Irish Soda Bread Without Raisins

A loaf of Irish Soda Bread on a cutting board.

5 from 2 votes

Irish Soda Bread Without Raisins

This Irish Soda Bread Without Raisins is a quick bread made with baking soda and baking powder rather than yeast, and it omits raisins or currants. It is dense, moist, and buttery.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Irish

Servings: loaf

Calories: 1784kcal

Author: Lauren Skardal

Ingredients

2 ¼ cups all-purpose flour 315 grams
2 tsps baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
4 tbsps butter, softened
1 large egg
1 cup buttermilk
1 tablespoon butter, melted

Instructions

Preheat the oven to 350°F.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the butter, egg, and buttermilk, and combine until roughly the shape of a ball.
Turn out onto a well-floured counter and, adding as little additional flour as possible, shape it into a round ball and place it onto a baking sheet.
Brush with the melted butter and sprinkle with a little bit of sugar. Granulated sugar is fine, or a little sanding sugar if you have it.
Score the top creating an X with a sharp knife.
Bake for 30-34 minutes or until the top of the bread is golden brown and firm, and a toothpick in the middle comes out clean.

Notes

Shaping the Bread: When shaping the dough into a ball, it may seem sticky, but you will be able to shape it, using very little flour, and transfer it to a baking sheet. Using less flour is what makes this a dense and moist bread.

Checking for Doneness: You can insert a toothpick in the center to see if it comes out clean. However, keep in mind that this bread forms a crust on the outside, and sometimes that crust wipes the toothpick clean when you remove it from the bread. So a clean toothpick does not necessarily mean that it has fully baked. Look for the bread to be a medium golden brown color that looks set in the middle.

Nutrition