Description
This classic Irish Soda Bread recipe features a tender, slightly sweet bread studded with chocolate chips, made quickly without yeast. With a simple mix of buttermilk, flour, and leavening agents baked in a skillet, it delivers a rustic homemade treat perfect for breakfast or tea time.
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 the oven: Preheat your oven to 350°F. Grease a 12-inch cast iron skillet with cooking spray and set aside to prepare the dough.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips evenly through the mixture.
- Combine wet ingredients: In a smaller bowl, whisk together the buttermilk, eggs, and melted butter until well blended.
- Form the dough: Add the wet ingredients to the dry ingredients and combine using a wooden spoon. Dust your hands with flour and gently knead the dough either in the bowl or on a floured surface until it forms a rough ball. Avoid over kneading to keep the bread tender.
- Prepare for baking: Place the dough ball into the greased skillet. Using a knife, score the top with an X or a few shallow lines about an inch deep to allow even baking of the center.
- Bake the bread: Bake in the preheated oven for 45 minutes to one hour, until the bread is golden brown and cooked through.
- Cool and serve: Let the bread cool for a few minutes in the skillet, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature with butter or jam as desired.
Notes
- If the dough is too wet, add a little more flour gradually until it just comes together into a ball, but do not over knead.
- Store Irish soda bread tightly wrapped at room temperature or in an airtight container for 3 to 4 days; it can be frozen for up to 3 months.
- Do not over knead the dough to maintain a tender crumb.
- If you don’t have a cast iron skillet, a regular baking sheet can be used instead for baking.
- This slightly sweet bread pairs wonderfully with coffee or tea, especially with a splash of Irish cream for an authentic Irish experience.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of loaf)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
