Irish Soda Bread {Recipe}

The frequent and intense shifts between spring in the air and snow on the ground are great indicators that March is here. My favorite part of March is Irish Soda Bread – Happy St. Patrick’s Day! I’ve been known to start my Irish Soda Bread baking well before March—sometimes even in the fall months. My recipe is based on someone’s tried and true family recipe, with my own healthful spin. I say “someone” because I actually have no idea of the origin; it’s one of those passed on recipes that a friend gave me, so a hat tip to whomever’s family it came from.

My healthful baking changes are always aimed at helping reduce saturated fat and increasing whole grains and fruit. Compared to the original, I’ve upped the raisins (sorry Mom), swapped sour cream with Greek yogurt, and incorporated white whole wheat flour. The biggest nutritional transformation is replacing the sour cream with Greek yogurt. Maybe this makes it less “Irish” and more Greek, regardless it tastes just as delicious. This easy modification cut approximately 600 calories, 75 grams of fat and 52 grams of saturated fat out of the entire loaf. In addition, it added nearly 30 grams of protein. Have your own faithful recipe? You can make this same swap by replacing sour cream with Greek yogurt in an even exchange. When I made this swap, everyone liked the version with Greek yogurt better in a blind taste test! If your recipe calls for buttermilk, substitute 1 cup buttermilk for 2/3 cup Greek yogurt plus 1/3 cup buttermilk. Whether or not you celebrate St. Patrick’s Day, give this improved Irish Soda Bread a try! It’s the perfect recipe for snow day baking.

Ambitious and Nutritious Irish Soda Bread

Irish Soda Bread

Total baking time: 1 hour, 15 minutes



1 ½ cups white whole wheat flour
1 ½ cups all purpose flour
2/3 cup granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt (I always take some off the top and use less)
1 ¼ cup raisins


2 eggs
2 Tbsp unsalted butter, softened
1 pint (16 oz) 0% plain Greek yogurt
2 Tbsp water


  1. Preheat the oven to 350°F
  2. Combine the dry ingredients
  3. Mix all the wet ingredients together and then fold into dry ingredients
  4. Mix until combined, turn out onto a floured surface and gather, kneading lightly, into a round loaf
  5. Bake in a buttered round glass pie dish (~9 ½”) for 20 minutes
  6. After 20 minutes, cover with aluminum foil and bake for 40 minutes
  7. Remove the foil and continue baking for 15 minutes (until brown and sound hollow when tapped)
  8. Carefully (lots of oven mitts, please) remove the loaf from the pan and allow to cool
  9. Enjoy while it’s still warm or reheat in the microwave or toaster for maximum satisfaction

Yes, you’ll even see me spreading a little butter on my slice—everything in moderation, you know.

For breakfast, try it with a swipe of peanut butter or mashed banana!

Irish Soda Bread

Irish soda bread dough Irish soda bread dough

What I’ve been up to:

For National Nutrition Month, check out some of my tips on the Patch about how to Eat Right, You Way, Every Day!

For some healthy breakfast inspiration, check out my breakfast swaps in the Winter 2013 issue of Well! (page 7)

2 Responses to “Irish Soda Bread {Recipe}”
  1. Rae Goldstein says:

    OMG–sooooo delicious. The best Irish soda bread ever! And healthy too.

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