Cranberry Soda Bread is a twist on a classic Irish Soda Bread recipe. Studded with tart cranberries for a delightful sweet-tart taste. Easy!
CLICK HERE TO SAVE THIS RECIPE ON PINTEREST!
We’ve have been making this cranberry soda bread for a few years now and I figured it was time to share it with you!
A few years ago I made these mini cranberry almond soda breads which are fun to make but take just a little extra effort to make them.
This Irish soda bread recipe sways a little from a traditional bread by using cranberries and Greek yogurt. You will typically find it made with buttermilk, but we have an allergy in the house so we needed to find an alternative. Yogurt works great!
HOW TO MAKE CRANBERRY SODA BREAD
INGREDIENTS:
- Flour: All-purpose flour works great!
- Sugar: Helps balance the flavor of the cranberry.
- Baking soda: The main ingredient in this bread, that gives its traditional name.
- Salt: Helps pull out the flavors in the bread.
- Greek yogurt: adds moisture and a little acidity.
- Egg: works as a binder.
- Milk: adds a little more moisture to the bread.
- Dried cranberries: adds a little tartness, but gives balance to the flavor.
- Butter: I brush the bread with melted butter to pull out the golden color of the bread.
Directions:
- Preheat oven to 375 F. Use a seasoned9 inch cast iron skillet or heavy duty bottom skillet.
- In small bowl whisk together 2 ½ cups flour, sugar, baking soda, and salt.
- In large mixing bowl, whisk together yogurt, egg, and milk.
- Using paddle attachment of mixer, slowly add flour mixture to wet ingredients.
- If dough is sticky add a little more flour.
- Slowly mix in cranberries.
- Cover hands with flour and flip dough out onto lightly floured work surface. Work the dough a little to form into a ball shape.
- Place into skillet. Score a ½ inch deep X in the center.
- Bake for 35-45 mins or until the center reaches a temperature of 175-180 degrees F. You can check this with a meat thermometer.
- Allow to rest for 5 -10 minutes. Brush with butter.
- Serve warm and enjoy.
What to serve with this soda bread?
We love to make our instant pot corned beef and vegetables as the main dish to this soda bread on St. Patrick’s Day. For dessert we love to make anything mint flavored!
NOTES & STORAGE:
NOTES: Check bread at around 30 minutes. If it starts to get too brown, cover with tin foil. Bread could take up to 1 hour to cook, depending on skillet or pan used.
STORE: Store bread in ziplock bag for up to 4 days.
Want to follow along?
If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now, too. If you make any recipes be sure to tag them with #bittersideofsweetrecipes so I can see your creations!
Want to connect more with The Bitter Side of Sweet? Follow at:
Facebook | Pinterest | Instagram | Twitter
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Cranberry Soda Bread
Ingredients
- 2 1/2 – 3 cups cups all purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¾ cup nonfat plain Greek yogurt
- 1 egg room temperature
- 1/2 cup milk
- 1 cup dried cranberries or raisins
- 1 tablespoon butter melted (optional)
Instructions
- Preheat oven to 375 F. Use a seasoned 9 inch cast iron skillet. (or a heavy skillet)
- In small bowl whisk together 2 ½ cups flour, sugar, baking soda, and salt.
- In large mixing bowl, whisk together yogurt, egg, and milk.
- Using paddle attachment of mixer, slowly add flour mixture to wet ingredients.
- If dough is sticky add a little more flour.
- Slowly mix in cranberries.
- Cover hands with flour and flip dough out onto lightly floured work surface. Work the dough a little to form into a ball shape.
- Place into skillet. Score a ½ inch deep X in the center.
- Bake for 35-45 mins or until the center reaches a temperature of 175-180 degrees F. You can check this with a meat thermometer.
- Allow to rest for 5 -10 minutes. Brush with melted butter.
- Serve warm and enjoy.
Leave a Reply