INTRODUCTION
Easy Cheddar & Herb Irish Soda Bread is a simple, tasty loaf you can make fast. This bread has sharp white cheddar and fresh herbs for bright flavor. It uses baking soda and buttermilk so you do not need yeast or long rise time. This makes it a great option when you want a warm loaf in under an hour.
This recipe also pairs well with a warm drink. Try it with an easy coffee soda recipe for a cozy morning or snack. The bread can fit into a healthy week if you pick smart portions or use small changes to make a healthy version.
WHY YOU WILL LOVE THIS RECIPE
- Fast and easy: no yeast, no long rise. You mix and bake.
- Great for meal prep: make one loaf and use it through the week for sandwiches or toast.
- Lighter option: a small slice with a salad makes a balanced meal.
- Flavorful without extra fat: herbs and sharp cheddar give big taste in a modest loaf.
- Good for weight loss when you keep portions small and pair with protein and veggies.
- This can be a high protein meal if you add lean protein on the side or choose a high-protein variation below.
HOW TO MAKE Easy Cheddar & Herb Irish Soda Bread
This section shows how the dough comes together. The steps are quick and do not need special skill. Mix dry, mix wet, combine, shape, and bake.
EQUIPMENT NEEDED
- Large mixing bowl
- Small mixing bowl or cup for wet mix
- Whisk and fork
- Measuring cups and spoons
- Cast iron skillet (or 9-inch baking pan)
- Parchment paper
- Serrated knife
- Cooling rack
Ingredients You’ll Need :
2-3/4 cups AP flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp pepper, 1/4 cup fresh parsley, 1/2 Tbsp dried chives, 1/2 tsp dried dill, 6 oz shredded white sharp cheddar cheese, 1 cup buttermilk, 1 egg, 1/4 cup melted butter (or margarine) – slightly cooled
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 425. Line a cast iron skillet with parchment paper.
- In a large mixing bowl whisk together the flour, baking powder, baking soda, sugar, salt, and pepper.
- Mix in the parsley, chives, dill and cheese with a fork until it’s well combined and nothing is clumped together.
- In a separate bowl whisk together the buttermilk, egg and cooled 1/4 cup melted butter.
- Make a well in your dry ingredients and pour the wet ingredients in the center.
- Use your fork to mix until the ingredients start to combine, (dough will be shaggy). Then use your hands or a spatula to finish mixing and bring it together in to a ball. (If your dough seems too wet to form in to a ball, just sprinkle with a little extra flour and pull together.)
- Empty the dough on to the middle of the skillet lined with parchment paper and gently re-form in to a ball – don’t push out to the sides – it will rise and spread in the oven.
- Make an “X” in the top of the dough with a serrated knife.
- Bake at 425 for 28-33 minutes, or until it’s golden brown and cooked through. (If it starts to get too brown, just place a piece of foil over the top for the rest of the cooking time, but I love a crusty loaf.)
- Remove the loaf from the cast iron skillet using the parchment paper and place it on a cooling rack. (Optional: Immediately brush with a little melted butter.) Let cool for at least 15 minutes before slicing and serving.
- Serve with butter!
HOW TO SERVE Easy Cheddar & Herb Irish Soda Bread
Serve thin slices for portion control. One or two thin slices with a bowl of soup, a salad, or eggs makes a balanced meal. For a healthier version, spread a thin layer of light butter or mashed avocado instead of full butter. Try a slice with cottage cheese or plain Greek yogurt and herbs for a high protein meal that feels full and satisfying. For a warm treat, serve with a warm shake like a Baileys Irish coffee shake if you want an indulgent brunch pairing.
Portion tips:
- For weight loss or low calorie eating, limit to 1 small slice (about 1/10 of the loaf) and pair with lean protein and vegetables.
- For a family breakfast, one slice per person with eggs or smoked salmon makes a hearty, balanced plate.
- To keep it diabetic-friendly, pair each slice with protein and non-starchy veg to slow glucose rise.
STORAGE & FREEZING : Easy Cheddar & Herb Irish Soda Bread
- Room temp: Wrap cooled loaf in a clean towel or store in a bread box for up to 2 days. This helps the crust stay crisp and the inside soft.
- Refrigerator: Place in a sealed bag or airtight container for up to 4 days. Refrigeration can dry bread, so reheat briefly to restore texture.
- Freezer: Slice the loaf first so you can thaw just what you need. Wrap slices in foil or a freezer bag and freeze for up to 3 months. To use, thaw at room temp or warm slices in a toaster oven or oven.
If you want to keep this loaf as a lighter option in your weekly meal prep, freeze single slices for grab-and-go breakfasts or lunches.
SERVING SUGGESTIONS
- Balanced plate: one slice, a hard-boiled egg or grilled chicken slices, and a mixed green salad. This gives protein, fiber, and flavor.
- Healthy side: steamed or roasted broccoli with lemon or a simple tomato cucumber salad. The fresh veg adds fiber and vitamins and helps make this meal heart healthy.
- For a snack: one thin slice topped with low-fat ricotta and herbs or hummus and cucumber. This keeps the meal higher in protein and lower in calories.
For a cozy drink match, pair your slice with a warm classic like the best Irish coffee when you serve this loaf for special brunches.
VARIATIONS
- Healthier version: Use half all-purpose flour and half whole wheat flour for extra fiber. Reduce butter by 1 tablespoon and use low-fat buttermilk or plain low-fat yogurt thinned with a bit of milk. This swaps in more fiber and lowers calories, making it a better choice for weight loss and a lighter option.
- High-protein or low-carb version: For a high protein meal, add 1/2 cup cottage cheese or Greek yogurt to the wet mix and reduce flour by 1/4 cup. For a lower-carb loaf, replace up to half the flour with almond flour and add an extra egg for structure. Note: texture changes with low-carb swaps; the loaf will be denser. These swaps make the bread more diabetic-friendly and higher in protein.
- Air fryer or oven-baked version: You can bake a small round loaf in the air fryer if it fits. Place the shaped dough on parchment in the air fryer basket and cook at 375°F for 18–22 minutes, checking for a golden top and cooked center. For a standard oven, follow the recipe as written in a cast iron skillet or transfer to a 9-inch round pan and bake the same time. The air fryer gives a crisp crust quickly and works well for a smaller, fast loaf.
Each variation can help you shape the loaf to your diet needs — whether a lighter option, a robust high-protein meal, or a low-carb choice.
FAQ
Q: Is this bread healthy?
A: It can be part of a healthy plan. The base recipe has cheese and butter, so use portion control. Try the healthier version with whole wheat or less butter to lower calories and add fiber.
Q: Can I make this diabetic-friendly?
A: Yes. Use whole grain flour, cut the sugar, and pair slices with protein and vegetables. The low-carb or high-protein variations help make a diabetic-friendly choice.
Q: How long does it last?
A: At room temperature, 1–2 days. In the fridge, up to 4 days. Frozen slices last up to 3 months.
Q: Can I use gluten free flour?
A: Yes, you can use a 1-to-1 gluten free flour blend. Texture may change. Add a binding boost like 1 extra egg or 1 teaspoon xanthan gum if your blend needs it.
Q: Is it high in protein?
A: The base loaf has some protein from the cheddar and egg but is not high protein by itself. Use the high-protein variation or add protein-rich sides to make a true high protein meal.
Q: Can I reheat slices in an air fryer?
A: Yes. Reheat slices at 350°F for 2–4 minutes for a fresh, crisp result.
MAKE-AHEAD TIPS FOR Easy Cheddar & Herb Irish Soda Bread
- Double the recipe and freeze half as sliced portions for easy breakfasts and lunches. This makes the bread great for meal prep.
- If you plan to serve for a brunch, bake the loaf the day before and reheat slices in the oven for 5–7 minutes. This saves time the next morning.
- Mix the dry ingredients the night before and store in a sealed container. In the morning, add wet ingredients and bake for a fast loaf.
- For packed lunches, freeze single slices. Take a slice from the freezer in the morning and it will be thawed by lunch, or warm it quickly in an office toaster oven.
This soda bread can be a regular part of a simple plan to eat better, cut prep time, and enjoy home-baked bread with fewer steps.
Easy Cheddar & Herb Irish Soda Bread
Ingredients
Method
- Preheat oven to 425°F. Line a cast iron skillet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and pepper.
- Mix in the parsley, chives, dill, and cheese until well combined.
- In a separate bowl, whisk together the buttermilk, egg, and cooled melted butter.
- Make a well in the dry ingredients and pour the wet ingredients into the center. Use a fork to mix until combined. Then use your hands to form the dough into a ball.
- If the dough is too wet, sprinkle a little extra flour and mix together.
- Place the dough in the middle of the skillet lined with parchment paper and gently shape into a ball.
- Make an ‘X’ in the top of the dough with a serrated knife.
- Bake at 425°F for 28-33 minutes, or until golden brown and cooked through. If it browns too quickly, cover with foil.
- Remove from the skillet using the parchment paper and place on a cooling rack. Let cool for at least 15 minutes before slicing.