Irish Soda Bread - A brief history

Irish soda bread is most often associated with St. Patrick’s Day. But some Irish families serve it year round.

There are probably as many variations of Irish Soda Bread as there are families in Ireland! It is my understanding that it first came about in the early-mid 1800’s when baking soda was introduced into Ireland. Since the potato famine was happening around the same time, this was an inexpensive bread to make with readily available ingredients. It could also be cooked in a pot over a fire, since not everyone had an oven, especially in the more rural areas.

The common thing among most versions is the ingredients: flour, baking soda & buttermilk. Some versions are made with raisins &/or currents. Some with orange zest, walnuts, honey, herbs, caraway seeds, or even Guinness! It can also be made with darker flours. The shape is also variable. It can be baked in a traditional bread pan, in a round pan, or even in a cast iron skillet. What many refer to as an “X” in the top of the round loaf, originally started out as a cross – “to keep the devil out”, according to Irish tales.

As far as ways of serving it, some would argue the most traditional way is slathered with creamy Irish butter. But, again, there are many variations. I have seen it served with cream cheese or a fruit spread like marmalade. And if it is a version that does not contain raisins or currents, it can be used as sandwich bread, or served with a nice Irish stew or hearty soup.

So maybe decide on the version that works best for your family & start your own variation on this tradition! Enjoy, whether you have Irish roots or not!