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Irish Soda Bread {No Yeast Needed!}

Course Breakfast, Side Dish
Cuisine American
Keyword bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people


  • Baking Sheet
  • Parchment Paper
  • Electric Mixer or spoon
  • Bowl


  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 ¼ teaspoons kosher salt
  • 3 tablespoons cold butter, cut into ½ inch pieces
  • 1 ¼ cups buttermilk
  • 1 egg
  • 1 tablespoon orange zest
  • 1 cup dried cranberries


  • Preheat the oven to 375° and line a baking sheet with parchment paper.
  • Whisk the flour, baking soda, sugar, and salt together in a medium bowl.
  • Using the paddle attachment of a stand mixer, blend the flour mixture with the butter pieces on low until you have a coarse meal.
  • Slowly add in the buttermilk, egg, and orange zest and mix until just combined.
  • Mix in the dried cranberries.
  • Dump the dough on a well-floured surface and knead a couple of times until you have a ball. The mixture will be very wet, so make sure to use plenty of flour on your hands to keep it from sticking as much as possible.
  • Place the ball on the baking sheet with the parchment paper and score the top with a sharp knife.
  • Bake for 40 - 50 minutes, or until a toothpick comes out clean.
  • Let cool for 30 minutes.


  • Your hands will get lots of dough on them since the mixture is more wet than normal bread. You can get this off by using a bit of extra flour and rubbing your hands together. This will allow you to continue working without having to stand at the sink and rinse it off. 
  • The easiest way to get the dough off your counter is to use a flat metal scraper and scrape the dough into the sink or trash can. Then you can wipe it clean with a towel and water.