Description
This Irish Soda Bread recipe produces a tender, slightly sweet bread studded with chocolate chips, perfect for breakfast or a cozy snack. Made with simple pantry ingredients and baked in a cast iron skillet, it's quick to prepare and offers a classic rustic loaf with a soft crumb and a crisp crust.
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 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and prepare skillet: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 12-inch cast iron skillet with cooking spray and set it aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips until evenly distributed.
- Combine wet ingredients: In a smaller bowl, whisk together the buttermilk, eggs, and melted butter until fully combined.
- Form the dough: Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combined. Lightly dust your hands with flour and gently knead the dough in the bowl or on a floured surface just until it forms a rough ball. Be careful not to over knead.
- Shape and score: Transfer the dough to the prepared skillet and shape into a round loaf. Using a sharp knife, score an X or several lines about one inch deep on the top of the dough to help it cook evenly.
- Bake the bread: Bake the bread in the preheated oven for 45 minutes until the crust is golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the bread to cool in the skillet for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature with butter or jam if desired.
Notes
- If the dough feels too wet, add more flour little by little until it forms a manageable ball. Avoid over kneading to keep the bread tender.
- Store Irish soda bread wrapped tightly in plastic wrap or an airtight container for 3 to 4 days to maintain freshness. It also freezes well for up to 3 months.
- If you don’t own a cast iron skillet, a regular baking sheet can be used instead.
- This bread pairs wonderfully with a hot cup of coffee or tea, and a splash of Irish cream makes it extra special.
- Scoring the dough helps the bread cook evenly and creates a traditional rustic look.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 260 kcal
- Sugar: 9 g
- Sodium: 330 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
