Chocolate Chip Irish Soda Bread

Marc Erick
by Marc Erick
1 10 inch loaf
1 hr

I have been making Irish Soda Bread for many years now (and thanks to an Irish mother who first taught me!,) so I've had time to tweak & perfect it! This recipe delicious and super easy to make! And if you're a traditional Soda Bread person, simply leave out the chocolate chips and coarse sugar.

chocolate chip irish soda bread

Ingredients

Made in a cast iron skillet!

Mini chocolate chips make a delicious addition!

Chocolate Chip Irish Soda Bread
Recipe details
  • 1  10 inch loaf
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients
  • 4 cups flour
  • 3/4 cups sugar
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 Tbsp butter, softened
  • 1 3/4 cups buttermilk
  • 1 lg egg, beaten
  • 1 1/2 cups mini chocolate chips
  • 1 Tbsp butter, melted
  • 1 Tbsp oats
  • Coarse sugar
Instructions
Preheat oven to 350°F
Spray a 10 inch cast iron skillet with cooking spray and line the bottom with a circle of parchment.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Using a fork, pastry blender, or your fingers, work in the butter until incorporated and a bit crumbly.
Combine the buttermilk and egg. Add to the butter/flour mixture and stir until combined. Do not overmix!
Fold in the chocolate chips
Pour dough into the prepared skillet and gently pat down. It helps to use some flour on your fingers and hands!
Using a sharp knife, make an "X" in the top to let the fairies out!
Brush the top with melted butter, sprinkle with coarse sugar and oats.
Bake for 40 - 50 minutes until golden brown and sounds hollow when you knock on it. You can also use a toothpick to test for doneness.
Allow to cool for 10 minutes before slicing.
Tips
  • You can omit the chocolate chips and coarse sugar for a more traditional soda bread.
  • Try adding raisins, dates, currants or nuts!
  • Serve slightly warmed with soft butter, jam or peanut butter!
  • You can make two smaller loaves using 6 or 8 inch cake pans.
Marc Erick
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