vinegar beforehand.
• Check your oven temperature: An oven thermometer can save you from under- or over-baking. Soda bread needs a hot oven for a crisp crust.
• Don’t skip scoring the top: It’s both traditional and functional. It helps steam escape and creates that classic rustic look.
• Cool before slicing: I know it’s tempting, but the crumb firms up as it cools—cutting too soon makes it gummy.

Variations & Adaptations

Here are some ways to make this easy Irish soda bread truly your own:

• Sweet Variation: Add ½ cup (75g) raisins or currants and a teaspoon of cinnamon to the dry ingredients. It’s like a little treat in every bite.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend that includes xanthan gum. The texture will be slightly different but still delicious.
• Herbed Soda Bread: Toss in 1 tablespoon of fresh chopped rosemary or thyme for a savory twist that pairs beautifully with soups and stews.
• Buttermilk Substitute: If you don’t have buttermilk, mix 1 ¾ cups milk with 1 tablespoon white vinegar or lemon juice and let sit for 5 minutes before using.
• Honey Butter Alternatives: Swap honey for maple syrup or add a pinch of cinnamon to the butter for a cozy flavor.

Personally, I love the herbed version in fall, especially paired with a hearty bowl of stew. It’s a simple way to add complexity without complicating the recipe.

Serving & Storage Suggestions

Serve your Irish soda bread warm or at room temperature—both work beautifully. I like to slice it thick and spread on a generous dollop of the honey butter while the bread is still slightly warm so it melts luxuriously. It pairs wonderfully with a hot cup of tea or a bowl of Irish stew for a true comfort meal.

If you have leftovers (though it’s rare!), wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze the bread in a resealable bag for up to 3 months. To thaw, just leave slices on the counter or toast them directly from frozen for a fresh-baked taste.

The flavors actually deepen a bit after resting overnight, so if you can wait, the next day’s slices will be even better.

Nutritional Information & Benefits

This easy Irish soda bread is a simple treat that offers more than just good flavor. Each serving (about one thick slice) contains roughly:

Nutrient	Amount
Calories	180-200 kcal
Carbohydrates	35g
Fat	4-6g (depends on butter amount)
Protein	4g
Fiber	1-2g

Key benefits come from the buttermilk, which adds calcium and probiotics, and the whole wheat or all-purpose flour, which provides energy-sustaining carbs. The honey butter adds richness and a touch of sweetness, with honey offering trace antioxidants and soothing properties—great for a little wellness boost. Just a heads-up: this recipe contains gluten and dairy, so it’s not suitable for those with allergies or intolerances unless adapted.

Conclusion

This easy Irish soda bread recipe with irresistible honey butter is truly a winner in my book. It’s the kind of recipe that makes you feel at home, no matter the day or season. Whether you’re new to baking or a seasoned pro, this bread delivers consistent, delightful results without any stress.

Feel free to customize it with your favorite add-ins or try the honey butter variations to find your perfect match. I love how this bread brings people together around the table—there’s just something special about a slice slathered in sweet butter that makes you want to linger a little longer.

If you try this recipe, I’d love to hear how it turns out! Drop a comment, share your twists, or let me know your favorite way to enjoy it. Here’s to baking memories and making every slice count!

FAQs

Can I make this Irish soda bread without buttermilk?

Yes! You can substitute buttermilk by mixing 1 ¾ cups of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes before using. This mimics the acidity needed for the baking soda to react properly.

How do I know when the soda bread is fully baked?

The bread should be golden brown with a firm crust. Tap the bottom of the loaf, and if it sounds hollow, it’s done. If not, bake for a few more minutes and test again.

Can I freeze Irish soda bread?

Absolutely! Slice the bread and freeze in an airtight bag for up to 3 months. Toast or warm slices directly from frozen when ready to eat.

What’s the best way to store leftover bread?

Store leftover bread at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2 days. Avoid refrigerating as it can dry out the bread.

Can I add raisins or other dried fruit to this recipe?

Yes, adding ½ cup of raisins or currants to the dough is a traditional option and adds a nice touch of sweetness. Just fold them in after mixing the wet and dry ingredients.

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