ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Kinsale's Irish Soda Bread

Yield Makes about 2 pounds; 8 to 10 servings
Notes: If making bread up to 1 day ahead, cool, wrap airtight, and store at room temperature. To serve warm, unwrap and reheat on a baking sheet in a 325° oven for 10 to 15 minutes.


  • 2 1/2 cups whole-wheat flour
  • About 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups buttermilk
  • About 1/3 cup salad oil
  • 2 tablespoons light molasses or corn syrup

Nutrition Information

  • calories 225
  • caloriesfromfat 35 %
  • protein 6.4 g
  • fat 8.7 g
  • satfat 1.3 g
  • carbohydrate 32 g
  • fiber 4 g
  • sodium 355 mg
  • cholesterol 2 mg

How to Make It

  1. In a bowl, mix whole-wheat flour, 1/2 cup all-purpose flour, soda, and salt. Add buttermilk, 1/3 cup oil, and molasses; stir until well moistened.

  2. Rub a 9-inch cake pan with oil, then dust with all-purpose flour. Scrape the bread batter into the pan and spread level.

  3. Bake in a 400° regular or convection oven until bread is well browned and just begins to pull from pan sides, 35 to 45 minutes. Let cool in pan at least 5 minutes. Cut loaf into wedges in pan or invert from pan, turn over, and cut into wedges.