Soda Bread Recipe (With Cranberries & Walnuts)

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

Ingredients for a soda bread recipe are lying on a white kitchen counter.

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.

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Step-by-step instructions

A soda bread recipe dough is being prepared.

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.

A dough for a cranberry walnut soda bread is being finished before baking.

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.