Description
This delicious Irish Soda Bread recipe is quick and easy to make, featuring a slightly sweet dough studded with chocolate chips. It uses buttermilk and traditional leavening agents to create a tender, moist bread with a crisp crust. Perfect for breakfast or as a snack, it pairs wonderfully with butter or jam and can be enjoyed warm or at room temperature.
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 Oven: Preheat your oven to 350°F. 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 evenly.
- Combine Wet Ingredients: In a smaller bowl, whisk together the buttermilk, eggs, and melted butter until well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix until just combined. Dust your hands with flour to prevent sticking.
- Knead the Dough: Gently knead the dough either in the bowl or on a floured surface just until it forms a rough ball. Be careful not to over knead to keep the bread tender.
- Shape and Score: Place the dough ball in the prepared skillet. Score the top with an X or a couple of parallel lines about an inch deep to help the bread cook evenly through the center.
- Bake: Bake in the preheated oven for 45 minutes to 1 hour, until the crust is golden and a toothpick inserted comes out clean.
- Cool: Let the bread cool in the skillet for a few minutes before transferring it to a wire rack to cool completely.
- Serve: Slice and serve the bread warm or at room temperature with butter or jam if desired.
Notes
- If the dough is too wet, sprinkle a little more flour gradually to help it come together into a ball.
- Do not over knead the dough; just knead enough to form a ball to keep the bread light and tender.
- Irish soda bread can dry out quickly, so store it tightly wrapped in plastic wrap or in an airtight container for up to 3 to 4 days.
- You can freeze the bread wrapped tightly for up to 3 months.
- If you don’t have a cast iron skillet, a regular baking sheet can be used instead.
- This bread is delicious for breakfast or as a snack, especially when paired with coffee or tea.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
