INTRODUCTION
Easy Cheddar & Herb Irish Soda Bread is a quick, homey loaf that fits many simple meals. This bread comes together fast without yeast. It has sharp white cheddar, fresh parsley, and mild herbs for a bright taste. It bakes into a crusty outside and soft inside. This recipe is a great base if you want a healthy version or a lighter option. If you like quick breads, you might also enjoy this easy lemon zucchini bread recipe for a sweet and moist change.
This soda bread is a good choice when you want a warm, hearty loaf with simple steps. It is not heavy on sugar, so it can fit into a balanced plan. With the cheddar, it adds some protein to your plate, making it a better option than plain white bread alone.
WHY YOU WILL LOVE THIS RECIPE
You will love this Easy Cheddar & Herb Irish Soda Bread because it is fast and forgiving. It needs no rising time, so you mix and bake in under an hour. This makes it great for meal prep and weeknight baking. It is also a lighter option compared to rich, buttery breads. The cheddar adds flavor and protein so it works as part of a high protein meal when paired with soup or salad.
The herbs and parsley give a fresh taste and extra nutrients. By swapping some all-purpose flour for whole wheat, you can make a healthier version with more fiber. This bread can fit into low calorie or weight loss plans if you keep portions sensible. For more ideas on using quick breads in meals, try this bright lemon zucchini bread for another easy bake: bright lemon zucchini bread.
HOW TO MAKE Easy Cheddar & Herb Irish Soda Bread
This soda bread is simple to make. You mix dry ingredients, add herbs and cheese, stir wet ingredients, then bring the dough together. No knead, no long wait. The loaf bakes in a cast iron skillet for a nice crust, but you can use a baking sheet too. Below are the exact ingredients and step-by-step directions.
EQUIPMENT NEEDED
- Large mixing bowl
- Whisk and fork
- Spatula or hands for shaping
- Serrated knife
- Cast iron skillet or baking sheet
- Parchment paper
- 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 slices warm with a pat of butter or a light olive oil drizzle. This bread pairs well with soups, stews, chili, or a fresh salad. For a lighter option, enjoy a thin slice with a bowl of vegetable soup for a balanced meal. For a high protein meal, pair the bread with a lean protein like grilled chicken or a bowl of bean soup. Portion control matters: one to two medium slices per person is a reasonable serving. If you watch calories, choose one thin slice and add lean protein and vegetables for a full plate that is good for weight loss.
STORAGE & FREEZING : Easy Cheddar & Herb Irish Soda Bread
To store at room temperature, wrap the cooled loaf in foil or place in an airtight container. It will stay fresh for 2 to 3 days. For longer storage, slice and freeze in a zip-top bag with parchment between slices. Freeze up to 3 months. To use, toast slices straight from the freezer or thaw on the counter. This makes it great for meal prep and quick breakfasts or snacks.
SERVING SUGGESTIONS
- Serve with a big bowl of vegetable or tomato soup for a healthy combo.
- Pair with a green salad and grilled fish for a balanced plate.
- Use thin slices with avocado and smoked salmon for a high protein meal.
- Make open-faced toast with a thin smear of light ricotta, herbs, and sliced tomato.
For a hearty pairing, try one of my favorite combos: this bread goes well with a savory cheddar garlic soup, such as hearty cheddar garlic herb potato soup, for a filling and cozy meal.
VARIATIONS
- Healthier version: Replace half of the all-purpose flour with whole wheat flour to add fiber. Use light butter or reduce butter by 1 tablespoon. This makes a higher fiber, lower calorie slice and adds nutrition without losing taste.
- High-protein or low-carb version: Use a blend of almond flour and a small amount of coconut flour with a whey protein dry mix or finely shredded low-moisture cheese to keep structure. Add an extra egg or two to bind. This creates a higher protein, lower carb loaf that works as a high protein meal when served with eggs or a protein-rich soup. Note: texture will change; bake at the same temp but check earlier.
- Air fryer or oven-baked version: For air fryer, form a small boule that fits your basket and bake at 400°F for 18–22 minutes, checking for browning. For oven-baked without cast iron, place dough on a parchment-lined baking sheet and bake at 425°F for the same time. Both give a crusty top; the cast iron gives the best oven crust.
FAQs
Q: Is this soda bread healthy?
A: It can be. The base recipe uses minimal sugar and has herbs and cheese for flavor and protein. To make a healthier version, swap half the flour for whole wheat and use a little less butter.
Q: Can I make this if I watch calories or want weight loss?
A: Yes. Keep portions small—one thin slice—and pair with vegetables and lean protein. This makes it a lighter option and can be good for weight loss when used in a balanced plate.
Q: How long will the bread last in the fridge?
A: You can keep the baked bread in the fridge for up to 5 days in an airtight container. Warm slices in a toaster or oven before serving to refresh the texture.
Q: Is this bread diabetic-friendly or low carb?
A: The standard recipe is not low carb. For a diabetic-friendly or low carb version, try the high-protein low-carb variation above with almond flour and extra eggs. Always check blood sugar response and portion sizes.
Q: Can I use Greek yogurt instead of buttermilk?
A: Yes. Thin plain Greek yogurt with a little milk or water to reach buttermilk consistency. This adds protein and can make a slightly denser, tangy loaf.
Q: Can I freeze slices for meal prep?
A: Yes. Slice and freeze with parchment between slices. This makes it great for meal prep so you can pull out one or two slices at a time.
MAKE-AHEAD TIPS FOR Easy Cheddar & Herb Irish Soda Bread
- Mix dry ingredients and store them in a sealed bag for up to a week in the fridge. Add cheese and herbs just before mixing with wet ingredients.
- Whisk wet ingredients ahead and keep chilled up to 24 hours. Stir together and bake when ready.
- Bake and cool fully, then slice and freeze for quick breakfasts or lunches. Toast frozen slices directly or microwave briefly to thaw.
- Use this bread in meal prep packs with soup jars or salad bowls. One or two slices with protein and veggies make a balanced, grab-and-go lunch.
Easy Cheddar & Herb Irish Soda Bread
Ingredients
Method
- Preheat the oven to 425°F (220°C) and 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 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 the ingredients start to combine, then use your hands or a spatula to finish mixing into a dough.
- If the dough is too wet, sprinkle with a little extra flour and bring together into a ball.
- Place the dough in the middle of the skillet and gently reform into a ball, making sure not to push it out to the sides.
- Make an 'X' in the top of the dough with a serrated knife.
- Bake at 425°F (220°C) for 28-33 minutes, or until golden brown and cooked through.
- If the top gets too brown, cover with foil for the remainder of the baking time.
- Remove the bread from the skillet using the parchment paper and place it on a cooling rack. Optionally brush with melted butter immediately.
- Let the bread cool for at least 15 minutes before slicing and serving.