Description
This classic Irish Soda Bread recipe features a slightly sweet, tender loaf with chocolate chips, perfect for breakfast or a comforting snack. Made with simple pantry ingredients including flour, sugar, buttermilk, and eggs, this bread requires no yeast and bakes quickly in a skillet for a rustic, golden crust.
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 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven and prepare skillet. Preheat your oven to 350 degrees Fahrenheit and lightly grease a 12-inch cast iron skillet with cooking spray. Set aside.
- 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 until evenly distributed.
- Combine wet ingredients. In a separate smaller bowl, whisk the buttermilk, eggs, and melted butter together until well combined.
- Form the dough. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a dough forms. Dust your hands with flour and knead the dough gently, either inside the bowl or on a floured surface, just until you can form a rough ball. Avoid over-kneading to keep the bread tender.
- Shape and score the dough. Place the dough into the greased skillet and score the top with an X or a few lines about an inch deep. This helps the bread cook evenly and allows the center to bake properly.
- Bake the bread. Bake in the preheated oven for 45 minutes until the bread is golden brown and sounds hollow when tapped.
- Cool and serve. Let the bread cool in the skillet for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature with butter or jam if desired.
Notes
- If the dough feels too wet and sticky, add a little more flour one tablespoon at a time until it just comes together into a ball.
- Do not over-knead the dough; knead just until combined to maintain a tender texture.
- Store leftover soda bread tightly wrapped or in an airtight container for 3 to 4 days to prevent drying out. It can also be frozen for up to 3 months.
- If you don’t have a cast iron skillet, you can bake the bread on a regular baking sheet instead.
- This bread is delicious when served with coffee or tea, optionally with a splash of Irish cream for added flavor.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
