Description
This Irish Soda Bread recipe delivers a slightly sweet, tender bread studded with chocolate chips, perfect for breakfast or an afternoon snack. Made with simple pantry ingredients and no yeast, it bakes quickly in a skillet for a rustic, golden crust and a soft, moist interior. Serve warm with butter or jam for an authentic Irish treat.
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°F. Grease a 12-inch cast iron skillet with cooking spray and set it aside to be ready for the dough.
- Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Stir in the chocolate chips evenly throughout the dry mixture.
- Combine Wet Ingredients. In a smaller bowl, whisk together the buttermilk, eggs, and melted butter until fully incorporated and smooth.
- Form the Dough. Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon, stir to combine. Lightly dust your hands with flour and gently knead the dough either in the bowl or on a floured surface just until it forms a rough ball. Avoid over-kneading to keep the bread tender.
- Shape and Score Dough. Place the dough ball in the prepared skillet. Use a sharp knife to score the top of the dough with an X shape or several lines about an inch deep to help the bread cook evenly in the center.
- Bake the Bread. Place the skillet in the preheated oven and bake for 45 minutes to 1 hour, or until the bread is golden brown and sounds hollow when tapped.
- 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 your favorite jam.
Notes
- If the dough feels too wet and sticky, add additional flour 1 tablespoon at a time until it holds together as a rough ball without overworking it.
- Store the bread tightly wrapped in plastic wrap or in an airtight container to maintain freshness for 3 to 4 days. It can also be frozen for up to 3 months.
- Do not over-knead the dough to keep the bread from becoming tough; just knead enough to bring it together.
- If you don't have a cast iron skillet, you can bake the bread on a regular baking sheet instead.
- This bread pairs wonderfully with coffee or tea, and a splash of Irish cream makes it even more festive.
Nutrition
- Serving Size: 1 slice (approximately 80 g)
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 390 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 60 mg
