Description
This Irish Soda Bread recipe is a delightful and easy-to-make quick bread that combines the classic tang of buttermilk with a touch of sweetness from sugar and chocolate chips. Perfect for breakfast or as a snack, this bread comes together without yeast, relying on baking soda and powder for rise. Baked in a skillet for a rustic crust and soft interior, it’s best enjoyed warm with butter or jam.
Ingredients
Units
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
Wet Ingredients
- 1 3/4 cup buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 350°F. Grease a 12-inch cast iron skillet with cooking spray and set it aside to get ready for the dough.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips ensuring they are evenly distributed.
- Combine Wet Ingredients: In a separate smaller bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
- Form the Dough: Add the wet ingredients to the dry ingredients and mix with a wooden spoon. Dust your hands lightly with flour and knead the dough gently, either in the bowl or on a floured surface, just until a rough ball forms. Avoid over-kneading to keep the bread tender.
- Shape and Score: Place the dough ball into the prepared skillet and score the top with an X or a few lines about an inch deep to help the bread cook evenly inside.
- Bake the Bread: Bake in the preheated oven for 45 minutes until the crust is golden and a toothpick inserted comes out clean. Depending on your oven, baking up to 1 hour might be needed.
- Cool and Serve: Allow the bread to cool in the skillet for a few minutes before transferring it onto a wire rack to cool completely. Slice and serve warm or at room temperature with butter or jam as desired.
Notes
- If the dough feels too wet, add a little more flour a tablespoon at a time until it just comes together into a ball—do not over knead.
- Irish soda bread dries out quickly; store it tightly wrapped in plastic wrap or an airtight container for 3 to 4 days, or freeze for up to 3 months.
- Avoid over kneading the dough to keep the bread tender; knead only until it forms a ball.
- If you don't have a cast iron skillet, you can bake this bread on a regular baking sheet instead.
- Enjoy with coffee or tea, and a splash of Irish cream for a classic Irish breakfast experience.
Nutrition
- Serving Size: 1 slice (1/8 of bread)
- Calories: 260 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 70 mg
