Mouthwatering Irish Soda Bread with Honey Butter

There’s something about Irish soda bread that feels like a warm hug from your kitchen. Maybe it’s the simple ingredients or the fact that you don’t need yeast or fancy equipment. You just mix, shape, and bake. Done in about an hour from start to finish.

I started making this bread when I wanted something homemade but didn’t have time to wait around for dough to rise. Irish soda bread became my go-to for busy weeknights when I wanted fresh bread with dinner. The buttermilk gives it a nice tang, and the white wheat flour adds a bit more substance without making it heavy.

But here’s the real reason I keep making this bread: the honey butter. Sweet, creamy, and so good that my kids will eat the bread straight from the oven just to slather it on thick. It takes five minutes to whip together, and I promise you’ll want to put it on everything.

What Kind of Flour Should I Use?

This recipe calls for a mix of regular all-purpose flour and white wheat flour, which gives you the best of both worlds. White wheat flour is made from a lighter variety of wheat that has a milder flavor than traditional whole wheat, so you get some extra nutrition and a slightly nutty taste without the heaviness. If you can’t find white wheat flour at your store, you can substitute it with regular whole wheat flour, though your bread will have a denser texture and stronger wheat flavor. You could also use all-purpose flour for the entire recipe if that’s what you have on hand – your soda bread will just be a bit lighter in color and have a more traditional texture.

Options for Substitutions

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

• White wheat flour: If you don’t have white wheat flour, you can use all-purpose flour for the full 4 cups. The bread will be slightly lighter in texture and color, but still tasty.
• Buttermilk: No buttermilk? Make your own by adding 2 tablespoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.
• Brown sugar: White sugar works fine here, or you can use honey or maple syrup (same amount) for a different sweetness.
• Baking soda: Don’t skip or substitute the baking soda – it’s what reacts with the buttermilk to make the bread rise and gives soda bread its signature texture.
• Honey butter ingredients: For the honey butter, you can swap the honey with maple syrup or agave nectar if that’s what you have on hand.

Watch Out for These Mistakes While Baking

The biggest mistake people make with Irish soda bread is over-kneading the dough, which activates too much gluten and turns your bread dense and tough instead of tender – stick to just 6-8 quick kneads and resist the urge to work it more.

Another common error is skipping the X cut on top, which isn’t just decorative but actually helps the bread bake evenly by allowing heat to reach the center and preventing a raw middle.

Make sure your baking soda and baking powder are fresh (check the expiration dates), since these are the only leavening agents in the recipe and old ones won’t give you the rise you need.

Finally, don’t overbake the bread – check it at 40 minutes by tapping the bottom, which should sound hollow, and remember that it will continue to firm up as it cools on a wire rack.

What to Serve With Irish Soda Bread?

Irish soda bread is perfect alongside a big bowl of beef stew or hearty vegetable soup, where you can use thick slices to soak up all the broth. I love serving it at breakfast with scrambled eggs and crispy bacon, spreading that honey butter generously on warm slices fresh from the oven. It also makes a great addition to a cheese board with sharp cheddar, brie, and some sliced apples or grapes. For a simple dinner, try it with a pot of baked beans or alongside roasted chicken with root vegetables.

Storage Instructions

Store: Keep your soda bread wrapped in foil or in an airtight container at room temperature for up to 3 days. It’s best enjoyed within the first day or two when it’s still nice and tender, but it’ll still taste great toasted after that. The honey butter can stay in the fridge in a covered container for about a week.

Freeze: This bread freezes really well if you want to save some for later. Wrap it tightly in plastic wrap and then foil, and it’ll keep in the freezer for up to 3 months. You can freeze the whole loaf or slice it first so you can grab just what you need.

Refresh: To bring your bread back to life, thaw it at room temperature if frozen, then warm slices in a toaster or the whole loaf wrapped in foil in a 300°F oven for about 10 minutes. Let the honey butter sit out for a few minutes before serving so it’s easy to spread.

Estimated Nutrition

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

• Calories: 1650-1850
• Protein: 35-40 g
• Fat: 35-42 g
• Carbohydrates: 325-350 g

Ingredients

For the soda bread:

• 2 cups white wheat flour (I always use King Arthur for a better crumb)
• 2 1/4 cups flour
• 1 tsp baking soda
• 1 1/4 tsp baking powder
• 1 tsp salt
• 2 tbsp brown sugar (packed tightly for more moisture)
• 2.25 cups buttermilk (shaken well before measuring)

For the honey butter:

• 1/4 cup butter (I like Kerrygold unsalted for this)
• 1 1/2 tbsp honey
• 1/8 tsp salt

Step 1: Preheat Oven and Prepare Honey Butter

• 1/4 cup butter, softened
• 1 1/2 tbsp honey
• 1/8 tsp salt

Start by preheating your oven to 375°F.

While it heats, prepare the honey butter by combining the softened butter, honey, and salt in a small bowl and stirring until well blended and creamy.

Set aside at room temperature so it stays spreadable.

I like to make this first so it’s ready to serve with the warm bread right out of the oven.

Step 2: Mix Dry Ingredients

• 2 cups white wheat flour
• 2 1/4 cups flour
• 1 tsp baking soda
• 1 1/4 tsp baking powder
• 1 tsp salt
• 2 tbsp brown sugar, packed

In a large bowl, whisk together the white wheat flour, all-purpose flour, baking soda, baking powder, salt, and brown sugar until evenly combined.

Make sure to break up any clumps in the brown sugar and distribute the leavening agents evenly throughout the flour mixture—this ensures the bread rises uniformly and has an even crumb structure.

Step 3: Form the Dough

• dry ingredient mixture from Step 2
• 2.25 cups buttermilk, shaken well

Pour the buttermilk (shaken well before measuring) into the dry ingredient mixture and stir with a wooden spoon or spatula until a shaggy, sticky dough just comes together.

Don’t overmix—the dough should be rough and slightly lumpy.

Turn the dough out onto a lightly floured surface and gently knead it 6-8 times, just until it forms a cohesive round loaf.

Minimal kneading is key here because it keeps the crumb tender and prevents toughness.

Step 4: Shape, Score, and Bake

• dough from Step 3

Transfer the dough round to a parchment-lined baking sheet and use a sharp knife to cut a deep X across the top of the loaf, cutting about 1/4 inch deep.

This traditional scoring allows steam to escape and helps the bread cook evenly.

Bake in the preheated 375°F oven for 40-45 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.

Step 5: Finish and Serve

• baked bread from Step 4
• honey butter from Step 1

Remove the bread from the oven and let it cool for just a few minutes—it’s best enjoyed warm.

Slice and serve alongside the honey butter from Step 1, spreading it generously over each warm slice.

Mouthwatering Irish Soda Bread with Honey Butter

Delicious Mouthwatering Irish Soda Bread with Honey Butter recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Calories: 1750

Ingredients Method

Ingredients

  

For the soda bread::

• 2 cups white wheat flour (I always use King Arthur for a better crumb)
• 2 1/4 cups flour
• 1 tsp baking soda
• 1 1/4 tsp baking powder
• 1 tsp salt
• 2 tbsp brown sugar (packed tightly for more moisture)
• 2.25 cups buttermilk (shaken well before measuring)

For the honey butter::

• 1/4 cup butter (I like Kerrygold unsalted for this)
• 1 1/2 tbsp honey
• 1/8 tsp salt

Method

 

1. Start by preheating your oven to 375°F. While it heats, prepare the honey butter by combining the softened butter, honey, and salt in a small bowl and stirring until well blended and creamy. Set aside at room temperature so it stays spreadable. I like to make this first so it's ready to serve with the warm bread right out of the oven.
2. In a large bowl, whisk together the white wheat flour, all-purpose flour, baking soda, baking powder, salt, and brown sugar until evenly combined. Make sure to break up any clumps in the brown sugar and distribute the leavening agents evenly throughout the flour mixture—this ensures the bread rises uniformly and has an even crumb structure.
3. Pour the buttermilk (shaken well before measuring) into the dry ingredient mixture and stir with a wooden spoon or spatula until a shaggy, sticky dough just comes together. Don't overmix—the dough should be rough and slightly lumpy. Turn the dough out onto a lightly floured surface and gently knead it 6-8 times, just until it forms a cohesive round loaf. Minimal kneading is key here because it keeps the crumb tender and prevents toughness.
4. Transfer the dough round to a parchment-lined baking sheet and use a sharp knife to cut a deep X across the top of the loaf, cutting about 1/4 inch deep. This traditional scoring allows steam to escape and helps the bread cook evenly. Bake in the preheated 375°F oven for 40-45 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
5. Remove the bread from the oven and let it cool for just a few minutes—it's best enjoyed warm. Slice and serve alongside the honey butter from Step 1, spreading it generously over each warm slice.