Traditional Crock-Pot Irish Soda Bread cooked in the slow cooker. This recipe uses buttermilk & no raisins or caraway seeds to follow the authentic recipes.
Slow Cooker Irish Soda Bread
Just in time for St. Patrick’s day this recipe for Irish soda bread is made in your slow cooker and could not be any easier to make.
There is nothing like a slice of freshly baked warm bread spread with a little butter and jam to make you smile and this recipe for Irish soda bread is made with just a handful of ingredients and does not require any yeast (or the rising time associated with yeast breads).
To make this bread rise baking soda and baking powder are the leavening ingredients instead of yeast. And buttermilk, with it’s little bit of acidity reacts with the baking powder to make the bread rise.
Irish soda bread is not a fluffy bread however, expect the texture to be more like an American biscuit. Fluffy yet dense.
And this Irish soda bread is not just for St. Patrick’s day either. I like to make this bread to serve as regular dinner bread. It goes great with hearty dishes like Pot Roast or Beef Stew.
Special Diets
Low Calorie | Low Cholesterol | Low Fat | Low Sodium | Low Sugar | Vegetarian
This recipe for Crock-Pot Irish Soda Bread is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Irish Soda Bread Recipe
Ingredients
- 2 ½ cups All-Purpose Flour
- 2 tablespoon Granulated Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 3 tablespoons Butter (softened)
- ¾ cups Buttermilk
Instructions
- Grease the inside of a 6 quart or larger slow cooker by spreading it with butter, shortening or non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Cut in the softened butter with a pastry blender or a hand held mixer until the dough is crumbly.
- Stir in the buttermilk, slowly 1/4 cup at a time, just until the dough forms a ball. You may not need all of the buttermilk. If your dough is too sticky, add a little more flour, if it is too dry add a little more buttermilk. Add in buttermilk, slowly about 1/4 cup at a time, just until dough moves towards center of your bowl. You might not need all of it.
- Turn dough onto lightly floured surface and knead by hand for about one minute, until smooth.
- Shape dough into a round loaf about 6 to 8 inches in diameter.
- Place loaf into bottom of prepared slow cooker. You can also place into a pan first and put inside slow cooker. (See notes)
- Cut an X about a half-inch deep across top of loaf.
- Cover and cook on HIGH for 2 to 3 hours. Bread is ready when it’s golden brown.
- Serve with butter and jam if desired.
Notes
Nutrition
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Lady Tara,
Your Crock Pot Irish Soda Bread looks delicious, we will be having this very soon! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you Miz Helen! I will definitely be visiting you again soon. 🙂
This will be great for St.Patty’s Day! My crock pot will be busy – I also plan to make my corned beef in there too! You should come and link this recipe up over at my site http://theharriedmom.com I host a Crock Pot Buddies Recipe Blog Hop every Thursday. This would be a great addition! I hope you’ll link it up and come back & link up next week to!
Thank you! I definitely will come check out your blog party!
Thanks for visiting us.
Thank You for this! I recently found a crock-pot bread pan and also was just introduced to Irish Soda Bread, and want to make it. I love it! Now I can make it! Yeah!
Oh great! Let us know how it comes out. Happy St. Patrick’s Day (almost!).
I adapted this by substituting 3/4 cup whole-wheat pastry flour for an equal amount of the AP white flour, and veganizing it with coconut oil (solid) in place of the butter, and almond milk plus 1T apple cider vinegar for the buttermilk. Preheated the crockpot while mixing it all up and baked to perfection in 2 hours.
My spouse pronounced it “light, not heavy”. I say it’s a keeper!
(Oh,man that crust is so good!!)
That is so awesome Heidi. I love that you made it vegan and using whole-wheat pastry flour sounds amazing too! I am really glad you and your spouse enjoyed the recipe!
Can’t wait to try this!!!
I made this exactly as called for, but with 3 T butter and 3/4 cup buttermilk, for some reason mine stayed especially dry… nothing to knead… just crumbs 🙁
Sometimes some flours just require a tad more liquid. I would just add a little more buttermilk until you have a dough that you can knead.
I just made this recipe. Very easy. I used my 4 quart crock pot and the bread came out fine. I only needed 2 hours from start to finish. I don’t know if it matters but I made sure that the butter and buttermilk were all at room temperature.
So glad you enjoyed the recipe Rex!
Just getting onto Crookpot cooking and have done this three times. Love it worked great in my 8 Quart Crookpot. Had a question can I ad peanut butter and or apples to this?.
Hi Josie, thanks for your review and question. We have never tested this recipe adding peanut butter or apples and to be honest I am not sure if it would work. But it might. If you give it a try, be sure to come back and let us know how it turned out for you!