Bread has always been a non‑negotiable in my home. We’ve tried giving it up (briefly 😅), but it’s simply not happening. Bread is comfort, tradition, and everyday nourishment all rolled into one — and during the holiday season, Irish Soda Bread makes a very regular appearance on our table.
This cranberry soda bread is especially close to my heart. It’s rooted in tradition, something my husband and I embraced together, and it also takes me straight back to my childhood. I bake bread often, but during the holidays, this one feels extra special. It’s simple, honest, and wonderfully cozy.
A warm slice with morning coffee? Absolute perfection. My kids adore soda bread too, which means baking soda and flour are always pantry staples in our house. This recipe comes together quickly, requires no yeast or kneading, and gives you a few days of easy, mess‑free breakfasts
Why This Cranberry Soda Bread Is a Favorite
- No yeast, no rising, no kneading
- Perfect balance of tangy buttermilk and sweet dried cranberries
- Crisp crust with a soft, tender crumb
- Ideal for holidays, breakfast, or coffee breaks
- Stays moist for days and reheats beautifully
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Sandra’s Note
This cranberry soda bread is as basic as it gets, and that’s the beauty of it. Affordable, comforting, and deeply rooted in tradition. Whether you enjoy it plain, with butter, or alongside a warm cup of coffee, it’s the kind of recipe that feels like home.
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Tasty Cranberry Soda Bread
This easy cranberry soda bread is made without yeast and comes together in under an hour. Perfect for holidays, breakfast, and cozy mornings.
Ingredients
- 4 cups (240 g) all‑purpose flour
- 1 tsp (5 g) salt
- 1 tsp (5 g) baking soda
- 1 cup (120 g) dried cranberries
- 4 tbsp (50 g) granulated sugar
- 2 cups (473 ml) whole buttermilk*
- 1 tbsp rolled oats (for topping)
Instructions
- Preheat the oven to 450°F (230°C).
- In a large bowl, mix flour, salt, baking soda, sugar, and dried cranberries until well combined.
- Make a well in the center of the dry ingredients and pour in the buttermilk.
- Using a spatula or your hand, gently bring everything together into a soft, loose dough. The dough should be soft but not overly sticky. Do not knead.
- Lightly flour a baking sheet. Shape the dough into a round loaf and place it on the sheet.
- Using a sharp knife, score a deep cross on top (a traditional blessing of the bread).
- Brush the top with a little leftover buttermilk and sprinkle with rolled oats.
- Bake for 15 minutes at 450°F, then reduce the oven temperature to 400°F (200°C) and bake for another 30 minutes.
- The bread is done when it sounds hollow when tapped on the bottom. Transfer to a wire rack and cool completely before slicing.
Notes
Tips & Variations
- Richer dough: Add 2–3 tbsp cold, cubed unsalted butter to the dry ingredients before adding buttermilk.
- Egg option: Mix 1 egg into the buttermilk for a slightly richer crumb.
- Don’t overwork: The lighter your touch, the better the texture.
- Even baking: If the top browns too quickly, loosely tent with foil during the last 10 minutes.
Storage & Reheating
- Store sliced bread in a zip‑top bag or airtight container in the refrigerator for up to 4 days.
- Reheat slices in the microwave for 30–40 seconds.
How to Make Homemade Buttermilk
- If you don’t have buttermilk on hand:
- Add 1 tbsp lemon juice and a pinch of salt to 2 cups whole milk.
- Microwave for 2 minutes, then let it sit until curdled.
- Stir gently and use as directed.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 169Total Fat 3gSaturated Fat 1gUnsaturated Fat 1gCholesterol 7mgSodium 535mgCarbohydrates 37gFiber 2gSugar 33gProtein 2g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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