Cheddar Soda Bread

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Transform humble Irish soda bread into a deliciously rich loaf with a crisp, golden exterior and a soft, cheesy interior. This comforting bread is sure to please!

slices of irish cheddar soda bread on a plate.

Irish soda bread, a beloved quick and easy table bread made with baking soda instead of yeast, is traditionally made with the most basic and cost-effective ingredients. This version maintains the bread’s simplicity but is anything but basic. Modestly adapted from Cabot Creamery, this soda bread is rich with extra sharp cheddar, yielding a crust that’s golden and crisp, with an irresistibly soft, cheesy middle. It’s comfort food at its best, tasting reminiscent of a cheesy scone or a toasty grilled cheese sandwich.

Prep is a breeze—just 10 minutes and it’s oven-ready, soon filling your kitchen with the most inviting cheesy aroma. Serve it warm alongside a steaming bowl of tomato soup, a comforting lamb stew, corned beef and cabbage, or a hearty chili con carne for a truly delicious meal.

“Made this to complement your roasted corn beef and cabbage recipe…So easy, so good. The crowd loved it.”

Domine

What You’ll Need To Make Cheddar Soda Bread

irish soda bread ingredients
  • All-purpose flour: Provides the structure and base for the bread.
  • Baking soda and baking powder: Act as leavening agents instead of yeast, helping the bread rise and become fluffy.
  • Butter: Adds richness and flakiness to the bread; using it cold helps create pockets of steam that contribute to the bread’s texture.
  • Extra-sharp Cheddar cheese: Gives the bread a strong, cheesy flavor and creates a melty, rich texture.
  • Buttermilk: Moistens the dough, adds a slight tang, and activates the baking soda for leavening. If you don’t have any on hand or would rather not purchase a whole carton, see how to make buttermilk using milk and lemon juice or vinegar.
  • Egg: Binds the ingredients together and contributes to the bread’s structure and richness.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by whisking the dry ingredients in a large bowl.

whisking dry ingredients

Add the cold cubed butter.

cubes of butter added to dry ingredients

Using a pastry cutter, two knives, or your fingers, “cut” the butter into the flour mixture until crumbly, with a few pea-size clumps of butter within.

butter cut into flour mixture

Toss in the cheese.

cheese mixed into dry ingredients and butter

Whisk together the egg and buttermilk.

whisked egg and buttermilk

Add to the dry ingredients.

buttermilk mixture added to dry ingredients and cheese

Stir until all of the flour is absorbed. Do not overmix.

mixed soda bread batter in bowl

Transfer the dough to a greased 8-inch square pan. Dust your hands with flour and spread the dough to the edges of the pan.

soda bread dough in baking dish

Bake for about 35 minutes, until golden brown and set, and a cake tester comes out clean.

baked irish cheddar soda bread

Cool in the pan for about five minutes, then gently turn it onto a rack to cool. Slice and serve warm.

Frequently Asked Questions

Can cheddar soda bread be made ahead of time?

Yes, you can prepare this soda bread ahead of time. Once baked and cooled, wrap the loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to two days. For the best texture and flavor, reheat it in the oven at 350°F for 5 to 10 minutes before serving.

Can cheddar soda bread be frozen?

Absolutely! Once the bread has cooled completely, wrap it securely in plastic wrap followed by aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight at room temperature or gently reheat from frozen in a 350°F oven until warmed through.

Can I use a different type of cheese?

Yes, you can substitute the cheddar with an equal amount of another type of cheese. Try varieties like Gruyère, Swiss, or Pepper Jack for a different flavor profile. Just ensure the cheese you choose has good melting properties and complements the bread’s flavors.

slices of irish cheddar soda bread on a plate.

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Cheddar Soda Bread

Transform humble Irish soda bread into a deliciously rich loaf with a crisp, golden exterior and a soft, cheesy interior. This comforting bread is sure to please!

Servings: 1 loaf, about 12 servings
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes

Ingredients

  • 2½ cups all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into ½-inch chunks, plus more for greasing the pan
  • 8 ounces extra sharp Cheddar cheese, shredded (about 2 cups)
  • 1¼ cups low fat buttermilk (see note)
  • 1 large egg

Instructions

  1. Preheat the oven to 375°F. Grease an 8-inch square pan with butter or nonstick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  3. Toss in the cold butter. Using a pastry cutter, two butter knives, or your fingers, cut or rub the butter into the flour mixture until the mixture is crumbly, with some pea-size clumps of butter within. Mix in the cheese.
  4. In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and stir until everything is just moistened. Do not overmix.
  5. Transfer the sticky dough to the prepared pan. Dust your hands with flour and press the dough to the edges of the pan. Bake the bread for about 35 minutes, until golden brown, set, and a cake tester comes out clean. Let the bread cool in the pan for about 5 minutes, then turn out onto a rack to cool. Cut into squares and serve warm.
  6. Note: If you’d like to make your own buttermilk, check out the easy method here.
  7. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. Once it’s completely cooled, wrap it securely in plastic wrap and place in the freezer. To reheat, wrap the bread in aluminum foil and warm it in a 350°F oven until hot.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 square
  • Calories: 221
  • Fat: 11g
  • Saturated fat: 7g
  • Carbohydrates: 22g
  • Sugar: 1g
  • Fiber: 1g
  • Protein: 9g
  • Sodium: 510mg
  • Cholesterol: 47mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi Jenn, Your recipe says to use an 8-inch square pan. But your comment says the batter won’t be as deep and the bake time will be shorter if using an 8-inch square pan. What size pan did you use to develop your recipe? Thank you for clarifying!

    • — Mary B on March 15, 2024
    • Reply
    • Hi Mary, I’m sorry for any confusion. That’s an old comment; the recipe used to be made in a round pan, so an 8 inch square pan is exactly what you should be using. Hope you enjoy!

      • — Jenn on March 18, 2024
      • Reply
  • Love this recipe!

    • — Ashlea on January 11, 2024
    • Reply
  • Could this be made in small appetizer mini muffins or bunt shape? I’m looking for new things to serve before the meal to a crowd. Thank you Jenn for all your great recipes and inspiration!

    • — Joan on September 12, 2023
    • Reply
    • Sure, Joan – either should work. Enjoy!

      • — Jenn on September 12, 2023
      • Reply
  • Hi Jenn! Can I make the dough ahead of time and store it in the fridge before baking? Thank you:)

    • — Marijeta on April 14, 2023
    • Reply
    • Hi Marijeta, Unfortunately, it won’t work to refrigerate the batter as the bread won’t rise well when you go to bake it. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake it.

      • — Jenn on April 14, 2023
      • Reply
  • Made this for St. Patrick’s Day and agree with the rave reviews. The bread is delicious and looks gorgeous with the golden crust. The texture of the bread is moist, not slightly dry and flaky like traditional soda bread, but it’s still really yummy.

    • — Laura on March 18, 2023
    • Reply
  • Is it ok to use the food processor to quickly pulse dry ingredients with butter? Or will it toughen the dough? Thanks much for all your great recipes!

    • — Tracy, SJC CA on March 15, 2023
    • Reply
    • Sure Tracy, that’s perfectly fine. Enjoy!

      • — Jenn on March 16, 2023
      • Reply
  • Made this to compliment your roasted corn beef and cabbage (veggies) recipe as suggested. So easy, so good. The crowd loved it. Used the “make your own buttermilk” too.

    • — Domine on March 13, 2023
    • Reply
  • Had some leftover buttermilk to use up and came upon this recipe… so glad I did! YUM. Took a lot of willpower not to eat the whole thing myself. Followed the recipe exactly and it came out perfectly. Quick too!

    • — Yvonne on February 19, 2023
    • Reply
  • This was simple to make and turned out beautifully. It went really well with a pot of black bean soup. My family ate it right up.

    • — SJR on January 4, 2023
    • Reply
  • Hi Jenn
    Great recipe! Tastes way better than any store bought cheese bread and was so very easy to make.
    As always another great recipe. Thanks
    Sharon

    • — Sharon on December 16, 2022
    • Reply

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