This Soda Bread Recipe (With Cranberries & Walnuts) is a sweet version of soda bread, almost scone-like in taste. With only 5 minutes of prep and one hour of baking, this no-fuss holiday recipe is guaranteed to become a family favorite.
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This soda bread has a delicious chewy crust on the outside and a tender crumb on the inside. A tasty breakfast treat, I like to serve the bread with butter and a generous dollop of cranberry curd or spiced citrus ginger marmalade. While you're here, try my spiced mini bundt cakes, Nan khatai, sweet and salty Chex mix recipe, and almond cake recipes for more delicious holiday-baked treats.
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Why you'll love this recipe
- No yeast needed - The best part about this bread recipe is that it doesn't require any yeast. Not waiting for the dough to rise means you'll have a fresh, warm loaf of bread on the table in no time.
- No knead recipe - Soda bread requires no kneading, just a quick mix, and it's ready for the oven.
Ingredient notes
- All-purpose flour - Use fresh, good-quality all-purpose flour, like King Arthur, for best results
- Sour cream - I've swapped the more traditional buttermilk for sour cream in this recipe. The result is a rich flavor and texture due to its higher fat content.
- Baking soda - This, combined with sour cream, helps the bread rise and creates air bubbles that give soda bread its signature appearance.
- Baking Powder - I've used baking powder in this recipe to achieve a more scone and biscuit-like texture.
- Sugar - Granulated sugar is not an ingredient in traditional soda bread, but I like to add it to this particular recipe for a more luxurious flavor. A little bit is sprinkled on top before baking the bread for a crispier crust.
- Eggs - These are added to help bind the dough and give the bread a moist and rich flavor.
- Salt - A pinch of salt helps balance the sugar so the bread isn't overly sweet.
- Cranberries - I prefer fresh berries for my bread, but frozen ones will work just as well.
- Walnuts - I love adding nuts to add texture to this soda bread recipe.
- Milk - Brushing a little bit of milk on the surface of the bread before putting it in the oven helps it brown better.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Make it traditional - A traditional Irish soda bread is made with four ingredients: flour, salt, baking soda, and buttermilk. Try a plain version using 4 cups of flour, 1.5 cups of buttermilk, and one teaspoon each of salt and baking soda.
- Add some cheese - Make a savory loaf by substituting the cranberries for an equal quantity of cheese and swap the nuts for a quarter cup of herbs.
- Try other add-ins - Make it with raisins, or add seasonal berries for a sweet version. Make a traditional loaf without sugar or eggs, and sprinkle sesame or sunflower seeds on top.
Step-by-step instructions
- First step - I use a well-greased 9" springform pan for this soda bread recipe. A skillet, regular baking tin, or baking sheet are all great options, but they must be well-greased.
- Second step - Measure all the dry ingredients in a bowl and stir to distribute evenly.
- Third step - Crack open the eggs and beat them to a a uniform consistency.
- Fourth step - Use a whisk for the sour cream until it has a smooth and creamy texture.
- Fifth step - Mix all of the above just enough to combine. The final mixture will be sticky.
- Sixth step - Mix the cranberries and walnuts until blended with the dough.
- Seventh step - Place the dough on a flat, floured surface.
- Eighth step - Use a knife to score the top of the dough in the shape of an "X" and place it in your greased pan. Brush with the milk, sprinkle some sugar, and bake for 1 hour or until a tester comes out clean.
Expert Tips
- Don't knead it - The dough for this soda bread recipe should be mixed just enough to combine all the ingredients. Kneading it will release gluten and make the bread chewy.
- Check before the hour is up - Since ovens and cooking conditions vary, ensure the bread isn't overcooked. Use a toothpick or cake tester 45 minutes into the baking and continue to cook as necessary until the center is cooked through.
- Score the bread - This helps the center cook entirely and is essential.
Recipe FAQS
My bread is too dry; what am I doing wrong?
The most likely cause is overmixing the dough or baking the bread for too long.
How do I store the soda bread?
Store the soda bread in an airtight container for up to 3 days. If you still have leftovers after this period, it's best to freeze it for up to 3 months.
Other holiday recipes you may like
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Soda Bread Recipe (With Cranberries & Walnuts)
This Soda Bread Recipe (With Cranberries & Walnuts) has a scone-like texture and is perfect for breakfast or as a snack with a cup of tea.
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Ingredients
- 3 ½ cups all purpose flour
- ½ cup granulated white sugar
- 2 tsps baking powder
- 1 teaspoon salt
- ½ tsp baking soda
- 2 eggs
- 2 cups sour cream
- ½ cups walnuts
- ½ cups cranberries
- 2 tablespoon milk
- 2 tablespoon granulated white sugar
Instructions
- Preheat the oven to 350°F.
- Grease a 9-inch springform pan with nonstick spray.
- Mix the flour, sugar, baking powder, salt, and baking soda in a mixing bowl.
- In another bowl, beat the eggs.
- Whisk the sour cream until you have a smooth and creamy mixture.
- Stir all of the wet ingredients and the dry mixture just until combined. (see notes)
- Add in the cranberries and walnuts; mix just enough to combine again.
- Place the mixture on a floured surface and score on the surface as an "X." (see notes)
- Place the dough in the prepared spring form pan.
- Baste the top with the milk and sprinkle the sugar on top.
- Bake for 1 hour or until your tester comes out clean in the center. (see notes)
- Remove from the oven and let the bread cool for 10 minutes before cutting it.
Notes
Mixing the Dough - A good soda bread should be crusty on the outside and soft and tender inside. Overmixing it will release gluten and make the bread chewy.
Scoring the bread - This is an essential step and ensures the bread is cooked evenly throughout.
Baking Time—To be safe, test the bread after 45 minutes, as ovens vary. Continue to cook as needed until your tester comes out clean. If you need to cook the bread for over an hour, tent a piece of foil and place it on top to prevent it from over-browning.
Nutrition
Serving: 1SliceCalories: 295kcalCarbohydrates: 41gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 50mgSodium: 334mgPotassium: 126mgFiber: 1gSugar: 12gVitamin A: 286IUVitamin C: 1mgCalcium: 96mgIron: 2mg
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Sajid
Made this today for New Years.....yummy! Followed your recipe to a T
untoldrecipesbynosheen
Wonderful! So glad it turned out well!