Quick Irish Soda Bread with Sour Cream

If you ask me, Irish soda bread is one of those recipes that sounds fancy but is actually really easy to make.

This version puts a twist on the classic by using sour cream instead of buttermilk, which makes it extra moist and tender. Sweet raisins and aromatic caraway seeds give it that traditional flavor, while a hint of orange zest adds something special.

It’s mixed together in one bowl and baked until golden. No yeast, no kneading, no waiting around for dough to rise.

It’s a comforting bread that’s perfect for breakfast with butter or alongside a bowl of soup.

What Kind of Sour Cream Should I Use?

Regular full-fat sour cream is your best bet for Irish soda bread, as it provides the richness and tang that makes this bread so good. You can use light sour cream if that’s what you have on hand, but the bread might turn out slightly less moist and flavorful. If you’re in a pinch, plain Greek yogurt can work as a substitute, though it will give you a slightly different texture and a bit more tang. Just make sure whatever you use is at room temperature before mixing it in, as this helps it blend more easily with the other ingredients and creates a better crumb.

Options for Substitutions

This Irish soda bread recipe is pretty forgiving when it comes to swaps:

• Sour cream: You can substitute buttermilk for the sour cream, which is actually the more traditional choice. Use the same amount – 2 cups. The bread will be slightly less rich but still delicious.
• Caraway seeds: Not a fan of caraway? Feel free to leave them out completely. Some people find the flavor too strong, and the bread will still turn out great without them.
• Raisins: You can swap raisins for dried currants, which are traditional, or use dried cranberries for a tart twist. If you’re not into dried fruit at all, just omit them entirely.
• All-purpose flour: While all-purpose flour works best here, you can replace up to 1 cup with whole wheat flour for a heartier loaf. Don’t go beyond that or the bread might become too dense.
• Baking soda and baking powder: These two ingredients are essential for this bread to rise properly, so don’t substitute or skip them. They’re what make soda bread work without yeast.

Watch Out for These Mistakes While Baking

The biggest mistake people make with Irish soda bread is overmixing the dough, which activates too much gluten and turns your tender loaf into a tough, dense brick – mix just until the ingredients come together and you still see a few dry spots.

Since soda bread relies on baking soda for its rise (not yeast), you need to get it into the oven quickly after mixing, as the chemical reaction starts immediately when the soda meets the sour cream.

Don’t skip scoring an X on top of the loaf before baking, which isn’t just traditional but actually helps the bread bake evenly and prevents cracking in weird places.

Finally, resist the urge to slice into it right away – letting it cool for at least 10 minutes allows the crumb to set properly, making it much easier to cut clean slices instead of crumbly chunks.

What to Serve With Irish Soda Bread?

Irish soda bread is perfect alongside a warm bowl of beef stew or hearty vegetable soup, where you can use thick slices to soak up all the delicious broth. I love serving it at breakfast or brunch with plenty of butter and jam, or even with cream cheese for a slightly tangy spread that complements the caraway seeds. This bread also makes a great addition to a St. Patrick’s Day spread with corned beef and cabbage, or you can simply enjoy it with your afternoon tea or coffee. The slightly sweet flavor from the raisins means it works just as well as a snack on its own, toasted and slathered with salted butter.

Storage Instructions

Store: Keep your Irish soda bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. The sour cream keeps it moist, so it actually tastes great the next day. I like to slice it up before storing so it’s easy to grab a piece whenever I want it.

Freeze: This bread freezes really well for up to 3 months. Wrap the whole loaf or individual slices in plastic wrap, then put it in a freezer bag. I usually slice mine first so I can just pull out what I need without thawing the whole thing.

Enjoy: Let frozen slices thaw at room temperature for about 30 minutes, or pop them straight into the toaster for a warm treat. If you froze the whole loaf, let it thaw on the counter for a few hours. A quick warm-up in a 300°F oven for 10 minutes brings back that fresh-baked feeling.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 45-55 g
• Fat: 80-90 g
• Carbohydrates: 470-500 g

Ingredients

• 3.75 cups King Arthur all-purpose flour
• 2/3 cup sugar
• 2.5 tbsp caraway seeds
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 2 large eggs (room temperature)
• 2 cups Daisy brand sour cream
• 3/4 cup raisins (soaked in warm water for 10 minutes)
• 1 tsp orange zest

Step 1: Prepare the Oven and Soak the Raisins

• 3/4 cup raisins
• warm water

Preheat your oven to 350°F.

While the oven heats, place the raisins in a bowl of warm water and let them soak for 10 minutes to plump them up and add moisture to the bread.

This small step ensures tender, flavorful raisins throughout your loaf rather than hard, dried-out pieces.

Step 2: Mix the Dry Ingredients

• 3.75 cups King Arthur all-purpose flour
• 2/3 cup sugar
• 2.5 tbsp caraway seeds
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda

In a large bowl, whisk together the flour, sugar, caraway seeds, baking powder, salt, and baking soda until well combined and evenly distributed.

This ensures the leavening agents and seasonings are spread throughout the dough for consistent rise and flavor.

I like to sift the flour first to aerate it slightly—it makes for a more tender crumb in the final bread.

Step 3: Combine the Wet Ingredients

• 2 large eggs
• 2 cups Daisy brand sour cream
• 1 tsp orange zest

In a separate bowl, whisk the room-temperature eggs and sour cream together until smooth and well blended.

Room-temperature ingredients mix more evenly and create a more cohesive batter.

Add the orange zest to this mixture and stir to combine, distributing the bright citrus flavor throughout.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2.

Using a sturdy spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined—the dough should be shaggy and slightly lumpy.

Overmixing develops gluten and makes the bread tough, so stop as soon as you don’t see streaks of dry flour.

Step 5: Fold in the Raisins and Shape

• dough from Step 4
• soaked raisins from Step 1

Drain the soaked raisins from Step 1 and gently fold them into the dough using a few turns of the spatula.

Pour the dough into a greased 9-inch round cake pan or similar size, smoothing the top with a spatula.

The dough will be thick and sticky—this is normal for soda bread.

Step 6: Bake Until Golden

Place the pan in the preheated oven and bake for 40-45 minutes, until the top is golden brown and a skewer inserted into the center comes out clean or with just a few moist crumbs.

I like to tent the bread loosely with foil after 30 minutes if the top is browning too quickly, which ensures the inside bakes through without over-browning the crust.

Step 7: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack or serving plate.

Serve warm with butter for the best flavor and texture.

The bread will continue to firm up slightly as it cools.

Quick Irish Soda Bread with Sour Cream

Delicious Quick Irish Soda Bread with Sour Cream recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 12 slices

Calories 2900 kcal

Ingredients

  

• 3.75 cups King Arthur all-purpose flour
• 2/3 cup sugar
• 2.5 tbsp caraway seeds
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 2 large eggs (room temperature)
• 2 cups Daisy brand sour cream
• 3/4 cup raisins (soaked in warm water for 10 minutes)
• 1 tsp orange zest

Instructions

 

• Preheat your oven to 350°F. While the oven heats, place the raisins in a bowl of warm water and let them soak for 10 minutes to plump them up and add moisture to the bread. This small step ensures tender, flavorful raisins throughout your loaf rather than hard, dried-out pieces.
• In a large bowl, whisk together the flour, sugar, caraway seeds, baking powder, salt, and baking soda until well combined and evenly distributed. This ensures the leavening agents and seasonings are spread throughout the dough for consistent rise and flavor. I like to sift the flour first to aerate it slightly—it makes for a more tender crumb in the final bread.
• In a separate bowl, whisk the room-temperature eggs and sour cream together until smooth and well blended. Room-temperature ingredients mix more evenly and create a more cohesive batter. Add the orange zest to this mixture and stir to combine, distributing the bright citrus flavor throughout.
• Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2. Using a sturdy spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined—the dough should be shaggy and slightly lumpy. Overmixing develops gluten and makes the bread tough, so stop as soon as you don't see streaks of dry flour.
• Drain the soaked raisins from Step 1 and gently fold them into the dough using a few turns of the spatula. Pour the dough into a greased 9-inch round cake pan or similar size, smoothing the top with a spatula. The dough will be thick and sticky—this is normal for soda bread.
• Place the pan in the preheated oven and bake for 40-45 minutes, until the top is golden brown and a skewer inserted into the center comes out clean or with just a few moist crumbs. I like to tent the bread loosely with foil after 30 minutes if the top is browning too quickly, which ensures the inside bakes through without over-browning the crust.
• Remove the bread from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack or serving plate. Serve warm with butter for the best flavor and texture. The bread will continue to firm up slightly as it cools.