The Best Irish Soda Bread with Chocolate Chips

Irish soda bread is a quick bread, meaning it does not require yeast or time to rise. The buttermilk and baking soda act as leavening agents! Now some might argue that it is blasphemous to add chocolate chips to Irish soda bread, but I say reserve your judgement for after you eat some of this delicious, indulgent bread! This Irish soda bread is soft yet dense-and so easy to create, you can prepare it any time of the year!

Ingredients:

• 4 cups all-purpose flour (and extra for kneading)
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup salted butter, cut into small pieces
• 1 cup semi-sweet mini chocolate chips
• 1 1/3 cups buttermilk
• 1 large egg
• 1 large egg yolk
• 1 tablespoon water

1.  Preheat oven to 375° F. Grease 9-inch-round cake pan.
2. Combine flour, sugar, baking powder, baking soda and salt in large bowl. 
3. Using pastry blender or 2 knives, cut in butter into dry ingredients until mixture resembles coarse crumbs. 
4. Stir mini chocolate chips.
5.  In a small bowl, combine buttermilk and egg. 
6. Add to flour mixture; stir until dry ingredients are just moistened. 
7. Transfer dough to lightly floured surface. 
8. Knead dough for about 3 minutes, adding a little flour to prevent sticking. 
9. Shape into a flattened 8-inch circle. Place in prepared pan. Score top of dough with sharp knife to form an “X”, about 1/2-inch deep. 
10. Combine egg yolk and water in small bowl. Brush mixture on top of bread.
11. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean and top is golden brown.
12.  Cool for 10 minutes; remove to wire rack. Serve warm or at room temperature. Store tightly covered in plastic wrap.

Print Recipe

The Best Irish Soda Bread with Chocolate Chips

Irish soda bread is a quick bread, meaning it does not require yeast or time to rise. The buttermilk and baking soda act as leavening agents!

Course: Breakfast, Dessert, Snack

Equipment

• Oven
• 9-inch-round cake pan

Ingredients

• 4 cups all-purpose flour (and extra for kneading)
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¼ cup salted butter, cut into small pieces
• 1 cup semi-sweet mini chocolate chips
• 1⅓ cups buttermilk
• 1 large egg
• 1 large egg yolk
• 1 tablespoon water

Instructions

• Preheat oven to 375° F. Grease 9-inch-round cake pan.
• Combine flour, sugar, baking powder, baking soda and salt in large bowl. 
• Using pastry blender or 2 knives, cut in butter into dry ingredients until mixture resembles coarse crumbs. 
• Stir mini chocolate chips.
• In a small bowl, combine buttermilk and egg. 
• Add to flour mixture; stir until dry ingredients are just moistened. 
• Transfer dough to lightly floured surface. 
• Knead dough for about 3 minutes, adding a little flour to prevent sticking. 
• Shape into a flattened 8-inch circle. Place in prepared pan. Score top of dough with sharp knife to form an “X”, about ½-inch deep. 
• Combine egg yolk and water in small bowl. Brush mixture on top of bread.
• Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean and top is golden brown.
• Cool for 10 minutes; remove to wire rack. Serve warm or at room temperature. Store tightly covered in plastic wrap.