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Irish Soda Bread

Irish Soda Bread

By Mandy Tanner

This updated version of Irish bread can be customized as you like. Make it with half wheat flour and half all-purpose flour for a heartier texture and choose whether or not you want to add fruit. (We're partial to both the fruit and the whiskey soak, but the choice is yours.)

Prep Time

10 Min

Cook Time

40 Min

Pellets

Apple

Ingredients

This recipe serves:

8

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Units of Measurement:
main
1/2 Cup dried currants, raisins, or cranberries (optional)
1/4 Cup whiskey or apple juice, warmed
3 1/2 Cup all-purpose flour
3 Tablespoon sugar
1 1/2 Teaspoon baking soda
3/4 Teaspoon kosher salt
4 Tablespoon cold unsalted butter, cut into 1/2 inch cubes
1 1/4 Cup buttermilk, preferably whole milk
1 large egg
2 Tablespoon unsalted butter, melted
This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1/2 Cup dried currants, raisins, or cranberries (optional)
1/4 Cup whiskey or apple juice, warmed
3 1/2 Cup all-purpose flour
3 Tablespoon sugar
1 1/2 Teaspoon baking soda
3/4 Teaspoon kosher salt
4 Tablespoon cold unsalted butter, cut into 1/2 inch cubes
1 1/4 Cup buttermilk, preferably whole milk
1 large egg
2 Tablespoon unsalted butter, melted

Steps

  • 1

    Preheat the Traeger with the lid closed to 400°F; this will take at least 15 minutes. Line a 10- to 12-inch cast-iron pan with parchment paper.

    400 ˚F / 204 ˚C

  • 2

    If adding dried fruit to your bread, soak the fruit in the warmed whiskey or juice until plumped up, 5 to 10 minutes.

  • 3

    In a medium bowl, whisk the flour, sugar, baking soda, and salt. Using a pastry cutter, a fork, or clean hands, mix the butter into the dry ingredients until the butter is pea-size or smaller.

  • 4

    In a small bowl or glass measuring cup, whisk the buttermilk and egg until combined. Pour the mixture over the dry ingredients and mix with a spatula or clean hands until the dough comes together. If adding the fruit, drain it from the soaking liquid and mix it into the dough until evenly distributed.

  • 5

    Shape the dough into a ball and place it into the prepared cast iron pan. Flatten it into a round (it's fine if it does not fill the entire pan) and using a sharp knife, score the top of the dough about ½-inch-deep with an X.

  • 6

    Place the pan directly on the grill grates and close the lid. Bake until lightly browned, puffed in the center, and cooked through, 40 to 45 minutes. When baked, brush the loaf with the 2 tablespoons of melted butter.

    400 ˚F / 204 ˚C

    00:40

  • 7

    Transfer the pan to a heatproof surface and let the bread cool completely in the pan, about 1 hour. Transfer to a cutting board and use a serrated knife to slice. Enjoy!

My Notes


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