Nana’s Irish Soda Bread (Maureen Kelly’s Family Recipe)

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Every family seems to have certain recipes that carry a story along with them. These are the recipes that appear year after year, often tied to holidays, traditions, and memories around the table.

This Irish Soda Bread recipe is one of those recipes.

My friend Maureen Kelly generously shared this bread with me along with the story behind it. The recipe comes from her Nana and has been part of her family’s kitchen for many years.

Irish soda bread is known for being simple and hearty. Unlike many breads, it does not require yeast. Instead, baking soda acts as the leavening agent, allowing the bread to come together quickly with just a handful of ingredients.

Because of this simplicity, soda bread has long been a staple in Irish homes. It is the kind of bread that can be mixed and baked in a short amount of time and served warm with butter or jam.

Maureen remembers this bread as a familiar presence in her family, especially around St. Patrick’s Day, when Irish heritage and family traditions are celebrated.

What I love about this recipe is that it reflects the spirit of traditional Irish baking. It is uncomplicated, satisfying, and meant to be shared.

What Is Irish Soda Bread?

Irish soda bread is a traditional quick bread that uses baking soda instead of yeast to help the dough rise. The reaction between baking soda and buttermilk creates the lift that gives the bread its characteristic texture.

Traditional Irish soda bread is often made with simple pantry ingredients such as flour, baking soda, salt, and buttermilk. Some versions (like this one) include raisins or currants for a slightly sweeter bread.

Why You’ll Love This Irish Soda Bread

• Simple traditional recipe
• No yeast required
• Perfect for St. Patrick’s Day
• Delicious served warm with butter or jam

Maureen recommends serving big slices with lots of butter.

Tips for success

Cast iron makes a difference in this recipe. Maureen uses a 5 qt Lodge Cast Iron Pot with Lid while I used this 8 qt Oval Dutch Oven from Le Creuset.

Also, the first time I made this recipe, I accidentally added the soda to the flour mixture rather than to the egg. DO NOT MAKE THIS MISTAKE! Adding the soda to the egg and buttermilk (before it is mixed with the flour mixture) is an important step and affects the texture of the loaf.

I am grateful to Maureen for sharing both her story and her Nana’s recipe. Family recipes like this carry more than ingredients; they carry memories, traditions, and a great deal of love. When you bake this Irish soda bread, you can almost taste the care that has been handed down through the generations, from Nana’s kitchen to Maureen’s and now, perhaps, to yours.

Nana’s Irish Soda Bread (Maureen Kelly’s Family Recipe)

This traditional Irish soda bread recipe from Maureen Kelly’s Nana is simple to make and perfect for celebrating St. Patrick’s Day or enjoying with butter and jam.

Author: Erica Fletcher Courses: Bread, Breakfast

Print Recipe

Ingredients

Servings

• 1 tbsp butter (for greasing the pot)
• 4 Cups of flour, unbleached, all purpose
• 3 teaspoon baking powder
• ¹⁄₄ cup sugar
• 1 teaspoon salt
• ¹⁄₄ pound butter (1 stick)
• 2 cups raisins ("dark" raisins - not golden)
• 1 tbsp flour (for mixing with the raisins)
• 1 teaspoon baking soda
• 1 large egg
• 2 cups buttermilk (separated into 1 3/4 cups and keep 1/4 cup in reserve to use if needed)

Instructions

1. Preheat your oven to 375º F.

2. Use a round pot at least 5 quarts in size with cover. Grease the pot with a tbsp of butter so the bread releases easily from the pot once it is baked.

   
3. Sift together flour, baking powder, sugar, and salt.

4. Cut butter into the flour mix until it is like course meal (use hands or biscuit cutter).

5. Using your hands, mix the raisins with a tbsp flour and try to separate the raisins so that all are lightly covered with flour. Add raisins to the mix.

6. Add baking soda to a beaten egg and 1 3/4 cup buttermilk (this mixture will expand in the bowl).

7. Mix flour mixture and buttermilk mixture in large bowl. If dough is too dry, add the buttermilk you have in reserve.

8. Put your mixed bread batter into your pot. Brush melted butter on top (optional). Cut an X on the top of your bread and place the lid on the pot prior to putting in oven.

   
9. Bake in 375º oven (preheated) for 1 hour
10. You'll know it is done when a cake tester or toothpick is inserted into the middle of the bread and comes out clean.
    

Keywords: Irish Recipes, St Patrick’s Day, Breads, Family Recipes, Heritage Recipes