Irish Soda Bread, Reworked

Biscuits, Breakfast, Quick and Easy, The Holidays

I’m going to be completely honest and say that St. Patrick’s Day is one of those holidays that I don’t celebrate. I never have. I don’t drink green beer, I don’t eat Irish food, I don’t pinch people (please don’t touch me ever lol) and I always forget to wear green. But I do love bread. And I love Irish soda bread.

Irish soda bread has the most humblest of beginnings. It was made during time when it was difficult to access high-quality ingredients. It was simple: low-protein flour, “soda” aka baking soda (for leavening), soured milk and…umm…that’s it!

This is what I like to call reworked Irish soda bread. It has a bit of cold grated butter, some rolled oats for texture. And instead of raisins, I added chocolate chips because I love myself.

This loaf was a hot mess the first go around because I was silly enough to forget the baking soda. Like, I had a literal blank moment where I thought I added it but when it didn’t rise or brown or anything after 45 minutes of baking, I knew something was majorly wrong.

I made it again and made sure to add the baking soda first. Problem solved.

I added a bit of honey butter onto a warm slice and it tasted like heaven.

Irish Soda Bread, Reworked

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serving Size: 1 loaf


Irish Soda Bread:

  • 3 1/4 cups all-purpose flour
  • 3 tablespoons dark brown sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 5 tablespoons unsalted butter, cold
  • 1/2 cup rolled oats
  • 1/2 cup milk chocolate chips
  • 1 1/2 cups buttermilk, shaken
  • 1 large egg, beaten, for egg wash (optional)

Salted Honey Butter:

  • 1/4 cup unsalted butter, at room temperature
  • Pinch of salt
  • 2 teaspoons honey


To Make the Soda Bread:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment; set aside.
  • In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking soda and salt. Using a box grater, grate the butter into the dry ingredients and mix quickly, being sure the butter is broken up into pea-sized bits. Next, add the rolled oats and chocolate chips; toss them gently in the flour mixture so they are evenly distributed.
  • Create a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon, mix it together until it forms a shaggy ball. Drop the soda bread dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough bread. Form the soda bread into a 1 1/2-inch thick disc. Using a knife, score the top, forming an X, and brush it with the egg wash OR you could always use buttermilk.
  • Transfer the soda bread to the baking sheet and bake for 40-45 minutes, and until a skewer inserted into the center comes out clean. Serve warm with plenty of honey butter.

To Make the Honey Butter:

  • Mix together the butter, salt and honey. Mix until smooth. Serve alongside soda bread.
Nutrition Facts
Irish Soda Bread, Reworked
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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Leave a Reply

  • Reply Carolyn March 7, 2018 at 5:22 am

    Looks and sounds delicious!

  • Reply Taylor March 7, 2018 at 8:39 am

    “instead of raisins, I added chocolate chips because I love myself” might be the greatest (and most true) thing I’ve ever read on a food blog

  • Reply Ashley March 7, 2018 at 12:43 pm

    OH, yum! I never think I like Irish soda bread and then whenever I take a bite, I’m always like “this is yummy – why is this a once a year thing?” I even ate a whole loaf myself in 2 days a couple years ago! And adding chocolate is a brilliant upgrade 😉

  • Reply Melanie March 7, 2018 at 7:29 pm

    YAAASSS! This looks amazing!

  • Reply Currently // March 2018 | Abounding Grace March 8, 2018 at 5:43 am

    […] cauliflower soup and Irish soda bread for these winter days. It is snowing right now. Thankfully, it is finally getting warmer and spring […]

  • Reply Ricki Jill Treleaven March 9, 2018 at 9:32 am

    My Irish great-grandmother would have loved this recipe, especially the addition of chocolate chips! I pinned it, and I will definitely try it this month!

  • Reply Colleen C March 11, 2018 at 5:19 am

    I made this today and it turned out great! The recipe comes together very fast. The bread itself it not very sweet, so the chocolate chips and honey butter were excellent additions. Thanks for the great recipe!

  • Reply Lori March 11, 2018 at 3:39 pm

    Chocolate chips and honey butter? Yes, please!

  • Reply Cynthia Bliss March 26, 2018 at 5:34 pm

    I’ve made this twice. The taste is very good. But both times the amount of milk was too much, it comes out too soupy and then you have to add more flour. I suggest that you only use 1 1/4 cups of milk to start with. And since I’m very traditional add3/4 cup of raisins.

  • Reply Irish Soda Bread, Reworked – My Blog April 15, 2018 at 3:08 am

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  • Reply Kathleen March 8, 2019 at 12:49 pm

    5 stars
    Raisins in baked goods are LIARS– I’ve bit into too way too many cookies expecting chocolate chips just to get horrid squishy raisins. As my friend just said, “Raisins in cookies should come with a neon sign.” I just made this using dried cherries, semisweet chocolate chips, and whole wheat pastry flour and OH MY GOODNESS IS IT DELICIOUS. I did find it was done baking in about 35 minutes (and my oven usually runs cool?) The honey butter really makes it- thank you so much for sharing. It’s going to become a standard.