Irish Soda Bread

This easy-to-bake recipe is perfect for a St. Patrick’s Day party, or just for breakfast! The ‘soda’ in this recipe refers to baking soda, which replaces yeast that’s traditionally used in bread. The cherries, vanilla and bit of sugar transform this traditional Irish bread into a hearty and sweet breakfast treat!

Ingredients

  • 6 tablespoons unsalted butter
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon, plus a pinch of salt, divided
  • 2 tablespoons granulated sugar
  • 1 cup, plus one tablespoon of buttermilk, divided
  • 3/4 cup sour cream
  • 2 teaspoons Nielsen-Massey Pure Vanilla Extract, divided
  • 3/4 cup dried cherries

Directions

Preheat the oven to 375°F. Spray a nine-inch cake pan with cooking spray and set aside.

Using a knife, cut the butter into small cubes and store in the freezer for later use.

In a large bowl, mix the flour, baking soda, salt and sugar. Set aside. In a separate medium bowl, whisk the buttermilk, sour cream and vanilla extract. Set aside.

Remove the butter from the freezer and add it to the dry ingredients. Using a pastry blender or fork, cut the butter into the flour mixture until the pieces become pea-sized. Add the dried cherries and stir to combine. Next, add the wet ingredients to the dry ingredients and stir until just combined.

Sprinkle a clean, hard surface with flour and knead the dough several times until it forms into a round loaf. Using a knife, cut a cross into the top.

Place the loaf in the oiled cake pan and bake in the oven for 45-50 minutes, or until cooked through and golden brown. About two minutes before the bread is done, remove it from the oven. In a small bowl, combine one tablespoon of buttermilk, one teaspoon of vanilla extract and a pinch of salt. Stir to combine. Brush the mixture over the bread and place it back in the oven to cook for one to two minutes.

Remove the loaf from the oven and cool on a baking rack for 5-10 minutes before serving.

  • 6 tablespoon unsalted butter
  • 375 grams all-purpose flour
  • 4 grams baking soda
  • 1 teaspoon, plus a pinch of salt, divided
  • 2 tablespoons granulated sugar
  • 236 ml, plus 15ml of buttermilk, divided
  • 180 grams sour cream
  • 2 teaspoons Nielsen-Massey Pure Vanilla Extract, divided
  • 150 grams cup dried cherries

Directions

Preheat the oven to 190°C. Spray a 23-centimeter cake pan with cooking spray and set aside.

Using a knife, cut the butter into small cubes and store in the freezer for later use.

In a large bowl, mix the flour, baking soda, salt and sugar. Set aside. In a separate medium bowl, whisk the buttermilk, sour cream and vanilla extract. Set aside.

Remove the butter from the freezer and add it to the dry ingredients. Using a pastry blender or fork, cut the butter into the flour mixture until the pieces become pea-sized. Add the dried cherries and stir to combine. Next, add the wet ingredients to the dry ingredients and stir until just combined.

Sprinkle a clean, hard surface with flour and knead the dough several times until it forms into a round loaf. Using a knife, cut a cross into the top.

Place the loaf in the oiled cake pan and bake in the oven for 45-50 minutes, or until cooked through and golden brown. About two minutes before the bread is done, remove it from the oven. In a small bowl, combine one tablespoon of buttermilk, one teaspoon of vanilla extract and a pinch of salt. Stir to combine. Brush the mixture over the bread and place it back in the oven to cook for one to two minutes.

Remove the loaf from the oven and cool on a baking rack for 5-10 minutes before serving.

  • 10-15 minsprep

  • 45-50 minscook

  • 8-12servings

This Recipe Uses

Pure Vanilla Extract 4 oz

Pure Vanilla Extract