Description
Classic Irish Soda Bread with a touch of sweetness from chocolate chips, made with buttermilk and baked to golden perfection in a skillet. Perfect for breakfast or a warm snack with butter or jam.
Ingredients
Units
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
Wet Ingredients
- 1 3/4 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 12-inch cast iron skillet with cooking spray and set it aside to get ready.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Stir in the chocolate chips, making sure they are evenly distributed.
- Combine Wet Ingredients: In a smaller bowl, whisk the buttermilk, eggs, and melted butter together until smooth and blended.
- Form the Dough: Pour the wet ingredients into the dry ingredients and gently mix using a wooden spoon until just combined. Lightly flour your hands and either in the bowl or on a floured surface, knead the dough gently just until it forms a rough ball. Avoid over kneading to keep the bread tender.
- Shape and Score: Place the dough ball into the prepared skillet. Using a sharp knife, score the top with an X or several lines about one inch deep. This helps the center bake evenly.
- Bake the Bread: Bake the bread for 45 minutes to 1 hour until the crust is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the skillet for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature with butter or jam as desired.
Notes
- If the dough is too wet or sticky, add a little more flour gradually until it just comes together into a ball.
- Do not over knead the dough to keep the bread light and tender.
- You can substitute the cast iron skillet with a regular baking sheet if needed.
- Store leftovers tightly wrapped in plastic wrap or in an airtight container to keep freshness for 3 to 4 days or freeze for up to 3 months.
- This bread is perfect for breakfast and pairs wonderfully with coffee or tea, especially with a splash of Irish cream.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
