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If you’re looking for an Irish soda bread recipe but don’t need a large loaf, this small-batch version is just right for you. Inspired by the Irish-American Soda Bread recipe I shared a while back, this version makes a smaller volume—perfect for two people. This bread is slightly crumbly texture. It’s texture is somewhere between a bread and a scone.
This quick bread uses baking soda and buttermilk as leavening agents instead of yeast, making it an easy recipe. The addition of dried currants and caraway seeds gives it a subtle savory sweetness, earning it the nickname “spotted dog bread.”
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Getting Started
Before you begin, set out your egg to come to room temperature, preheat the oven, and melt 1 tablespoon of butter. I find it helpful to use small ramekins to hold the egg and melt the butter. They are an easy way to keep things corralled and at the ready!
Irish Soda Bread Recipe Pairings
Irish soda bread is best enjoyed warm, slathered with high-quality, Irish Kerrygold butter. Pair it with:
- St. Patrick’s Day celebrations
- Pub-Style Cottage Pie
- Pierogies & Sausage
- Roast & Potatoes
- Dublin Coddle
- A warm bowl of beef barley stew
Irish Soda Bread Recipe Leftovers
This bread is at its best when fresh out of the oven, but if you have leftovers, store them in an airtight container. To bring back its delicious warmth and texture, reheat briefly in an air fryer or microwave before serving.
Whether you’re celebrating St. Patrick’s Day or simply craving a comforting homemade bread, this small-batch Irish soda bread will hit the spot!
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Spotted Dog Irish Soda Bread
Ingredients
- 2½ tbsp unsalted butter, divided
- 1½ c all-purpose flour
- ¾ tsp salt
- ½ tbsp baking powder
- ½ tsp baking soda
- 6 tbsp sugar
- ¾ c dried currants
- 1 c buttermilk
- 1 egg, at room temperature
- ½ tbsp caraway seeds
Instructions
- Set egg out to come to room temp if you haven't already.
- Preheat oven to 350℉ with the oven rack in the middle position.
- With ½ tbsp butter, coat the bottom and sides of an 8" round cake pan. Line the bottom with a circle of parchment paper.
- Melt 1 tbsp of butter and let cool.
- In a large bowl, whisk the flour, salt, baking powder, baking soda and sugar together. Add the currants and toss well to coat.
- In another large bowl, combine the melted butter, buttermilk and egg. Whisk until well combined. Add wet ingredients to the dry ingredients, along with the caraway seeds, and then fold with a rubber spatula until just combined. Do not over mix.
- Transfer the batter to the prepared pan and smooth the top gently with spatula. Dot the top with the remaining tablespoon of butter.
- Place the pan in the oven and bake until the bread is puffed and golden brown, about 40 minutes. Cool in the pan, then cut into wedges and serve warm or transfer the bread to a wire rack to continue cooling.