This post may contain affiliate links. Please read our disclosure policy.
This Mini Irish Soda Bread recipe yields a small loaf made without yeast, perfect for a few servings. With a tender crumb, golden crust, and subtle hint of sweetness, it’s a scaled-down version of traditional Irish soda bread.
Serve this small loaf of Irish Soda Bread with a bowl of Irish Stew or Colcannon or enjoy it with your morning tea or coffee topped with a dollop of homemade jam.
Why You’ll Love This Recipe
- No Yeast Needed: Simple to make with easy-to-follow instructions.
- Quick to Prepare: Enjoy fresh bread without hours of prep.
- Versatile: Pairs well with soups, stews, or just a spread of butter.
- Customizable: Add currants, caraway seeds, or adjust the sweetness to your liking.
- Traditional Touch: Brings a taste of Irish heritage to your table.
RELATED: Best Soup Recipes For One
Ingredients And Substitutions
If you have any ingredients leftover from this small Irish soda bread recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: This is the base of the bread, providing the ideal balance of softness and structure. If needed, you can substitute with a gluten-free all-purpose flour blend.
- Granulated Sugar: Adds a touch of sweetness to the bread. For a less sweet loaf, reduce or omit the sugar.
- Salt: Enhances the flavor of the bread and balances the other ingredients.
- Baking Soda: Works with the acidity of buttermilk to help the bread rise. Be sure your baking soda is fresh for the best results.
- Cold Salted Butter: Adds moisture and richness, while the cold butter creates a tender crumb. If using unsalted butter, add a pinch of salt.
- Raisins, Currants, or Caraway Seeds (Optional): Raisins or currants add a sweet, chewy element, while caraway seeds provide a slightly spicy flavor. Leave these out if you prefer, or use up leftover raisins in Hermit Cookies, Oatmeal Raisin Cookies or Cream Scones.
- Egg Yolk: Contributes richness and gives the bread a golden color. Save the leftover egg white for egg white recipes like Meringues or a Mini Texas Sheet Cake.
- Buttermilk: Essential for its acidity, which reacts with baking soda to help the bread rise. No buttermilk? Mix ½ cup (112 milliliters) of milk with 1 tablespoon of lemon juice or white vinegar, and let it sit for 10 minutes. Leftover buttermilk can be used in recipes like Buttermilk Pie, Butter Swim Biscuits, or a small batch of Chicken Nuggets.
Recipe Variations
Looking to mix things up? Here are some tasty soda bread variations:
- Fruit-Filled Soda Bread: Add raisins, currants, or your favorite dried fruit for a touch of sweetness.
- Herb-Infused Soda Bread: Mix in chopped fresh herbs like rosemary or thyme for a fragrant, savory loaf.
- Seed-Topped Soda Bread: Sprinkle sesame seeds, pumpkin seeds, or sunflower seeds on top before baking for added texture and flavor.
- Cheesy Soda Bread: Fold shredded cheese, such as cheddar or Parmesan, into the dough for a savory twist.
How To Make Irish Soda Bread
These step-by-step photos and instructions help you visualize how to make a small loaf of Irish Soda Bread. See the recipe box below for ingredient amounts and full recipe instructions.
- Combine Dry Ingredients: In a large bowl, mix the all-purpose flour, granulated sugar, salt, and baking soda. This step ensures the dry ingredients are evenly blended for a well-risen, flavorful bread.
- Incorporate Butter: Cut the cold salted butter into the flour mixture until it resembles coarse crumbs. This step is key to creating a tender texture. If using raisins, stir them in after the butter is incorporated.
- Mix Egg Yolk and Buttermilk: In a small bowl, whisk together the egg yolk and buttermilk. This mixture adds richness and moisture to the bread. Pour it into the dry ingredients once combined.
- Form the Dough: Gently mix the wet and dry ingredients until just combined. Turn the dough onto a lightly floured surface and knead briefly to bring it together. Shape the dough into a small, round loaf. Avoid over-kneading to keep the bread tender.
- Score the Dough: Place the loaf onto a baking sheet. Use a sharp knife to score a ½-inch-deep “X” across the top. This helps the bread bake evenly and gives it a traditional look.
- Bake: Bake in a preheated oven for about 40 minutes. The bread is ready when it’s golden brown and sounds hollow when tapped on the bottom.
Expert Tips
- Mix Thoroughly: Make sure the dry ingredients are well mixed before adding the buttermilk for even flavor and texture.
- Handle Gently: Avoid overworking the dough—it should look shaggy, not smooth. Minimal handling keeps the bread tender.
- Score the Top: Cut a deep “X” on top of the dough. This traditional step ensures even baking by allowing heat to reach the center.
- Check Early: Ovens can vary, so start checking the bread a few minutes before the baking time is up.
Serving Suggestions
Here are a few ways to enjoy your Mini Irish Soda Bread:
- With Soup: Pair it with a bowl of Tomato Soup or Chicken Stew for a hearty meal.
- Breakfast Toast: Toast slices and add butter and jam or make Avocado Toast with sliced avocado and tomatoes.
- Cheese Plate: Serve alongside your favorite cheeses for a simple snack.
- Sandwich Base: Use it as the bread for a Reuben sandwich.
- With Tea: Enjoy a slice with a warm cup of tea for a relaxing afternoon treat.
Frequently Asked Questions
Irish Soda Bread is a traditional Irish quick bread made without yeast. It relies on baking soda and buttermilk for leavening, creating a tender and flavorful loaf.
Yes, you can substitute buttermilk by mixing ½ cup of milk with 1 tablespoon of lemon juice. Let it sit for 10 minutes before using.
Yes, wrap the loaf tightly in plastic wrap and store it in a freezer bag for up to 3 months. Thaw at room temperature before serving.
Store leftover bread in an airtight container or wrap it in foil and keep it at room temperature for up to 2 days.
Yes, you can double the ingredients, but the baking time may need to be adjusted. Keep an eye on the bread and check for doneness with a tap on the bottom—it should sound hollow.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this Irish soda bread recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Single Serving Comfort Food Recipes
If you’ve tried this small Irish soda bread recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Irish Soda Bread
Equipment
Ingredients
- 1 cup all purpose flour
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon cold salted butter
- ¼ cup raisins
- 1 large egg yolk
- ½ cup buttermilk
Instructions
- Preheat the Oven: Heat your oven to 425°F (220°C).
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and baking soda.
- Incorporate Butter: Cut the butter into small pieces. Use your fingers or a fork to work it into the flour mixture until it looks like coarse crumbs. Stir in the raisins.
- Combine Wet Ingredients: In a small bowl, whisk the egg yolk and buttermilk together. Pour the mixture into the dry ingredients and stir with a spoon until just combined.
- Form the Dough: Transfer the dough to a lightly floured surface. Knead gently and shape it into a 4-inch circle. If the dough is too sticky, add a little more flour. Avoid over-kneading to keep the bread tender.
- Score the Dough: Use a serrated knife to score the top of the dough in an "X" shape about 1 ½ inches deep.
- Bake: Place the dough on a baking sheet and bake for 35-40 minutes, or until the bread is golden brown. If the top browns too quickly, cover it with a sheet of aluminum foil.
- Serve: Let the bread cool slightly, then serve warm or at room temperature.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m going to recommend a scraper for folks who are having a ticking problems. Scrapers are light years better than hands for easily handling these soft doughs. I don’t think this should be a hard form batter. I did have to throw down some flour when doing the knead but with a scraper, I had no problems. Just a hint- you will love it for other things too!
I added a little rye and caraway to my dough and my Dad and husband used it for biscuity reubens!
I just tried this recipe and the dough was so soft (almost liquid) that it could not be turned out onto a work surface or much less kneaded. I have checked and rechecked my recipe and the ONLY thing that I did wrong was add too many raisins but that shouldn’t have caused the dough to be too soft. Has anyone else had this problem?
Hi Betsy,
It sounds like you may have needed to add a little more flour to your work surface and possibly a little more to the dough itself (see step 5).
This was so good and super simple! I didn’t add sugar and in place of raisins I added a few small cubes of cheddar cheese.
Oh, I love the idea of adding cheese. I’ll have to give it a try.
Thank you.
Joanie
Could I use almond flour instead of AP flour, use monkfruit sweetener instead of sugar, and substitute the buttermilk to make it low carb/keto?
Hi Darlene,
I haven’t tested the recipe using those substitutions, so I’m not totally sure how they would work. If you do make the recipe with the subs, please let me know how they worked for you.
Joanie
I followed everything to a T and the dough was so sticky. At least a third stuck to my counter and hands. What happened? I loved the simplicity of this recipe but not the gorilla glue effect. Help!
Hi Allison,
It sounds like you might have needed to add a little more flour to the dough as I suggest in step 5 of the recipe. This would make the dough easier to handle.
Joanie
I made this and it was amazing. Moist, delicious, soft, so good. I used real buttermilk and craisins, worth it. Will make using a buttermilk substitute.
I’m so happy you enjoyed the soda bread. Thank you so much for taking the time to let me know.
Joanie
I’ve just baked your mini loaf. This is how it turned out but it’s not cool enough to cut into. I am thinking they are a nice size to make when going to see a friend for lunch or tea/coffee. I did put sugar in it.
I haven’t tasted it yet so I can’t fill in the 5 the star.
I took a photo of it but can’t attach it here – however it looks lovely.
Karen
Hi my name is ms, Lynette a, miller and i was just wonding if you have a cookbook i have all ready try,ed your recipe,s and the one,s that i have try,ed are really good and again i was just wonding ok you for your time Ms , Lynette A Miller at millerlynette6@gmail.com
Hi Lynette, thank you for your kind words. Yes, we do have a cookbook that we are working on right now and will be published on December 3,2019. We’re so excited about it. It is currently up for presale on Amazon and should be in all major bookstores when it is published. Here is a link to the book on Amazon so you can read more about it – https://amzn.to/2J0DJ2R
Thanks so much for asking about it and have a wonderful day.
Joanie
Hi Joanie, regarding making buttermilk, most websites say to use just 1 tbsp to make 1 cup. Yours calls for a double amount of the vinegar… is it exclusively for this recipe? Thank you.
Hi Cynthia, I’ve always used roughly 1 tablespoon or the squeeze of half a lemon in 1/2 cup milk. That is what I recommend for this recipe.
Hi Joanie, it turned out very well! I used a mix of dates and raisins. Very Delicious. Thanks!
I’m so happy you enjoyed the soda bread. Thank you so much for letting me know!
I love your recipes for one or two.
Thank you so much, Dorothy!