Cranberry Currant Irish Soda Bread

Desserts & Baking, Recipes, Sides

Cranberry current Irish soda bread

If the mere thought of making bread overwhelms you, fear not. Soda bread is SUCH a simple bread to make and requires essentially no kneading. It is perfectly moist on the inside with a crunchy rustic crust: your guests will never know how easy it is to make! You can substitute half of the flour for whole wheat flour should you wish to add a bit more fibre and texture.

Cranberry currant Irish soda bread with half an orange


  • 3 ½ cups flour
  • ½ cup wheat germ
  • 1 tsp. baking soda
  • ¼ cup sugar
  • ½ tsp. salt
  • ¾ cup dried currants
  • ½ cup dried cranberries
  • 2 tsp. grated orange zest
  • 1/3 cup cold butter, cut into small pieces
  • 1 ¾ cups buttermilk
  • 1 egg, beaten


  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, wheat germ, baking soda, sugar, and salt. Add the butter and using your fingers or a pastry blender, mix in the butter until it is the size of peas.
  3. Add the cranberries, currants and orange zest and mix together.
  4. In a separate medium bowl or glass measuring cup, mix together the buttermilk and egg.
  5. Pour the buttermilk mixture into the dry ingredients and mix with a spoon until combined (don’t over-mix). Using your hands, turn out the dough on to a floured surface and knead a couple of times with the back of your hand, rotating the dough and pressing it together until you form a nice round loaf.
  6. Place the formed dough on the prepared baking sheet and using a sharp knife, cut a shallow X in the dough on the top of the loaf.
  7. Bake for approximately 40 minutes or until golden brown.

Cranberry currant Irish soda bread

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13 Comments on “Cranberry Currant Irish Soda Bread”

  1. Bat Chayil

    The dried fruit you use in this recipe is spelled “currant”, not “current”. Please correct. Great web site, by the way.

  2. Paige McParlan

    Hi Tori! I just made a gluten free version of this and it turned out awesome!! All I did was substitute the flour for a gluten free flour blend (Bob’s Redmill 1 for 1) and used flax meal to replace the wheat germ. Kept all measurements the same.

  3. Nicky

    Hi Tori,

    I thought I had white flour but it’s all whole wheat… will my result be to dense if I use all whole wheat? Thank you.

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