It’s one of the easiest breads that you can make! Our Cranberry Soda Bread is a holiday-inspired quick bread that doesn’t require yeast, kneading, or anything fancy as its rustic look adds to its charm!
There are few things better than freshly baked bread, am I right? We have so many different bread recipes here, but I’ve gotta say, quick bread is where it’s at! Not only are they so incredibly easy to make, but also there’s so much you can do and play with when it comes to flavor! Enter, our Cranberry Soda Bread, the Christmas sister to our Irish Soda Bread! No yeast, no kneading, and just the right amount of sweetness make this one that we’ll be making all winter long!
Soda Bread vs. Yeast Bread
Soda Bread, unlike yeasted bread, is a quick bread that doesn’t require yeast because the “soda” in it (baking soda) combined with the buttermilk, work together to leaven the bread. Additionally, there’s no kneading required (the less the better, actually) which results in a soft but tight crumb, crispy crust, and rich flavor thanks to the buttermilk.
Ingredients Needed
- Flour – All-purpose flour is best for soda bread. We don’t like to use bread flour for soda bread because bread flour is higher in protein which can cause a denser, chewier bread which isn’t needed for this soda bread recipe.
- Dried Cranberries – Unlike our Irish Soda Bread, which has raisins, we swapped them out for some festive sweet dried cranberries!
- Buttermilk and Baking Soda – The leavening power of this quick bread!
- Lemon Juice – Just a touch to bring up the acidity to compliment all of the flavors.
- Spices – Cinnamon, Ginger, Ground Cloves, all so festive, right? These warming spices add a lovely Christmas-like flavor, perfect to compliment the cranberries!
(Amazon affiliate links)- You can find all of my kitchen essentials here!
Kitchen Scale – This is one of our most used kitchen tools! Weighing flour and other dry ingredients is key for ensuring proper measurements.
Mixing Bowls – We love these glass mixing bowls and use them for everything!
Cast Iron Skillet – We love to use our favorite cast iron skillet for this recipe because its even cooking and heat distribution is what gives this bread the crispiest crust, but you can also bake it on a baking sheet or in a Dutch Oven.
Bread Lame – Not required, but helpful for all of your bread scoring needs.
Instant Read Thermometer – Another key tool for your kitchen to ensure that everything you make, from meats to bread, has reached the right internal temp.
Bread Knife – The best “tool” for homemade bread!
SO Easy to Make!
Step 1: Mix flour, baking soda, spices, and salt in a large bowl, then fold in the cranberries.
Step 2: Add the buttermilk and give it a gentle mix until it’s all incorporated.
Step 3: Form that shaggy dough into a large ball.
Pro Tip – Don’t Overwork the Dough!
Unlike the doughs of yeast bread, this bread dough won’t (and shouldn’t!) produce a nice smooth dough ball. Instead, it’s going to make a more shaggy dough. Don’t worry if some of the flour isn’t incorporated into the dough ball, the most important thing to keep in mind is do not overwork the dough. Too much kneading will create a hard dense crumb.
Final Step: Bake! Add that dough ball to your favorite cast iron skillet (or other oven-safe skillet) and bake until you have a beautiful crispy crust!
Cranberry Soda Bread, done! A beautiful crispy crust with a soft tight crumb, and pops of sweet cranberry flavor and warm cinnamon!
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Recipe Tips
For this quick bread, it’s important to keep in mind that when you add the buttermilk, the activation with the baking soda starts. This is what will cause the bread to rise and you want to make sure that activation happens in the oven during the bake, and not before. That is why the buttermilk should not be added until you’re ready to bake.
With this Cranberry Soda Bread, it is important that you don’t overwork the dough. This will cause a dense hard crumb instead of a tight soft crumb. To avoid this, it’s best to use your hands once most of the buttermilk is incorporated to mix it all. To ensure that everything is mixed together, you can give a few kneads of the dough (literally only 3-4).
As with most breads, the easiest way to check if a bread is done is to tap the bottom of the loaf. If it sounds hollow, then it’s done. You can also use an instant-read thermometer. If the internal temp is 200°F then it’s done!
Not so sure about soda bread because others you’ve had have been bitter? I understand that! Those soda breads had a poor buttermilk to baking soda ratio which is what causes a bitter flavor. Have no fear, there’s no bitter taste with this bread!
Cranberry Soda Bread, a surprisingly easy, beautiful bread that will be a lovely addition to any holiday table, brunch, or just because!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Prep: Pre-heat oven to 400° F. Grease a cast iron skillet or Dutch oven with butter or line a baking sheet or parchment paper.
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Mix Dry Ingredients: In a large bowl, mix together flour, baking soda, salt, cinnamon, ginger, and ground cloves. Mix well. Fold in cranberries.
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Make Dough: Once ready to bake and the oven is preheated, make a well with the flour mixture in the bowl and then add buttermilk. With a large spoon, gently mix into a shaggy dough. Once most of the buttermilk is incorporated, use your hands to finish mixing it all into a dough ball, kneading if needed but a max of 4 times to form into a shaggy ball in the bowl.
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Bake: Add balled dough to the greased cast iron, Dutch oven, or baking sheet. Score a 1/3 inch deep X into the center of the dough. Bake for 40-45 minutes until golden brown or it reaches an internal temperature of 200° F.
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Enjoy! Let cool for at least 30 minutes before slicing.
Counter: Store in an airtight container for up to 3-4 days.
Freezer: Freeze fresh baked and fully cooled bread for up to 2 months wrapped in plastic or aluminum foil.
Substitutions
Mix-ins: You can use another dried fruit instead of cranberries and alter the spices, too! Nutmeg, more cinnamon, or even some homemade chai spice would be nice, too!
Make Ahead Notes
You can prep your dry ingredients ahead, but don’t add the buttermilk until you’re ready to bake. Once the buttermilk and baking soda mix together, it will start to activate and you want this to happen in the oven.
Calories: 202kcal | Carbohydrates: 42g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 389mg | Potassium: 93mg | Fiber: 2g | Sugar: 9g | Vitamin A: 50IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 2mg
