Easy Irish Soda Bread in a Loaf Pan
This classic Easy Irish Soda Bread in a Loaf Pan is wonderfully dense and incredibly moist, with a rich flavor thanks to the use of buttermilk, extra butter, an egg, and a touch of sugar. It is baked in a classic loaf pan and topped with crunchy turbinado sugar.
Servings: 12
Calories: 150kcal
Ingredients
- 2¼ cups all-purpose flour 315g
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- 1 large egg
- 4 tablespoon butter, softened
- 1 tablespoon butter, melted
- turbinado sugar for sprinkling
Instructions
- Preheat the oven to 350°F.
- Lightly butter a 9-inch loaf pan and line with parchment paper, cutting the paper to size if needed.
- In a large bowl combine the flour, baking soda, salt, and sugar.
- In a separate bowl add the egg and buttermilk and whisk to combine.
- Add the wet ingredients plus the softened butter to the bowl with the dry ingredients. Combine with a large spoon until the dough forms a rough ball.
- Turn the dough out onto a clean lightly floured work surface. Shape into a roughly 7-inch oblong shape to fit the loaf pan. Place the loaf into the prepared loaf pan. There should be clearance on the ends of the loaf inside the loaf pan.
- Use a pastry brush to brush the melted butter over the loaf. Sprinkle with turbinado sugar. Use a sharp knife or bread lame to score the center of the loaf.
- Bake at 350°F for 33-35 minutes. Allow to cool slightly. Serve warm on its own or slathered with salted butter.
Notes
-
- Buttermilk: Adds the absolute best flavor. In some recipes you can substitute buttermilk for whole milk mixed with white vinegar or a tablespoon of lemon juice, however, that does not work well with this recipe (I’ve tried it).
- Turbinado Sugar: Crunchy sugar for sprinkling on top. You can find this in most grocery stores in the baking section, sometimes called sugar in the raw. You can also use coarse sanding sugar, or regular granulated sugar in a pinch. Sometimes I’ll dye some granulated sugar green and sprinkle it on top for a fun St. Patrick’s Day touch.
- Lining with Parchment: To get the parchment paper to sit in the loaf pan, lightly butter the bottom and long sides of the pan. The parchment paper will then stick to the butter.
- Round Loaf: This bread can also be shaped into a round loaf and baked directly on a baking sheet or in a cast-iron skillet if preferred.
- Get it in the Oven Quickly: Because the baking soda starts to react as soon as it comes in contact with the buttermilk it is important to get the loaf into the oven as quickly as possible after mixing the wet and dry ingredients together. This will ensure the most effective rise.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 421mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 201IU | Calcium: 70mg | Iron: 1mg
