Description
This Irish Soda Bread recipe yields a soft, slightly sweet bread studded with chocolate chips, perfect for breakfast or a delightful snack. Made with simple pantry ingredients and flavored with buttermilk, it features a tender crumb and a crispy crust from baking in a cast iron skillet. Easy to prepare and quick to bake, this bread is a traditional Irish favorite with a chocolaty twist.
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 cup buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 350°F (175°C). Grease a 12-inch cast iron skillet with cooking spray or butter and set aside to prevent sticking.
- Mix Dry Ingredients: In a large 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 mixture.
- Combine Wet Ingredients: In a smaller bowl, whisk the buttermilk, eggs, and melted butter until smooth and fully combined.
- Form the Dough: Add the wet ingredients into the dry ingredients. Using a wooden spoon, gently combine until the dough starts to come together. Dust your hands with a little flour and knead the dough either in the bowl or on a floured surface just until a rough ball forms. Be careful not to over knead to keep the bread tender.
- Shape and Score Dough: Place the dough ball into the greased skillet. Using a knife, score the dough with an X or a few lines about one inch deep to help the bread cook evenly inside.
- Bake the Bread: Bake in the preheated oven for 45 minutes to 1 hour, until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the skillet for a few minutes, then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature, optionally with butter or jam.
Notes
- If the dough feels too wet or sticky, add a little more flour, a tablespoon at a time, until it holds together without being tough. Avoid over kneading to keep the texture light.
- Store leftover bread tightly wrapped in plastic wrap or an airtight container to prevent drying out. It stays fresh for 3 to 4 days at room temperature or can be frozen for up to 3 months.
- You can use a regular baking sheet if you don’t have a cast iron skillet; baking times and texture will be similar.
- This bread pairs wonderfully with coffee or tea and a touch of Irish cream for a true Irish breakfast experience.
- The signature of good soda bread is minimal kneading, so handle the dough gently to maintain tenderness.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of loaf)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 380 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
