How to make sweet Irish soda bread

This sweet Irish soda bread recipe is different than traditional soda bread, which is not sweet. It reminds me more of a scone in loaf form and it’s perfect with a thick layer of Irish butter, and a piping hot cup of strong tea.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my Irish lamb stew recipe and my Irish cream Bundt cake recipes. For ease of browsing, you can find all of my St. Patrick’s Day recipes in one place.

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Why you should make this recipe

• Quick & Easy – This quick bread is done in about an hour and the recipe is easy enough for beginners.
• Versatile – Use whatever combination of dried fruit you prefer – raisins, golden raisins (sultanas) and/or currants.
• Feeds a crowd – The recipe makes a large loaf, enough for 16 servings.

Sweet Irish Soda Bread

Soda bread is just as synonymous with St. Patrick’s Day as corned beef and cabbage. This recipe was given to me about 20 years ago by a lovely Irish lass who was in her late 80’s at the time. I have tweaked it slightly, but the heart of this recipe is hers.

This recipe is sweeter than most soda breads and a little cakier. There are many variations of soda bread out there. Most traditionally, it is not sweet and does not have raisins in it.

I like this version, so it’s what I make and quite honestly, that is an integral part of cooking and baking as far as I’m concerned. 

If you are making something you like, you are more likely to cook or bake and isn’t that the point? Do what makes you happy, friends. And, this bread makes me quite happy.

Made this today, it’s really nice. I have made soda bread many times, but this is something special.

-Reader Ron

Ingredients

• Flour – Regular all-purpose flour is the backbone of this recipe.
• Sugar – This bread is slightly sweetened with granulated sugar.
• Baking powder + baking soda – These help our bread to rise.
• Salt – Baked goods need salt. Please read the note at the end of the recipe card about salt.
• Unsalted butter – By using unsalted butter, we can control the amount of salt in the bread.
• Raisins, golden raisins (sultanas) and currants – A mix of dried fruits also gives a little sweetness and texture to this soda bread.
• Eggs – Provides moisture and structure to the dough.
• Buttermilk – Provides moisture and a lovely tang.

How to make

This bread is very easy to make. It is easy enough for beginner bakers, but even seasoned bakers will appreciate its simplicity.

First, cold butter is cut into the flour mixture using a pastry blender. Then, raisins, golden raisins and currants are added.

Next, beat eggs and mix with milk. Then the egg mixture goes in and everything is mixed until it comes together. It is formed into a loaf and bakes for about an hour.

This is not like baking traditional bread, where there is a rise and then punching it down to rise again. This is a quick bread recipe and as suggested by the name, it comes together very quickly.

It makes a rather large loaf, so you could split the dough in half to make 2 smaller loaves, and reduce the baking time. You can either freeze one for later, or, make someone’s day and share your golden, studded beauty with a friend.

Sweet Irish soda bread FAQ’s

Variations and substitutions

If you tend to like barely sweet, you should be able to reduce the amount of sugar to 3/4 cup without any major disasters. 

If you don’t care for raisins you can omit them or stick with all currants, all golden raisins or a mix of the two.

Serving suggestions

While I wouldn’t dream of calling this recipe the BEST, it is the best I’ve ever tasted. I love the sweetness in this bread, which could be served after dinner instead of a dessert.

Serve this sweet Irish soda bread with your corned beef and cabbage, or a hearty stew. It’s also a great afternoon treat with a cup of tea or coffee.

Helpful tools and equipment

• Kitchen scale – This is the scale that I own and love.
• Commercial sheet pans – These are the pans I use. They won’t warp in a hot oven and they last forever.

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Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

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This post and recipe have been updated from the original publish date of 2/28/13.