Light and Tart Irish Soda Bread

Light and Tart Irish Soda Bread


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Enjoy a new twist on a traditional Irish bread made with whole wheat flour and dried cranberries. You can savor a slice for breakfast, or as a side to an Irish stew.

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Time needed

15-20 min preparation + 30 min cooking

Serving Size / Yield

1 loaf


  • 2 C. All-Purpose Whole Wheat Flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Sea Salt
  • 2 Tbs. Brown Sugar
  • 3 Tbs. Butter, room temperature
  • 2 Eggs, divided
  • 3/4 C. Whole Milk
  • 2 1/4 tsp. Vinegar
  • 1/2 C. Dried Sweetened Cranberries

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Preheat oven to 375 degrees. Spray a 6" cake pan with nonstick cooking spray. In a medium-sized mixing bowl, mix together the wheat flour, baking powder, baking soda, salt, and brown sugar. Cut the butter into the dry ingredients until mixture has a crumbly, cornmeal-like texture, and set aside. In a small bowl, beat together 1 egg, whole milk, and vinegar. Stir cranberries into the milk mixture. Pour milk mixture into flour mixture and mix together only to point where dry ingredients have been moistened. Place dough onto a surface dusted with flour and knead dough lightly until it can settle into a ball shape. Press dough into cake pan. If you'd like, use a knife to cut a cross shape into the top of the dough. Beat the second egg and brush loaf with the wash. Bake for 30 minutes or until bread turns golden brown.

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