I adore soda bread year round, but it’s also a festive treat for St. Patrick’s Day. Quick breads are typically very sweet, but dairy-free Irish soda bread combines some of the savory flavors of yeast bread with the fast, no rise method of using baking soda. Just stir, spread into the pan and bake. That said, this recipe is a little sweeter than most Irish soda bread recipes, and has some warm ingredient additions.
Since this dairy-free Irish soda bread is still lightly sweetened (and contains cinnamon and raisins), it also makes great “just sweet enough” muffins. Simply divide the batter between 12 greased muffin cups (or ungreased silicone baking cups), and bake for 20 to 25 minutes, or until toothpick comes out clean.
The recipe with image was shared with us by McCormick Spices.
Special Diet Notes: Dairy-Free Irish Soda Bread
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, nut-free, oil-free, and vegetarian. Just use caution when selecting your milk alternative – be sure to pick one that fits your dietary needs.
For egg-free and vegan Irish Soda Bread, this recipe does work with your favorite egg alternative, particularly powdered egg replacer.
For higher altitude baking, I would reduce the baking powder to 1 teaspoon, to start, and note that egg-free baking may be trickier.
- 2½ cups flour
- ½ cup sugar (can sub coconut sugar)
- 2 teaspoons caraway seed
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup raisins or currants
- 4 teaspoons apple cider vinegar or white vinegar
- Dairy-free milk beverage, as needed
- 2 eggs (see note above for egg-free options)
- ½ teaspoon pure vanilla extract
- Preheat your oven to 350°F and lightly grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, caraway seed, baking powder, cinnamon, baking soda, and salt. Stir in the raisins or currants.
- Pour the vinegar into a glass measuring cup. Add enough milk beverage to reach 1¼ cups. Add the eggs and vanilla, and whisk to combine.
- Pour the liquid mixture into the dry mix, and stir just until combined.
- Spread the batter in your prepared pan.
- Bake the bread for 45 to 50 minutes, or until toothpick inserted in the center comes out clean.
- Let the bread cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan, and let it cool completely on the wire rack.