Easy Mini Irish Soda Bread: Traditional, Eggless & No-Yeast Recipe for Two

This delightful 5-ingredient traditional Mini Irish Soda Bread recipe yields one small, perfect loaf, complete with sweet raisins. It’s the ideal size for serving with your St. Patrick’s Day dinner for two, or simply whenever you desire a taste of homemade Irish comfort. Best of all, this recipe is entirely eggless, contains no added sugar, and is made without yeast, making it wonderfully straightforward and quick to prepare.

This Mini Irish Soda Bread transports me back to my unforgettable semester abroad in Ireland. It was a time filled with new experiences, incredible landscapes, and the warmth of Irish hospitality. I even had the unique opportunity to celebrate St. Patrick’s Day in Dublin, an experience that, while festive, revealed the true local spirit – less about the grand parade and more about gathering with friends in cozy pubs.

In fact, the very genesis of this blog can be traced back to that period, born out of a desire to cope with a touch of homesickness during my final month there. Creating and sharing recipes became my solace and my connection. While I didn’t frequently bake soda bread during my time in Ireland – I recall a friend’s mother making it for me once or twice, and perhaps a store-bought loaf – this particular small batch soda bread recipe instantly conjures those cherished memories. It embodies the rustic simplicity and hearty goodness of traditional Irish baking.

What sets this Irish Soda Bread for two apart from most conventional bread recipes is its unique composition: it’s eggless, made without any added sugar, and crucially, it requires no yeast. This makes it an incredibly beginner-friendly baking project. Indeed, it’s one of the easiest Irish soda bread recipes you can undertake, requiring nothing more than stirring all the ingredients together in a bowl with a spoon. No complex equipment, no lengthy proofing times – just pure, simple satisfaction.

What is Traditional Irish Soda Bread?

Irish Soda Bread is a quintessential quick bread recipe, meaning it relies on a chemical leavening agent rather than yeast to achieve its rise. In this case, that essential ingredient is baking soda. This method allows for a much faster preparation and baking process compared to yeasted breads, making it a staple in Irish homes, especially during times when ovens were not as common as open hearths or bastible pots.

Historically, traditional Irish Soda Bread is incredibly simple, often made with just four core ingredients:

1. Flour (typically soft wheat flour)
2. Baking soda (the leavening agent)
3. Salt (for flavor)
4. Buttermilk (provides the acid to react with the baking soda and adds moisture and flavor)

While purists might argue that raisins aren’t strictly “traditional” in every region of Ireland, they have become a very popular and beloved addition, especially in the sweeter, more cake-like versions often found in bakeries. I’ve always enjoyed my small batch Irish soda bread with raisins. They contribute a delightful burst of natural sweetness, which is particularly welcome in a recipe with no added sugar.

Beyond raisins, traditional soda bread can also incorporate other simple additions like caraway seeds, which offer a distinct aroma and flavor, or oats for added texture. In more modern interpretations, bakers often experiment with savory mix-ins such as cheese, chives, or green onion, transforming this humble bread into a versatile accompaniment for various meals. This adaptable, eggless Irish soda bread truly serves as a fantastic blank canvas for both traditional and contemporary flavors!

If you’re looking for a slightly less traditional yet equally delicious take, be sure to check out my Irish Soda Bread Muffins!

Can You Make Irish Soda Bread Without Raisins?

Absolutely, you can easily make this small soda bread recipe without raisins if you prefer. Simply omit them from the ingredient list. The bread will still be wonderfully flavorful and have an excellent texture. However, if you enjoy dried fruit but want to try something different, you can substitute the raisins with an equal amount of other dried fruits like cranberries, chopped dried apricots, or dried cherries for a different twist on sweetness and tang.

The Role of Buttermilk: Can You Substitute Milk?

Traditional Irish soda bread is almost always made with buttermilk, and for good reason. Buttermilk serves a dual purpose: not only does its acidity react crucial with the baking soda to create the leavening needed for the bread to rise, but it also imparts a distinct tangy flavor and a tender crumb that is characteristic of authentic soda bread. This unique taste is hard to replicate completely with other ingredients.

I personally highly recommend sticking with buttermilk for the best flavor and texture results. While it might seem like a specialty item, you can often find smaller pints of buttermilk at most grocery stores, which are perfect for small batch baking recipes like this one. After making this recipe, if you find yourself with a little leftover buttermilk, don’t let it go to waste! Check out my collection of recipes for using up leftover buttermilk for other delicious ideas.

However, if you find yourself without buttermilk or are hesitant to buy a large carton for a single recipe, you can create a suitable substitute. For every 1/2 cup of buttermilk required, simply use an equal amount of whole milk (or 2% milk) combined with 1 to 1 and 1/2 teaspoons of lemon juice or white vinegar. Allow this mixture to sit for 5-10 minutes until it slightly curdles. This acid is absolutely essential to react with the baking soda, especially since this recipe is eggless and relies entirely on this chemical reaction for leavening. Do not skip this step if you are substituting.

Please note, while this substitution works in a pinch, your mini Irish soda bread will likely be less tangy and may have a slightly different texture compared to using genuine buttermilk. This is why, for the most authentic taste experience, I strongly advise using buttermilk.

How Did Irish Soda Bread Get Its Name?

The name “Irish Soda Bread” is quite literal, directly referencing its primary leavening agent: baking soda. Unlike traditional yeast breads that rely on yeast fermentation for rising, soda bread utilizes the chemical reaction between baking soda (a base) and an acid, most commonly found in buttermilk. When these two components meet, they produce carbon dioxide bubbles, which are trapped within the dough, causing the bread to rise quickly and creating its characteristic texture.

This reliance on baking soda means the bread is a “quick bread” – it requires minimal preparation time, very little kneading, and, crucially, no resting or rising period. This efficiency made it incredibly popular in Irish households, especially in rural areas where fuel was scarce and ovens were not always available. Women would bake this bread daily on a griddle or in a cast-iron pot called a bastible over an open fire.

The process is incredibly simple: mix everything together in a bowl with a spoon (no fancy mixers needed!), lightly knead the dough for about a minute or two until it forms a smooth ball, score an “X” into the top, and then pop it straight into the oven. According to fascinating Irish folklore, cutting an “X” into the top of the loaf isn’t just for aesthetics or even heat distribution; it’s said to be a traditional practice to release evil spirits and bless the bread, ensuring a good bake and a prosperous household. It adds a touch of ancient charm to this rustic bread.

How To Make Mini Irish Soda Bread: A Simple Step-by-Step Guide

Making small batch Irish soda bread is one of the easiest and most rewarding baking projects, especially because you don’t need any special equipment like a stand mixer. Here’s how to achieve a perfectly golden, tender loaf:

1. Prepare Your Dry Ingredients: In a large mixing bowl, combine your sifted all-purpose flour, baking soda, and table salt. Sifting the flour beforehand helps to aerate it, leading to a lighter texture in the final bread, and ensures that the baking soda is evenly distributed. Give these dry ingredients a good stir with a spoon to ensure they are thoroughly mixed.
2. Add Wet Ingredients and Raisins: Pour in the room temperature buttermilk. If using plumped raisins, add them now. Stir everything together gently with your spoon until the ingredients just come together and a shaggy dough begins to form. Be careful not to overmix at this stage; overworking the dough can lead to a tough bread.
3. Lightly Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough very gently for only about one to two minutes. The goal here is just to bring the dough together into a cohesive, smooth ball, not to develop gluten as you would in a yeasted bread. Since there’s no yeast, extensive kneading is unnecessary and can actually make the bread tough. It should feel soft and pliable.
4. Form, Score, and Bake: Pat the dough into a round loaf, roughly 4 inches in diameter and about 1 to 1.5 inches thick. Carefully transfer this dough ball to your lightly greased baking sheet. Using a serrated knife, cut a deep “X” into the top of the loaf, extending almost to the edges. This traditional score helps the bread to rise evenly and allows heat to penetrate the center. Bake in your preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is beautifully golden brown and the internal temperature reaches around 200-210°F (93-99°C). If you tap the bottom of the loaf, it should sound hollow.

Once baked, transfer the bread to a wire rack and let it cool completely before attempting to slice it. Cooling is crucial, as it allows the internal structure to set. Slice with a serrated knife for clean cuts and enjoy!

How To Store Irish Soda Bread for Maximum Freshness

Mini Irish soda bread, like most quick breads, is undeniably best enjoyed on the day it’s baked. Its unique texture and flavor are at their peak when fresh from the oven, offering a delightful crisp crust and a tender crumb. Since this recipe makes a convenient small loaf, finishing it within the day should be an enjoyable task!

However, if you happen to have any leftovers, you can store your Irish soda bread in an airtight container or a plastic storage bag at room temperature for up to one day. While it will still be edible the next day, please be aware that its freshness and characteristic tenderness will begin to diminish quite rapidly. It may become a bit drier or denser, losing some of its initial charm.

If you find your bread has become a little stale, don’t throw it out! Stale Irish soda bread is excellent for repurposing. For instance, you can easily transform it into a delicious Irish soda bread pudding, as suggested by Elle Jay At Home. Beyond pudding, consider cubing and toasting it to make flavorful croutons for soups and salads, or even turning it into breadcrumbs. Another delightful option for slightly stale bread is to use it for a unique French toast recipe, soaking up all the custardy goodness.

How To Eat and Serve Irish Soda Bread

The beauty of individual Irish soda bread lies in its versatility. The most classic and arguably best way to serve it is simply with a generous slather of good quality salted butter, allowing the bread’s humble flavors to shine. For an extra touch of gourmet, you might even pair it with a bright and tangy blood orange curd or a homemade berry jam.

Given that Irish Soda Bread is synonymous with St. Patrick’s Day celebrations, it makes a perfect accompaniment to a host of Irish-inspired meals. Here are some delightful recipes you can eat it alongside:

• Hearty Shepherd’s Pie For Two
• Classic Stove Top Corned Beef and Cabbage
• Crispy Baked Fish and Chips
• Rich One-Layer Chocolate Stout Cake
• Decadent Chocolate Stout Skillet Cake

Whether you’re celebrating a holiday or simply craving a comforting bake, this mini Irish soda bread is sure to be a delightful addition to your table.

Mini Irish Soda Bread

Yield:
4 servings

Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

This Mini Irish Soda Bread recipe yields one small loaf with sweet raisins. It’s an easy, eggless, no-sugar-added, and no-yeast bread perfect for any occasion.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/2 cup buttermilk, room temperature
• 1/4 cup raisins, plumped (optional)

Instructions

1. Preheat oven to 375F (190C). Lightly grease a baking sheet.
2. In a large bowl, using a spoon, stir together the sifted flour, baking soda, and salt until well combined.
3. Stir in the buttermilk and plumped raisins (if using) until a shaggy dough forms. Be careful not to overmix.
4. Turn the dough out onto a lightly-floured surface and knead gently for 1-2 minutes, just until it forms a smooth, cohesive ball. Avoid overworking the dough.
5. Pat the dough into a 4-inch round loaf and place it on the prepared baking sheet. Cut a deep “X” into the top with a serrated knife. Bake for 35-40 minutes, or until golden brown and a tap on the bottom sounds hollow. Cool completely on a wire rack before slicing.

To plump raisins:

1. Place raisins in a small bowl. Pour hot water over them until completely submerged. Let sit for 5 minutes or until they plump up. Drain thoroughly and pat dry with a paper towel before incorporating into the dough.

Notes

• Serve your delicious bread with Shepherd’s Pie For Two or Stovetop Corned Beef and Cabbage for a complete Irish meal.
• Enjoy this traditional recipe? You’ll also love my Irish Soda Bread Muffins for another convenient treat!

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Source: Adapted from Baking with Julia (Amazon affiliate link)

Originally published March 20, 2012