This sweet Irish soda bread is soft, slightly sweet, and full of plump raisins—just the cozy, comforting bake you need for St. Patrick’s Day. There’s no yeast, no rising time, and no mixer needed. Just stir, shape, and bake until golden. It’s best still a little warm from the oven, slathered with butter (and maybe a spoonful of jam if you’re feeling extra).

overhead view of Irish soda bread with raisins on wooden board with one quarter removed

Why I make my soda bread this way

I used to be firmly Team Traditional when it came to classic Irish soda bread—no egg, no sugar, definitely no raisins. But… I gave in. I tweaked my classic recipe just enough to create a sweet version that’s still rustic and homey, but also perfect with butter and jam at brunch – and this is one bread you will be making on repeat:

It’s fast and yeast-free: No rising, no kneading—just stir, shape, cut, and bake. Done in under an hour.
The texture is dreamy: Buttermilk and cold butter create a soft, tender crumb and a crisp golden crust.
It’s sweet—but not too sweet: Just enough sugar and raisins for a cozy, comforting loaf that still tastes like bread—not cake.

But here’s the thing most recipes get wrong…

Most recipes get one crucial detail wrong: They barely score the top of the dough—maybe a shallow “X” at best—and then wonder why the center stays gummy or underbaked. Soda bread is dense and sticky by nature, and it needs a deep cross-cut, almost all the way through, to bake evenly.

There’s an old Irish saying that you make the cross to “let the devil out”—and trust me, this means you need to commit to that cut. So yes, this one is the recipe to make on repeat 😉

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My best tips for soda bread that doesn’t flop

Let’s be real: soda bread is simple, but it’s also easy to mess up if you don’t know what you’re doing. Here’s what I always do to make sure this sweet version comes out soft, tender, and fully baked—without turning into a dry brick or a gummy mess:

Don’t overmix or overknead: This dough is rustic and should not be smooth or elastic. Stir just until everything comes together, and knead 2–3 times max. More than that and you’ll end up with a tough loaf.
Use cold butter straight from the fridge: Like biscuits or scones, soda bread gets its texture from little pockets of cold butter melting into the dough as it bakes. Room temp butter = nope.
Slash it like you mean it: This is my hill to die on. That deep cross-cut is not optional. It needs to go almost all the way to the bottom so the dense dough can actually cook through. (The old Irish saying is that it “lets the devil out”—and if you skip it, that devil stays in and ruins the crumb.)
Bake it until golden and hollow-sounding: Soda bread bakes faster than you think. Tap the bottom when it’s done—it should sound hollow, like a well-baked roll. If you’re unsure, it’s better to give it an extra couple of minutes than to risk underbaking.

Can I bake this in a skillet or loaf pan?

Yes! I usually go freeform on a baking sheet, but you can totally use a well-greased 8-inch round cake pan or even a cast iron skillet. Just make sure you still slash that deep cross in the top—no matter what it’s baked in, the dough needs that opening to bake through properly.

My Go-To ingredients for sweet soda bread

overhead view of ingredients to make soda bread with raisins with text labels

Here are the ingredients I think are actually worth talking about—because they matter, and I definitely have opinions:

Butter: Use cold butter straight from the fridge. You want little bits of it melting into the dough in the oven—just like with biscuits or scones. No soft butter. No margarine unless it’s stick form.
Raisins: I use classic raisins, but dried cranberries or chopped apricots work beautifully too. Just don’t overload the dough—they add moisture, and too many will throw off the texture.
Egg: This isn’t in traditional soda bread, but it helps bind the sweet version and gives the loaf a slightly richer texture. It’s optional, but I recommend it for this style.
Buttermilk: This is non-negotiable—it’s what makes the bread rise and gives it that perfect soft crumb.

But what if I don’t have buttermilk and want soda bread NOW?

Option 1: Stir 1 tablespoon of white vinegar or lemon juice into ¾ cup of milk and let it sit for 5–10 minutes.

Option 2: Mix ¼ cup plain yogurt with ½ cup milk—no waiting required!

And can I make this without raisins?

Absolutely—if raisins aren’t your thing, just leave them out! The bread will still bake up beautifully. You can also sub in dried cranberries, chopped dried apricots, or even chocolate chips if you want to go sweet-scone style. Just don’t overdo it—too many add-ins will mess with the dough’s moisture and structure.

Storage tips (soda bread doesn’t like to wait around)

This bread is best the day it’s baked—that’s when the texture is soft, the crumb is perfect, and it slices like a dream.

Same-day: Wrap any leftovers in a clean kitchen towel and store at room temp. I don’t recommend plastic wrap—it traps moisture and ruins the crust.
Next-day: Lightly toast slices to bring them back to life.
Freezer-friendly? Yes! Wrap the whole loaf or individual slices tightly in plastic wrap, then freeze in a freezer bag. Thaw at room temp and toast before serving.

Can I still make this ahead for brunch?

Kind of—but here’s the deal: soda bread is really best fresh. It’s quick to make, so if you can, bake it the morning of. But if you absolutely need to make it ahead:

Bake it the night before
Let it cool completely
Wrap it in a clean kitchen towel
Slice and warm it in the oven at 300°F for a few minutes before serving

It won’t be quite as magical as fresh-from-the-oven, but it’ll still be way better than grocery store bread. And if all else fails: toast it and slather it in butter. That fixes everything. 😉

How to serve it

Let’s be honest—this bread is at its absolute best still warm from the oven with a generous swipe of good salted butter. But you can also:

Serve it as part of a St. Patrick’s Day brunch, alongside eggs, bacon, and some strong tea or coffee.
Add a little honey or strawberry jam if you want to lean into the sweet side—those are my favorites. (Definitely not orange marmalade for me, but you do you!)
It’s also a cozy treat with a mid-afternoon cup of tea—just slice, toast, and butter.

Whatever you do, don’t serve this cold and dry from the counter two days later and wonder why it’s not good anymore. 😉

frontal view of sliced soda bread spread with butter and honey

Bake it, love it, tell me everything

If you give this sweet Irish soda bread a try, I’d love to know what you think! Did you keep the raisins? Did you eat it warm with butter like I strongly recommend?
Leave a comment and a star rating below—I love hearing how my recipes show up in your kitchen.

📌 Don’t forget the butter (and the pin!) so you’ve got it ready for next St. Patrick’s Day… or your next impromptu “I need bread now” baking moment.

Recipe first published on 03/11/2020. Updated on 02/23/2021 and again on 03/16/2025 (new photos and text – recipe has stayed the same).

Comments

Mary Gaffney says

Mar 20, 2021

I make almost an identical recipe from my Nan, she was from Co.Cavan. difference is hers uses only 2 1/2 cup of flour. Much more satisfying ratio. The more flour seems to make the bread too solid. Its a good recipe though. Plus you will need to go in with your hands, mixing with a spoon won’t cut it.

- Nora says
  
  Mar 21, 2021
  
  Mary, thank you so much for sharing! I will need to try the recipe with 2.5 cups flour the next time I make it, I’m curious how it will turn out!
  
Barb says

Feb 23, 2021

Came outgreat, really delicious, family ate it within 5mins lol

Irish Soda Bread with Raisins

Why I make my soda bread this way

But here’s the thing most recipes get wrong…

Printable recipe