Easy Irish Soda Bread Recipe with Creamy Honey Butter Spread

“Hand me that bowl,” my neighbor Sean called from his kitchen last Saturday, just as I was locking the door after a long day. I wasn’t expecting a cooking lesson, especially about something as simple as Irish soda bread. But there I was, watching him toss together flour, baking soda, and buttermilk with a casual flick of the wrist. Honestly, it looked too easy to be good.

Sean’s kitchen smelled warm, cozy, and just a little like a Sunday morning. He laughed when I mentioned I’d always thought soda bread was some dense, dry loaf you’d find in a dusty bakery window. “Wait till you try it with this honey butter,” he said, pulling out a small jar that glistened like liquid gold. That buttery spread was creamy, sweet, and just the right touch to bring the bread alive.

Maybe you’ve been there—staring at a recipe that looks deceptively simple but somehow feels intimidating. This Irish soda bread with creamy honey butter is the kind of recipe that sneaks up on you. It’s quick, forgiving, and the kind of comfort food that makes you close your eyes with the first bite. I got a little flour on the counter, forgot to set the timer once (which, thank goodness, didn’t end in disaster), and ended up with a loaf that disappeared faster than I expected. Let me tell you, this recipe stayed with me because it’s honest, easy, and downright delicious.

Why You’ll Love This Recipe

After testing countless versions of Irish soda bread, I can say this one hits the sweet spot between traditional and approachable. Whether you’re a seasoned baker or a kitchen newbie, this recipe won’t let you down.

• Quick & Easy: Ready in under an hour, no yeast rising times—perfect for last-minute cravings or busy mornings.
• Simple Ingredients: Pantry staples like flour, baking soda, and buttermilk, plus a touch of sugar for a hint of sweetness.
• Perfect for Cozy Mornings: Great for breakfast, brunch, or afternoon tea—especially when topped with that creamy honey butter.
• Crowd-Pleaser: Family and friends always ask for seconds, and it fits all skill levels.
• Unbelievably Delicious: The crumb is tender but sturdy, with a slightly crisp crust and a subtle tang from the buttermilk.

This isn’t just another soda bread recipe. The secret is in the balance of moisture and flour, plus a little extra love in the honey butter spread. I like to blend softened butter with local honey and a pinch of sea salt to make that creamy, dreamy topping that makes each bite feel special. It’s the kind of combo where you might find yourself sneaking spoons of the butter before the bread even comes out of the oven.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver a bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and if you don’t have buttermilk, I’ll share a quick fix below.

• All-purpose flour (4 cups / 480g) – I recommend King Arthur Flour for the best texture.
• Baking soda (1 teaspoon) – fresh is key here for good rise.
• Baking powder (1 teaspoon) – adds a bit of extra lift.
• Salt (1 teaspoon) – balances the flavors.
• Granulated sugar (2 tablespoons) – just a touch for sweetness.
• Buttermilk (1¾ cups / 420ml) – if you don’t have buttermilk, mix 1¾ cups milk with 1½ tablespoons lemon juice or white vinegar, let sit 5 minutes.
• Unsalted butter (4 tablespoons / 60g), softened – half goes in the dough, half for the honey butter.
• Honey (3 tablespoons) – local or wildflower honey works beautifully for the butter spread.
• Sea salt flakes (a pinch) – for sprinkling on the honey butter if you want that sweet-salty pop.

Optional add-ins if you want to mix things up:

• Raisins or currants (½ cup / 75g) – soak in warm water 10 minutes before adding.
• Caraway seeds (1 teaspoon) – classic in some Irish recipes.

Equipment Needed

For this easy Irish soda bread recipe, a handful of basic kitchen tools will do:

• Large mixing bowl: For combining your dry and wet ingredients. I prefer a ceramic or glass bowl to see the mixing progress clearly.
• Measuring cups and spoons: Accurate measurements really help, especially with baking soda and powder.
• Wooden spoon or sturdy spatula: For stirring the dough—honestly, it’s a bit sticky, so a flexible spatula helps.
• Baking sheet or cast iron skillet: A cast iron skillet works great for an evenly baked crust, but a baking sheet lined with parchment paper is totally fine.
• Sharp knife: To score the top of the loaf with a cross—this helps the bread bake evenly and looks traditional.
• Cooling rack: Let your bread rest so the crust stays crisp.

If you don’t have a cast iron skillet, no worries—just keep an eye on the baking time since baking sheets can brown the bottom a little faster. For butter, a small mixing bowl and a hand mixer (or just a fork) will do to whip up that creamy honey butter.

Preparation Method

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
2. Mix dry ingredients: In your large bowl, whisk together 4 cups (480g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 2 tablespoons sugar until evenly combined.
3. Add butter: Cut 2 tablespoons (30g) of softened unsalted butter into small pieces and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. This little step adds richness and a tender crumb.
4. Pour in buttermilk: Slowly add 1¾ cups (420ml) of buttermilk, stirring gently with a wooden spoon or spatula until the dough just comes together. It will be sticky—that’s how it should be. Avoid overmixing to keep the bread tender.
5. Form the dough: Turn the dough out onto a floured surface and gently shape it into a round loaf. Don’t knead too much—just a few folds to bring it together.
6. Score the top: Place the loaf on your baking sheet or skillet. Using a sharp knife, cut a deep cross (about ½ inch / 1.3cm deep) into the top. This helps the bread expand evenly in the oven.
7. Bake: Bake for 30-35 minutes, until the crust is golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should be around 200°F (93°C).
8. Cool: Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing. This resting time helps set the crumb.
9. Prepare honey butter: While the bread cools, whip together the remaining 2 tablespoons (30g) softened butter with 3 tablespoons honey and a pinch of sea salt flakes until creamy. Taste and adjust honey or salt as you like.
10. Serve: Slice warm or at room temperature, and spread generously with the creamy honey butter.

Quick tip: If your dough feels too wet to handle, sprinkle a little extra flour—just don’t add too much or your bread will dry out. And if your oven runs hot, check the bread 5 minutes early to prevent overbaking.

Cooking Tips & Techniques

When making Irish soda bread, a few tricks make a world of difference:

• Fresh baking soda is crucial. Old or expired soda won’t react properly, leaving a flat, dense loaf. I learned this the hard way when a loaf came out heavy and sad.
• Don’t overmix the dough. Stir just until combined. Overworking develops gluten and toughens the bread, which you don’t want here.
• Score deeply. The cross on top isn’t just tradition—it helps the bread expand and bake evenly.
• Watch your oven temperature. Too hot, and the crust burns before the center cooks; too cool, and your bread will be pale and dense.
• Let it cool before slicing. I know it’s tempting to dive in right away, but cooling prevents a gummy texture in the crumb.
• For creamier honey butter, use softened butter. Cold butter won’t blend smoothly.

One time, I forgot to set my timer and got distracted by a phone call. The bread came out a little darker than usual, but honestly, it added a nutty crunch that everyone loved. Sometimes, happy accidents happen!

Variations & Adaptations

This easy Irish soda bread recipe is a great base for customization:

• Gluten-free option: Swap all-purpose flour for a 1:1 gluten-free blend. You might need to add an extra tablespoon of buttermilk for moisture.
• Sweet version: Add ½ cup dried fruit like raisins, currants, or chopped apricots, and sprinkle cinnamon for a cozy twist.
• Savory adaptation: Mix in ½ cup shredded cheddar cheese and 1-2 tablespoons chopped fresh herbs like chives or thyme for a flavorful change.
• Dairy-free substitute: Use plant-based milk mixed with lemon juice in place of buttermilk, and swap butter for a vegan alternative.
• Cooking method: Try baking in a Dutch oven with the lid on for the first 20 minutes to get a thicker crust and moist crumb.

I once added a handful of toasted walnuts to the dough and topped the honey butter with a few crushed nuts for extra texture—it was a hit at brunch!

Serving & Storage Suggestions

Irish soda bread tastes best fresh and warm, slathered with that creamy honey butter. Serve it alongside a strong cup of tea or a hearty stew for a comforting meal.

• Serving temperature: Warm or room temperature, but avoid cold slices which can feel dry.
• Presentation: Cut into thick wedges, arrange on a wooden board with extra honey butter on the side.
• Storage: Wrap leftover bread tightly in foil or plastic wrap. It keeps well at room temperature for 2 days.
• Freezing: Slice and freeze in an airtight bag for up to 3 months. Toast slices directly from frozen for a fresh taste.
• Reheating: Warm slices in a toaster oven or regular oven at 300°F (150°C) for 5-7 minutes to restore crust crispness.

Flavors mellow and blend over time, so leftover bread with honey butter can taste even better the next day if kept well-sealed.

Nutritional Information & Benefits

This Irish soda bread recipe is a straightforward, wholesome treat:

Serving Size	1 slice (about 80g)
Calories	220 kcal
Carbohydrates	38g
Protein	5g
Fat	6g
Fiber	1.5g

Key ingredients like buttermilk provide calcium and probiotics, while butter adds vitamin A and rich flavor. This bread is naturally free from yeast, making it a quick bread option for those sensitive to yeast. If you opt for gluten-free flour, it suits those avoiding gluten. Just note the presence of dairy and honey, which may be allergens for some.

I love this recipe because it balances comfort and simplicity without sacrificing taste or texture—perfect for nourishing both body and soul.

Conclusion

Easy Irish soda bread with creamy honey butter is one of those recipes you’ll want to keep coming back to. It’s approachable, forgiving, and honestly, a joy to make—even if your kitchen ends up a little messy (like mine did last weekend!).

Feel free to tweak the add-ins or swap ingredients to fit your taste or dietary needs. The important part is that you make it your own and enjoy every bite. I hope this recipe brings a little warmth and sweetness to your table, just like it did mine.

If you try it, I’d love to hear how it turned out or any creative twists you added. Don’t hesitate to share your stories or questions below—I’m here for it! Happy baking and may your kitchen be filled with the smell of fresh-baked bread and honey butter goodness.

FAQs

What if I don’t have buttermilk? Can I use regular milk?

You can make a quick buttermilk substitute by adding 1½ tablespoons lemon juice or white vinegar to 1¾ cups milk. Let it sit for 5 minutes before using. This adds the necessary acidity for the baking soda to react.

Can I make this Irish soda bread vegan?

Yes! Use a plant-based milk like almond or oat mixed with lemon juice for buttermilk, and replace butter with a vegan spread. The texture will be slightly different but still delicious.

How do I know when the bread is fully baked?

Look for a golden crust and a hollow sound when you tap the bottom of the loaf. An internal temperature of around 200°F (93°C) is a good indicator if you have a thermometer.

Can I prepare the dough ahead of time?

Soda bread is best baked fresh since it doesn’t use yeast. However, you can mix the dry ingredients and refrigerate, then add wet ingredients and bake within a day.

What’s the best way to store leftover bread?

Wrap it tightly in foil or plastic wrap and keep it at room temperature for up to 2 days. For longer storage, slice and freeze, then toast slices when ready to eat.

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