American-Style Irish Soda Bread
Prep time
Cook time
Total time
Currants, a modest amount of sugar, melted butter, and an egg give this easy quick bread a lovely golden color with a fine moist grain that slices without crumbling. Make it the day before you plan to serve it, if you like, then cool it completely, wrap it tightly, and store it at room temperature.
Recipe type: Quick Breads
Cuisine: American
Yield: 1 loaf
  • 3 cups (12-3/4 oz, 361g) all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup (2-1/2 oz, 67 g) granulated sugar
  • 1 cup (4-1/2 oz, 128g) dried Zante currants
  • 1 large egg, lightly beaten
  • 1-3/4 cups (14 fluid oz, 397g) buttermilk (I use Marburger Farm Dairy Gourmet buttermilk)
  • 4 tablespoons (2 oz, 57g) butter, melted
  • 1 tablespoon (1/2 oz, 14g) raw or demerara sugar
  1. Preheat the oven to 375°F and grease a 9" x 5" loaf pan.
  2. In a large bowl, whisk all the dry ingredients together, then stir in the currants.
  3. Add the egg, buttermilk, and melted butter and stir just until all the ingredients are evenly mixed.
  4. Spoon the batter into the prepared pan and smooth the top, then sprinkle with the topping sugar.
  5. Bake the bread for 50 minutes to 1 hour, or until a wooden skewer inserted into the middle comes out clean; the bread will register 200°F to 210°F on an instant-read thermometer.
  6. Remove the bread from the oven and set it on a rack for 5 minutes, then turn it out of the pan onto the rack to cool completely before slicing.
  7. Wrap leftovers tightly and store at room temperature.
Recipe by MJ Bakes A Lot at