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3 Irish Soda Bread Recipes To Make Ahead of St. Patrick's Day

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Like corned beef and cabbage, soda bread is a staple of St. Patrick's Day meals. Unlike traditional bread-making methods, soda bread uses - you guessed it - baking soda as a leavening agent rather than yeast. The lack of a live agent means the baking process is significantly shorter as compared to other breads.

Nowadays, there are many varieties of Irish soda bread and often each family has its own unique recipe. Try out one of the delicious takes on the classic below:

1. Quick-Baked Irish Soda Bread
This recipe closely resembles traditional methods of making Irish soda bread. Compared to other varieties of bread, this one has relatively few ingredients, so you can make it when you have a free hour. If you know you'll busy on St. Patrick's Day, bake this bread in advance and preserve its freshness with the FoodSaver® Vacuum Sealing System.


  • 1/2 cup margarine
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 cups flour
  • 4 tablespoons granulated sugar
  • 1 1/4 cups buttermilk
  • 1 egg.

1. Heat your oven to 375 degrees, then prepare a baking sheet by lightly oiling it.
2. In a mixing bowl, combine the margarine, baking powder, baking soda, salt, flour and sugar.
3. When the dry ingredients are well combined, stir in 1 cup of buttermilk and the egg. This will create a thick dough.
4. Lightly flour a flat surface and place the dough on top, forming it into a rough circular shape. Then place it onto the baking sheet.
5. In another bowl, stir together the remaining 1/4 cup of buttermilk and the butter. Use a brush to cover the top of the dough in this mixture, then, with a knife, cut an X into the top.
6. Bake for about 40 minutes or until a toothpick comes out clean.
7. Let cool completely before sealing.

Raisins add a bit of moisture to the classic Irish soda bread. Raisins add a bit of moisture to the classic Irish soda bread.

2. Raisin and Caraway Soda Bread
You can eat this bread by itself, with some clotted cream, or even use it to make french toast!


  • 4 cups flours
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon caraway seeds
  • 3 cups raisins
  • 2 eggs
  • 1 cup sour cream
  • 1 1/4 cups buttermilk.

1. Oil a 9-inch round cake pan and heat your oven to 350 degrees.
2. In a large bowl, combine the flour, baking powder, baking soda, sugar, salt, caraway seeds and raisins.
3. Separately, whisk together the eggs, sour cream and buttermilk. Add this mixture to the dry ingredients and combine until it creates a sticky dough.
4. Knead the dough for about 30 seconds, then place it in the cake pan, making sure to distribute it evenly.
5. Cut an X into the top of the dough, then dust it lightly with flour.
6. Bake for about 1 hour, or until slightly firm. You may cover the dough with a piece of foil to keep it from becoming overly browned.

Soda bread cookies should be about the size of your palm.Soda bread cookies should be about the size of your palm.

3. Soda Bread Currant Cookies
For something a little sweeter, try this recipe for soda bread cookies with the delicious taste of dried currants. Try serving them with an after-dinner Irish coffee.


  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon caraway seeds
  • 1/2 cup butter
  • 1 egg
  • 1/4 cup buttermilk
  • 1/2 cup dried currants.

1. Heat your oven to 350 degrees.
2. In a large mixing bowl, combine the flour, baking soda, sugar, salt and caraway seeds. Using a pastry blender, add in the butter until the mixture resembled oatmeal.
3. Separately, mix together the egg and buttermilk, then add it to the dry ingredients.
4. Stir in the dried currants - cut into pieces if you prefer.
5. Lightly flour a flat surface and roll the dough onto it. Flatten the dough until it's about 1/4-inch thick.
6. Use a cookie cutter or cut the dough into squares, then place them onto a lightly oiled baking sheet.
7. Bake for 12 minutes or until just browned on top.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.