Irish Soda Bread with Currants

From the incomparable Ina Garten, this Irish Soda Bread is a treat any day of the year. Light and airy, studded with currants and a bit of orange zest, with a crunchy crust, it is absolutely perfect! Warmed and buttered, toasted, or just by itself, it is perfect!  

So easy to put together, feel free to shape it to a dome shape, cut an “X” on top and it turns our beautifully! Thanks, Ina!

  • Author: Laura
  • Prep Time: 20 min
  • Cook Time: 50 min
  • Total Time: 1 hr, 15 min
  • Yield: 1 large loaf 1x
  • Category: Breads
  • Method: Baking
  • Cuisine: Irish


  • 4 c (480g) AP Flour, plus a an extra Tablespoon for the currants
  • 4 T Granulated Sugar
  • 1 t Baking Soda
  • 1 1/2 t Kosher Salt
  • 4 T (1/4 cup, or 1/2 stick) Unsalted butter, cut into 1/2” dice
  • 1 3/4 c (414 ml) Cold Buttermilk
  • 1 Extra-Large egg (I used 1 large egg), lightly beaten
  • 1 t Grated Orange Zest (from about 1/23/4 of an orange)
  • 1 c Dried Currants (or raisins, any color)


  1. Preheat oven to 375F for Conventional, 360F for Convection. Prepare a sheetpan by lining with Parchment or spraying with Non-stick spray.
  2. In the bowl of a stand mixer, or a large bowl, combine the flour, sugar, baking soda and salt. Add the cubes of butter. Using a stand mixer with a paddle attachment or a hand mixer, with mixer set on low, combine until the butter is nicely mixed into the dry ingredients – about 10-20 seconds is all it takes.
  3. Into a measuring cup, measure the buttermilk. Add the egg and the orange zest, and beat lightly with a fork to combine.
  4. With mixer at low speed, slowly pour the wet ingredients into the dry. Add a tablespoon of flour to the currants, mix a bit and add the currants to the dough, being careful not to overmix. The dough will be very wet.
  5. Onto a well-floured board, dump the dough. Knead it a few times and shape into a round loaf. Using a sharp knife, lightly cut an “X” across the loaf, about 1/2-3/4” deep. Bake loaf 45-55 minutes until deep golden brown.  A cake tester should come out clean and loaf should sound a bit hollow when tapped.
  6. Cool on a baking rack.  Serve warm, toasted, or at room temperature.


Keywords: Irish Soda Bread

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