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This mini Irish soda bread is a no-yeast loaf with a crisp crust and tender crumb. Made with simple ingredients, it’s easy to prepare and perfect served warm with butter or alongside soups and stews.
Featured Comment
“I have made this many times exactly how you wrote it. It is very, very good.”
– Donna
Why You’ll Love This Recipe
- No Yeast Needed: Simple to make with clear, easy steps.
- Quick to Prepare: Fresh bread that bakes in under an hour.
- Versatile: Delicious with soups, stews, or a pat of butter.
- Customizable: Add currants, caraway seeds, or adjust sweetness.
- Traditional: Brings the taste of Irish heritage to your table.r table.
Irish Soda Bread is one of my favorites for its simplicity and tradition. This mini version has a crisp crust, tender crumb, and balanced flavor. With buttermilk for a slight tang, you can mix, shape, and bake – no yeast or long waits required.
Serve this small loaf of Irish Soda Bread with a bowl of Irish stew for one or colcannon for one or enjoy it with your morning tea or coffee topped with a dollop of homemade refrigerator jam.
Ingredients
If you have any ingredients leftover from this small Irish soda bread recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: Forms the base of the bread, giving it structure and softness. Use a gluten-free all-purpose blend if needed.
- Granulated Sugar: Adds light sweetness. Reduce or omit for a less sweet loaf.
- Salt: Brings out the bread’s flavor.
- Baking Soda: Reacts with buttermilk to make the bread rise. Make sure it’s fresh.
- Cold Salted Butter: Adds richness and moisture. If using unsalted butter, add an extra pinch of salt.
- Raisins, Currants, or Caraway Seeds (Optional): aisins or currants give a sweet chew; caraway seeds add mild spice. Leave out if you prefer. Extra raisins can be used in small batch hermit cookies, small batch oatmeal raisin cookies or small batch cream scones.
- Egg Yolk: Adds richness and golden color. Save the white for egg white recipes like small batch meringues or mini Texas sheet cake.
- Buttermilk: Provides acidity to work with baking soda for lift. No buttermilk? Mix ½ cup milk with 1 tablespoon lemon juice or white vinegar; let sit 10 minutes. Leftover buttermilk can be used in mini buttermilk pie, buttermilk quick bread, small batch butter swim biscuits, or chicken nuggets for one.
Recipe Variations
Try these tasty soda bread variations:
- Fruit-Filled: Add raisins, currants, or other dried fruit.
- Herb-Infused: Stir in chopped fresh herbs like rosemary or thyme.
- Seed-Topped: Sprinkle sesame, pumpkin, or sunflower seeds on top before baking.
- Cheesy: Mix in shredded cheddar or Parmesan.
How To Make Irish Soda Bread
These 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.
- In a large bowl, whisk together flour, sugar, salt, and baking soda.
- Cut in cold butter until the mixture looks like coarse crumbs. Stir in raisins if using.
- In a small bowl, whisk egg yolk and buttermilk, then pour into the dry ingredients.
- Gently mix until just combined. Turn onto a lightly floured surface, knead briefly, and shape into a round loaf.
- Place on a baking sheet and score a ½-inch-deep “X” on top with a sharp knife.
- Bake in a preheated oven for about 40 minutes, until golden and hollow-sounding when tapped on the bottom.
Expert Tips
- Mix Well: Blend dry ingredients thoroughly before adding buttermilk for even flavor and texture.
- Handle Lightly: Keep the dough shaggy, not smooth. Minimal handling makes the bread tender.
- Score the Top: Cut a deep “X” to help the bread bake evenly.
- Check Early: Start checking a few minutes before the bake time ends, as ovens vary.
Frequently Asked Questions
Irish soda bread is a quick bread made without yeast. It uses baking soda and buttermilk for leavening, resulting in a tender and flavorful loaf with a crisp crust.
No. This bread rises from the reaction between baking soda and buttermilk, so no yeast or proofing time is needed.
Yes. Mix ½ cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 10 minutes before using.
Wrap the cooled bread tightly in foil or plastic wrap and store at room temperature for up to 2 days.
Yes. Wrap the cooled loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
RELATED: Best Soup Recipes For One
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 cut into small pieces
- ¼ cup raisins (optional)
- 1 large egg yolk
- ½ cup buttermilk
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together flour, sugar, salt, and baking soda.
- Cut in cold butter until the mixture looks like coarse crumbs. Stir in raisins if using.
- In a small bowl, whisk egg yolk and buttermilk, then pour into the dry ingredients. Gently mix until combined.
- Turn onto a lightly floured surface, knead briefly, and shape into a 4-inch circle. Tip: Add a little more flour if the dough is sticky.
- Place on a baking sheet and score a ½-inch-deep “X” on top with a sharp knife.
- Bake in a preheated oven for about 40 minutes, until golden and hollow-sounding when tapped on the bottom.Tip: If the top browns too quickly, cover with aluminum foil.
- Let the bread cool slightly, then serve warm or at room temperature.
Notes
- Mix Well: Blend dry ingredients thoroughly before adding buttermilk for even flavor and texture.
- Handle Lightly: Keep the dough shaggy, not smooth. Minimal handling makes the bread tender.
- Score the Top: Cut a deep “X” to help the bread bake evenly.
- Check Early: Start checking a few minutes before the bake time ends, as ovens vary.
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.
What can I use instead of buttermilk
This ingredient reacts to the baking soda which helps the bread to rise. If you don’t have buttermilk, the closest substitute would be a little dairy with a touch of acidity added. To make ½ cup of buttermilk, measure ½ cup milk (112 milliliters) and add 1 tablespoon of lemon juice or white vinegar. Let sit for 10 minutes at room temperature before using.
Can I double this recipe?
Thank you
Yes, this recipe can be doubled.
I know I am a bit late commenting but the cross is scored in the top of Irish soda bread “to let the devil out”. Aside from that, it helps with even cooking!
I loved this recipe! The bread started browning early which scared me, so I took it out about 10 minutes too soon. It was still slightly raw in the middle, so trust the process! It tasted delicious, though. I did not have buttermilk so I used the substitution, and it worked just fine.
My Irish soda bread only took 22 minutes instead of 35 to bake. Why would it take less time?
It probably took less time because your oven may have been running hotter.
When I make a full sized irish soda bread, I use a 10″ cast iron pan. What size cast iron would you recommend to make this mini loaf?
I use a baking sheet but your 10-inch cast iron skillet would be fine to use. Just form the dough into a 4-inch circle as written in the recipe and place it in the center of the skillet to bake.
Delicious and so easy. Love it. Served with Brunswick stew.
I’m sitting here enjoy my perfectly lovely soda bread. I used a whole egg to cut down waste and caraway seeds instead of fruit which is not my thing. So happy! I’ve made your cornbread too. Thank you for you great recipes!
Hello,
As a recent widow, I found out I have no idea how to cook for one person, finding you has been a lifesaver and no more throwing away leftovers.
Many blessings to you.
Thank you so much, Michele. I’m so glad you are finding the recipe helpful.
EVERY RECIPE OF YOURS THAT I HAVE TRIED
IS GREAT. I AM GLAD THAT I CAME ACROSS
YOUR SITE. THANK YOU. PAT
Thank you so much, Pat.