Cheddar Soda Bread

Tested & Perfected Recipes

This easy soda bread is made with extra sharp cheddar, which gives it a crisp, golden crust and tender, cheesy interior.

soda bread

Soda bread is a quick and easy table bread in which baking soda is used as a leavening agent instead of yeast. This version is made with extra sharp cheddar, which gives it a crisp, golden crust and tender, cheesy interior. The dough takes just 10 minutes to put together and bakes in under an hour — all the while making the house smell divine. Serve with a bowl of tomato soup or chili, and dinner is done.

What you’ll need to make soda bread

ingredients

How to make the bread

Begin by combining the dry ingredients in a large bowl.

dry-ingredients

Whisk well.

whisked-dry-ingredients

Add the cold cubed butter.

adding-butter

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.

cutting-in-butter

Toss in the cheese.

adding-cheese

Whisk together the egg and buttermilk, and add to the bowl.

adding-egg-and-buttermilk-mixture

Stir with a spoon just until all of the flour is absorbed. Do not overmix.

dough

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

pressing-dough-into-pan

Bake for 40-45 minutes, until golden brown and a cake tester comes out clean.

baked-soda-bread

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

cooling-soda-bread

Slice and serve warm.

irish-cheddar-soda-bread-1

This recipe was modestly adapted from Cabot Creamery via KingArthurFlour.com. My only changes were to increase the salt and refine the instructions a bit. See the original recipe and read the rave reviews here

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Irish Cheddar Soda Bread

This easy soda bread is made with extra sharp cheddar, which gives it a crisp, golden crust and tender, cheesy interior.

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

Ingredients

  • 2-1/2 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 1/2-inch chunks, plus more for greasing the pan
  • 8 ounces extra sharp Cheddar cheese, grated (about 2 cups)
  • 1-1/4 cups low fat buttermilk
  • 1 large egg

Instructions

  1. Preheat the oven to 375°F. Grease an 8-inch round cake 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 or two butter knives, "cut" the butter into the flour mixture until the mixture is crumbly, with some pea-size clumps of butter within. Mix in the grated 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 40-45 minutes, until golden brown 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 wedges and serve warm with softened butter.
  6. 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 wedge
  • 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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Reviews & Comments

  • I made this recipe as muffins and they are DELISH!! They have a moist, tender inside with a crispy exterior. And they reheat beautifully!

    • — Glinda on April 19, 2021
    • Reply
  • Soda bread is such an easy win, and this is a really delicious one – so moist because of all the cheese. I made the bread to eat with soup last night and it was fabulous.

    • — Vic on March 25, 2021
    • Reply
  • Comparing your recipe to the KA version, I see that you changed the pan size as well, without changing baking time range. Using an 8″ round pan (vs. 8″ square or 9″ round, which have a 27% larger surface area than 8″ round) I think should require an increased baking time to compensate for thicker dough. There’s also the chance of the bread overtopping a shallow 8″ pan.

    I went with the KA recipe, using a 2″ deep 9″ round pan, and the outside edge of the bread rose to the top edge of the pan. 40 minute bake was perfect. My rating is for the KA recipe, but could apply to yours as well, with adjusted baking time and using a deep 8″ pan.

    • — Isabel on March 18, 2021
    • Reply
  • Greetings from VA,
    I’m an old girl and have been a foodie since before there were foodies. Your recipes are either top on my list or at the very least a reference. Thank you !!! Now, I was hoping to make your soda bread in my small 9″ cast iron pan. Do you think that will work at the same cooking time and temp. without burning? Thank you in advance, and thank you for all your hard work that makes us look like geniuses.
    ~jane~

    • — jane price on March 14, 2021
    • Reply
    • Hi Jane, I think you could make this in a 9-inch cast-iron pan, but it will be pretty thin (also it will take less time to bake so keep a close eye on it). Please LMK how it turns out!

      • — Jenn on March 15, 2021
      • Reply
  • Great recipe! I decided to view the link you provided for “Cabot Creamery via KingArthurFlour.com.” That was very helpful as I didn’t want to have to purchase buttermilk for this recipe alone. This provided me the opportunity to substitute Plain Whole Milk Yogurt and Milk instead of using Buttermilk. It came out great, although instead of baking it for 45 min., I’ll try doing only 40 min. Thanks Jenn!

    • — Susan Grondin on January 30, 2021
    • Reply
  • I am going to make this for a dinner party. Since my kitchen will be clean, is there any way I can assemble ahead of time and then just put it n the oven when guests arrive ? I’m afraid if I make it a day ahead it won’t be as good.

    • — Sherri Kohnle on January 20, 2021
    • Reply
    • Hi Sherri, I actually think you can get away with baking this a few hours ahead. If you want to serve it warm just reheat it per the freezer-friendly reheating instructions. I would not fully assemble it, but you could put all of the dry ingredients in a bowl, cut in the butter, and add the cheese, put the buttermilk and egg in a separate bowl, and then combine and put into the oven right before company comes. Hope that helps!

      • — Jenn on January 22, 2021
      • Reply
      • How would you make this into cheesey brown bread. Thanks

        • — Sarah Hughes on July 6, 2021
        • Reply
        • Hi Sarah, I think you’d need to make too many modifications to the recipe to get what you’re looking for. Instead, I’d encourage you to look for a recipe specific to that. Sorry!

          • — Jenn on July 6, 2021
          • Reply
  • Hi, I am going to make the soda bread, I only have a nine inch cake pan will this be ok to use.

    • — Deborah on January 11, 2021
    • Reply
    • Sure, Deborah, it should work but will likely take a little less time to bake so keep a close eye on it. Enjoy!

      • — Jenn on January 11, 2021
      • Reply
  • This was great! Added some green onions just to experiment and the taste was good, actually just wish I’d added more herbs. I used a sour cream / whole milk sub for buttermilk, and my rise wasn’t as high as yours but did not affect taste! Will make again with more experimentation of flavors!

    • — Jess on November 12, 2020
    • Reply
  • Question: Can plain yogurt be substituted for the buttermilk? P.S. I’ve tried many of your other recipes, and every one has been great.

    • — James W on October 21, 2020
    • Reply
    • Hi James, that should work but you may need to thin it slightly with some milk. Please LMK how it turns out!

      • — Jenn on October 21, 2020
      • Reply
      • Thanks for the tip. I used, in lieu of the buttermilk (which we haven’t had in the house for probably a decade), 1 cup of a rather thin but good quality plain yogurt plus 1/4 cup whole milk. The bread turned out excellent–the whole family raved. I’ve never made soda bread before, but will definitely add this to my repertoire.

        • — James W on November 1, 2020
        • Reply
        • So glad it came out nicely — thanks for reporting back!

          • — Jenn on November 2, 2020
          • Reply
  • This was great! Thank you for another great recipe Jenn. I added onion powder, chopped sun dried tomatoes, oregano and toasted almond slices. It was delicious and went well with beef stew!

    • — Erica M on September 9, 2020
    • Reply
  • This was so good and really easy to make!! The second time I made it I added chopped fresh rosemary from my garden. Everyone loved it.

    • — Barb, BC Canada on July 2, 2020
    • Reply
  • I recommend not using baking powder that contains aluminum.

    • — Virginia Lehner on May 16, 2020
    • Reply
  • Hi Jenn, I love your recipes (and so does my family!). I’d love to make this recipe with metric measurements but they don’t seem to be working? Thanks so much in advance and for all your amazing recipes!

    • — Rachel on April 14, 2020
    • Reply
    • So glad you like the recipes, Rachel! 🙂 Sorry about the issue with the metric measurements – I just fixed it so you should be good to go. Hope you enjoy!

      • — Jenn on April 14, 2020
      • Reply
      • Thank you so much, Jenn! I made this today and it is SO delicious! Moist and very satisfying.
        And really easy to make. Thank you!

        • — Rachel on April 16, 2020
        • Reply
  • I love quick and easy breads and this one is DELICIOUS! And seriously so simple to make. Everyone loved it. Thank you!

    • — Ashley on March 18, 2020
    • Reply

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